Great recipe! The recipe did not state whether it was a deep dish or regular 9" pie shell. I used a regular 9" and had a lot left over and my pie spilled over as I transferred it into the oven making a big mess as it spilled onto the cookie sheet and later burned filling my kitchen with smoke and setting off the smoke alarms!! I did substitute the white sugar with light brown and the light corn syrup with molasses as one of the other reviewers suggested. I added 1/4 teaspoon of allspice and ground cloves. The pie was delicious. The pumpkin filling is indeed very thin and I wondered if it would thicken. It did beautifully. My baking time was exactly as the recipe called for. Don't forget to turn your oven down to 325 after 10 minutes, and cover the edges of the crust with foil. I forgot this step and my edges burned. I learned a lot from baking my first homemade pumpkin pie in many years. I have enough fresh pumpkin frozen for 10 more pies. I'm sure the next one will be much improved.
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Great recipe! The recipe did not state whether it was a deep dish or regular 9" pie shell. I...