I have a couple of recommendations. After cooking and pureeing your pumpkin, let the puree drain so it is not at all watery. I baked rather than boiled the pumpkin. The crust recipe makes enough for 2 pies. The filling recipe makes enough for 1 pie. I didn't change any of the filling ingredients except for adding 1 tablespoon of flour. Use a pie shield so that the edges of the pie crust don't get too brown. We thought the spicing was perfect--it lets the flavor of the pumpkin shine through. I took it with me to my brother & sister-in-laws for Thanksgiving and she said it was the best pumpkin pie she had ever had!

Reviewed On: Nov. 26, 2012

I made a couple of adjustments to the recipe. I only used one-half cup of 1/2 and 1/2 which was plently of liquid. I did still need to add a bit more flour when I kneaded the dough. I dusted the top of the scones with bakers' sugar before baking. I brought them for a "food day" at work. They were very well received.

Reviewed On: Dec. 7, 2011

I used approximately 22 oz. of frozen unsweetened Door County cherries for this pie. I happened to have heavy cream so I used that to glaze the crust and then sprinkled it with sugar. I would recommend turning down the oven temperature to 350 after 10 minutes so that the crust does not get too brown. Its a great pie and we all enjoyed it!

Reviewed On: May 30, 2011