Homemade Fresh Pumpkin Pie Recipe Reviews - Allrecipes.com (Pg. 9)
Reviewed: Dec. 1, 2010
Yummy!! :D This recipe not only tells you how to make pie, but also how to take a pumpkin to puree. I am definity keeping this recipe!!!
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Reviewed: Nov. 26, 2010
11/24/10. My mother in law, my mom and their sisters are fabulous cooks, and so we have always had Thanksgiving at my MIL's house. I just let the matriarchs take over while I stayed on the sidelines. BUT this year my best friend told me about this recipe, and so after 10 yrs I'm going to try something why not! NERVOUSLY I did this. I wasn't brave enough to do the crust so that was store bought. The rest I doubled the spices and left the salt as is. I roasted the pumpkin as many suggested. I also mixed the evaporated milk...1/2 evaporate, 1/2 condensed. With baited breath I waited for the reaction. "This is delicious!" my MIL was the 1st to exclaim.... They never opened the store bought pie last night. So thank you thank you thank you.
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Reviewed: Nov. 24, 2010
This pie was fabulous!! The directions are so clear and it was much easier than I was expecting. The spice amounts are perfect. My roommates and I gobbled it down. It was so much fun to see their faces when they tasted it since they were not expecting good things when I brought in actual pumpkins and said, "We're making it from scratch!"
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Reviewed: Nov. 21, 2010
This pie was awesome! Made some small modifications to it. Added some extra spices and I used an entire cup of brown sugar instead of the 3/4 cup and it came out perfect.
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Cooking Level: Intermediate

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Reviewed: Nov. 21, 2010
Came out relatively bland and actually watery, maybe I didn't drain the puree enough. I don't know, but the end result wasn't too promising.
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Reviewed: Nov. 17, 2010
never made a home made pie before and this was great every one liked it
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Reviewed: Nov. 17, 2010
To me, there's very little difference between fresh pumpkin and canned pure pumpkin, so I just use 1 can of pure pumpkin instead. This comes out perfectly every single time and has become a family favorite of ours. I use a deep dish pie shell and am left with about 1/2-3/4 of a cup of filling. Using 2-shallow dish pie shells is not enough filling, so I stick with the deep dish and will bake the extra in a small tart shell.
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Reviewed: Nov. 16, 2010
Wonderful!!! I roast my pumpkins in the oven skin and all; then peel them and put them through the food processor. Amazing!!! This just makes it even better.
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Reviewed: Nov. 15, 2010
This recipe is AMAZING i did add 1/2tsp on the spices and baked it 5mins longer but i think it would've been just fine as is. this is a very sweet and moist pie but not too much of either and definitely going to be my new pumpkin pie recipe for here on out!!!!
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Reviewed: Nov. 11, 2010
Five stars. Came out perfect. Can't wait to make another one. Yum!
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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