Reviewed: Nov. 20, 2009

It's the crust I want to rate/review. I've been using this crust recipe for years as I'm not very good at making rolled crusts. This is soooo easy and is very flaky. If using it in an 8" inch pan, reserve some of the dough to crumble on the top of the filling--almost a double crust pie! The double baking time helps keep the bottom from getting soggy, even with juicy fruit pies!

Was this review helpful? [ YES ]
40 users found this review helpful

Reviewer:

Mardie

Reviewed: Nov. 22, 2011

Very yummy. I had to bake it twice as long as called for, but otherwise everything was perfect. I thought it was much more flavorful after it had sat in the fridge for 24 hours. We will be making this again!

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Regina

Reviewed: Nov. 24, 2010

Adrienne can eat it with her current list of food intolerances and everyone said it was pretty good. It took longer to cook than it said, though.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

JPZYLKO

Reviewed: Oct. 19, 2010

This recipe is so good!! I made the crust and filling, no one even noticed the difference!!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

JDegelder

Reviewed: Feb. 4, 2012

i made this twice both times with fresh pumpkin that i steamed then mushed up with a fork and just a half cup of sugar. the second time i added an extra cup of pumpkin, lessen the oil and took out an egg and it was still awesome

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

jaQ

Reviewed: Dec. 26, 2011

I'm in HEAVEN. Dairy-free? No need to substitute tofu to compensate? The crust turned out perfectly even with my clumsy hands, and the filling was so easy to make! I made this for Thanksgiving and Christmas this year, and it'll be a staple for many years to come. Thank you so much! Easy... as... pie!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Natalie

Reviewed: Dec. 25, 2011

I love this recipe! We made our crust with graham cracker crumbs and it was the best pumpkin pie we ever had.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

gypsy54

Reviewed: Nov. 26, 2011

This pie is amazing! I chose this recipe because it is dairy free and because of the easy-sounding pie crust. I was a little worried because it just seemed too easy, but happily I was wrong. It turned out excellent, no one could tell it was any different than a traditional pumpkin pie, and it was the first thing to go at our Thanksgiving dinner. This is my new go-to recipe!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

rainekitty

Cooking Level: Beginning

Living In: Mount Airy, Maryland, USA

Reviewed: Nov. 25, 2011

Ohhhhh SOOO good! Everyone loved it. I have found some different pumpkin pie recipes that are good, but not a traditional pumpkin pie. This pie tastes just like a delicious traditional pumpkin pie. I used my gluten free crust recipe so I am just reviewing the filling. I used almond milk because that's what I had and I cut the ginger to 1/4 tsp because my husband doesn't like alot of ginger. Thank you SOOO much for posting. My search is over...LOVE IT!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Sara I

Reviewed: Nov. 24, 2011

Very easy to make and I didn't change a thing! I only told the person that was lactose intolerant that this was lactose-free. Everyone loved it, especially the crust. Very flavorful. The only difference I could tell between this and the "traditional" pumpkin pie was that this was just slightly less firm. No one else noticed this, so I don't consider it a big deal. This one is a keeper--thanks for sharing!!

Was this review helpful? [ YES ]
3 users found this review helpful