Reviewer:

Reviewed: Oct. 17, 2012

The first time I made this recipe I followed the instructions as directed. I felt that I had to put the pie back in for an additional 20 minutes at 325 degrees. Also the first 15 minutes at 425 degrees turned the top of the pie darker brown which wont matter if your going to put the topping on but if you decided you dont want the topping the color was not attractive. The second time I make this recipe I'll almost double all the spices and added 2 tbs of Brown sugar and flour to the mix. I'm not a fan of custurdy pies, I like my pie consistancy a little less creamy. Probably bake it longer at a lower temprature, but thats just because of my prefrence to the consistancy. All in all a good recipe I will make again with the few changes.

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Reviewer:

selene

Reviewed: Oct. 13, 2012

Wow this recipe turned out delicious! It was a big hit for Thanks Giving! I was really surprised at how tasty it was! I used homemade pumpkin pure so I'm not sure if that made a difference or not but it was so good it was all gone in 5 minutes. I will definitely makes this pie again.

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Reviewer:

Angele

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Oct. 8, 2012

I am not a huge fan of pumpkin pie but THIS pumpkin pie is fantastic! I made it pretty much as written, I added one tsp cinnamon to the mix and a little bit of cloves. The Canadian cans of pumpkin are a little larger and the sweetenened milk a little smaller, perfect results. This is now the only pumpkin pie recipe I will make.

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Reviewer:

Diana

Reviewed: Oct. 7, 2012

wonderful. tastes even better cold

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Reviewer:

stcarpen_02

Reviewed: Jul. 16, 2012

Wonderful recipe, quick no mess tasty dessert. My family loved this....added one cup walnuts and tsp pure Canadian Mapel syrup. Next time will not use higher temperature initially, bottom crust a little over cooked .....no one really noticed but me, just not my preference....also cover the the upper outer crust with foil or it will burn.

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Reviewer:

September Skies

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Palo Alto, California, USA

Reviewed: Jul. 15, 2012

This is good but may disappoint if you're looking for a really traditional tasting pumpkin pie. The pumpkin flavor is somewhat overwhelmed by a combination of the crumb topping and the crust. I did not use walnuts in the topping because my mom & sister cannot eat whole or chopped nuts due to an intestinal disorder and I don't think it lost much that way. I used three tablespoons of real maple syrup in place of the maple flavoring but I think it needs quite a bit more for the maple flavor to break through all the other flavors going in this pie. I also added 1/4 tsp cloves. All-in-all a very easy pie to make, very fast prep and would be a nice alternative to real pumpkin pie.

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Reviewer:

Erin

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Reviewed: Dec. 27, 2011

This was the hit of our Christmas dinner. I followed the directions exactly, and used the Graham Cracker Crust I recipe from this site (without the optional cinnamon, and using digestive biscuits instead of graham crackers, which are not available here). My guests said this was "wicked", and I'd have to agree. It was fabulous! I'm sure I will be making this again.

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