Reviewed: Dec. 20, 2005

My husband is a huge pumpkin pie fan, so I've been looking for a great recipe, and unfortunatley, this is not it. First off, it took a lot longer than expected for the center to set, and by that time my crust was browner than I would have liked. Secondly, the spices in the filling just weren't right. There were too many spice flavors, perhaps it was the clove. Oh well, I guess I will continue to search.

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Reviewer:

YUMMERS1

Reviewed: Dec. 13, 2005

Excellent. I made this for my husbands family who just like to have a pumpkin pie there, but no one really likes to eat it. It was the first pie finished off, they loved it.

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Reviewer:

CHIMENTO

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Dec. 12, 2005

This was a really good pumpkin pie filling. Take the other reviewers advice about using fresh pumpkin vs. canned. I'd never done it before, but their instructions worked perfectly. It's not particularly time consuming either, in fact, you shoul prep the pumpkin the night before and let it "dry out" a bit in the fridge overnight (use the collander w/ a coffee filter method). I also increased the spices on this, because I love pumpkin pie spice. Otherwise, this is excellent!

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Reviewer:

ozinn

Reviewed: Dec. 6, 2005

I made this and several other pumpkin pie recipes for Thanksgiving, this one was declared the favorite. My original feeling about it was that it was a little too sweet, but I was voted down. I might cut the white sugar by half next time, though. I would also make sure you either have an extra crust or some oven-proof bowls, it was way too much filling for even my 9" deep dish crust. *Used this recipe again this year, and followed it exactly. Either I didn't do it right last year or my tastes have changed, it's delicious! It still makes enough for two pies from each batch, but everyone loved them, so they disappeared VERY quickly!

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Reviewer:

Cookiemomster1

Cooking Level: Intermediate

Living In: Susquehanna, Pennsylvania, USA

Reviewed: Dec. 6, 2005

I got rave reviews on this pie. I will definately make it again!

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Reviewer:

Jennifer

Cooking Level: Intermediate

Home Town: Spring, Texas, USA

Living In: Cypress, Texas, USA

Reviewed: Dec. 6, 2005

very easy to make and the taste was wonderful

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Reviewer:

RANDIKUNZ

Cooking Level: Expert

Living In: Chino Hills, California, USA

Reviewed: Dec. 5, 2005

I threw this together after searching many pumpin pie recipies to locate one that consisted of all ingerdients I had on hand. Not as good as my grandma's, but still delicious; my roomies devoured it quickly! They could hardly wait for it to chill!!!

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Reviewer:

Rhonda Rowley

Cooking Level: Expert

Reviewed: Nov. 28, 2005

FANTASTIC! Just to see if it was worth the effort, I made this pie with fresh pumpkin puree as well as one using canned pumpkin. My family raved about the fresh pumpkin version-even my 5 year old begged for more. I followed another reviewers advice on making the puree and it was super easy (cut up a pie pumkin, baked it in a few inches of water for 40 min. at 325 then ran it through the processor). It was simple to make and looked beautiful-a deep nutmeg-pumpkin color instead of that orangey look the canned one had. Tasted devine! You will not be disappointed!

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Reviewer:

CYNJAMS

Cooking Level: Intermediate

Home Town: State College, Pennsylvania, USA

Living In: Kingwood, Texas, USA

Reviewed: Nov. 28, 2005

I don't know why this pie didn't turn out well, but it was very bland. I made two pumpkin pie recipes for Thanksgiving, and this one was definitely not as good as the other. There wasn't much pumpkin taste to the pie.

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Reviewer:

EMJ9

Reviewed: Nov. 26, 2005

Turned out very well. First time I made a pie without using the good old canned stuff. My mom said it was the best part of the Thanksgiving dinner! I did as others suggested and strained the pruee over night, added more spice then the recipe called for, and baked it longer at a lower temp.

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