Reviewed: Nov. 6, 2006

great recipe i also used agave nectar instead of honey , agave nectar has one of the lowest glycemic indexes for sweeteners and is good for diabetics. i also only used evaporated skim milk for the 2 dairy products and it turned out great

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24 users found this review helpful

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Reviewed: Nov. 30, 2000

"I made this pumpkin pie recipe,along with my traditional pie. Most preferred the traditional, but the kids liked it, since I drizzled melted chocolate over when cooled. I did however had to bake this pie a long time before it was done."

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9 users found this review helpful

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Pammy101

Reviewed: Feb. 25, 2000

Great recipe, but I had to cook it almost twice as long as the recpie says.

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6 users found this review helpful

Reviewer:

Todd

Cooking Level: Intermediate

Home Town: Danville, California, USA

Living In: Anchorage, Alaska, USA

Reviewed: Oct. 21, 2010

I made this pumpkin pie at my first ever Thanksgiving gathering. I made it exactly as directed, and it's the best pumpkin pie I've ever tasted. LOVE this recipe and will use it at every Thanksgiving from then until I die.

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5 users found this review helpful

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Christy

Cooking Level: Intermediate

Reviewed: Nov. 26, 2007

Very rich & yummy. I used Pumpkin Honey from Flying Bee Ranch and subbed eggnog for the liquid, so the flavor was a little different than the traditional pumpkin pie. Also the texture was a tad more substantial than usual. We really enjoyed it.

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3 users found this review helpful

Reviewer:

GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Katy, Texas, USA

Reviewed: Nov. 16, 2011

I changed out the 1/2 cup milk for more of the heavy cream and I used raw honey. Let's just say my parents said it was the best pumpkin pie they have ever had!!!!! It was a smashing hit!!! Thanks so much for sharing this recipe... I just love the smooth texture of it!

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2 users found this review helpful

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GodsJoy

Reviewed: Dec. 28, 2010

I made the recipe exactly as described and it was wonderful... although next time I may bake it just a tad longer. Everyone at our Thanksgiving dinner loved it, even the ones that don't normally like pumpkin pie.

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2 users found this review helpful

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Amanda

Reviewed: Feb. 10, 2012

I used agave instead of honey and is was simply perfect. No sugar rush!

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1 user found this review helpful

Reviewer:

Lisa

Reviewed: Nov. 20, 2009

I really like that this recipe called for honey; I had never used that in my pumpkin pie making before. I still needed to add extra spice (i like my pumpkin really spicy) so I added more cinnamon and doubled the ginger and nutmeg. Like a couple others commented, baking time was longer than stated.

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1 user found this review helpful

Reviewer:

Jen

Cooking Level: Beginning

Home Town: Windsor, Ontario, Canada

Living In: Montreal, Quebec, Canada

Reviewed: Nov. 16, 2009

Thought it was a very good pumpkin pie recipe and easy to make for the non-baker that I am. I think that it needs a little more time in the oven then the recipe calls for my middle was not setting but that could change depending on the oven.

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1 user found this review helpful