recipe reviews for:

Pumpkin Pie I

“This is the only pumpkin pie recipe I've ever used. It's been in the family for at least sixty years! Since, in our family, one pie is never enough, I like to triple the filling recipe and divide it into two pie shells, since, as my Mom always says, "No body likes a skimpy pie!" (Of course, this will add a few minutes to the baking time, too.)”

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Reviewed: Apr. 1, 2013

i made this pie for my family on easter and it was by far the best!

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rere2013

Reviewed: Mar. 9, 2013

Doubled the recipe and gave 2 to my neighbors and kept 1 for our house. My husband and son love this! They look perfect and taste perfect! I also baked them longer then the recipe calls for. 450 for 10mins and then 325 for 50mins.

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Deseelou

Home Town: Denver, Colorado, USA

Reviewed: Jan. 24, 2013

Unfortunately, I did not read the reviews (because of its solid 5 star rating) and couldn't figure out why MY pie was such a disaster. Still not cooked in the middle, burnt crust. I'm angry.

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ddmdoro

Reviewed: Dec. 28, 2012

I liked this recipe, with some changes: I didn't have any light corn syrup, so I used agave. Next time I will reduce the amount of sugar. I did double the recipe and it made one 9" pie and 3 small (pyrex) bowls of custard (pie without the shell). I didn't use the baking times set in this recipe, but based off years of making pumpkin I know it takes more time then listed. I did 15 mins at 450 degrees and 60 mins at 325, the custards were done, but the pie took about 10 mins more. And I used my garden pumpkin (which of course needs to be processed first).

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ChrisP

Reviewed: Dec. 23, 2012

Top notch recipe! Excellent flavor and texture. I used Pillsbury Ready Made pie crust and subbed ready-made pumpkin pie spice from the spice aisle....just added it until I liked the flavor. Baked it in a 9" pyrex pie plate a day ahead and refrigerated it overnight. My husband and son-in-law both LOVED it (me too!). If you're a seasoned baker, the bake time is not a big deal...like all things, you just adjust the time until it's done in YOUR oven. A keeper for sure!

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CookswithWine

Cooking Level: Expert

Living In: Plano, Texas, USA

Reviewed: Dec. 16, 2012

this pumpkin pie was ok, kinda average, no offense. i don't care much for pumpkin pie though either.

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lacedog

Reviewed: Dec. 11, 2012

This was amazing! Everyone loved it. The flavor was excellent!This recipe is definately a keeper.

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cwags4

Reviewed: Nov. 27, 2012

This is always a hit. I was out of corn syrup so used maple syrup instead. Didn't notice a difference. Like others, I did cook the pie A LOT longer than the recipe says, probably an extra 25-30 minutes more.

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kira

Cooking Level: Expert

Reviewed: Nov. 27, 2012

I loved this recipe! I changed the milk for coconut milk because I'm lactose intolerant (I didn't even taste coconut), and I put it at 375, but I fell asleep so it was at 375 for 2 1/2 hours, but it still turned out moist and really good... just the edge of the crust was a bit burnt. I gave this recipe to my friends and I will definitely use it again!

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ndc

Cooking Level: Expert

Reviewed: Nov. 24, 2012

Never made Pumpkin pie ever, but received rave reviews on this one. Made the following changes and pie cooked. Use 15 ounces of pumpkin puree, substitue honey for corn syrup and sea salt (less potassium and better flavor) instead of table salt. Use tooth pick to check pie so knife wounds are not shown in it. Cook at 450 for 15 minutes. Reduce heat to 325 for 60-90 minutes. It took me almost 90 minutes at 325 to cook completely, so increase the 450 cooking time to 15 minutes which will help it cook properly. Utilize home made pie crust to have best taste possible and serve with homemade whipped cream.

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