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: Feb. 13, 2011

I am a new baker, but, this recipe makes people believe I have been baking it for years!! Some family and friends are not Pumpkin Pie lovers and some don't even like it, but they love this recipe! Thank you so much!!

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7 users found this review helpful

Reviewer:

LaVMonFos

Cooking Level: Beginning

Reviewed: Jan. 17, 2011

This was my first attempt at a pumpkin pie. It turned well and wasn't too hard to make. I was determined to making all my pies by scratch, however, my (not very picky) crowed generally agreed that this pie didn't stand out significantly from the simple canned mix version. So, if you are short on time it might be easier to just use the can!

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3 users found this review helpful

Reviewer:

Grace

Cooking Level: Intermediate

Reviewed: Nov. 11, 2010

Thank you so much for sharing your family recipe for the most delicious pumpkin pie I have ever had! My son and I had lots of fun baking, made 4 this afternoon and decided while our spagetti was cooking on top of the stove we'd bake another 4! He plans on sharing with his grandparents and his cousins(all girls) he'll have to teach them how to bake it I'm sure!

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3 users found this review helpful

Reviewer:

turtlecoyote

Reviewed: Oct. 30, 2010

This was the best tasting pumpkin pie I have ever had. I will search for a recipe no longer. It had a nice sweet flavor, very old fashioned tasting!!! :) However, it did require longer cooking time, 60 minutes at 325. I took your advice to triple it, and ended up with TONS of filling. I was able to make 4 pies and 6 tarts. Maybe using cake pans instead of pie plates would hold more liquid, anyhow it was great. Left overnight the flavors blended and it just tasted amazing!!!!!LOVE the taste and texture, absolutely perfect, thankyou so much for this recipe.

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9 users found this review helpful

Reviewer:

runsanity

Cooking Level: Intermediate

Home Town: Langley, British Columbia, Canada

Reviewed: Oct. 16, 2010

This pie was FANTASTIC! I added about 1/2Tbs of flour to the recipe to hold it together (based on previous comments about it being thin) and it baked for much longer than the original recipe said, but absolutely delicious. I also added a dash of ground cloves. I will definately be making this again, soon!

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3 users found this review helpful

Reviewer:

BSchutt

Reviewed: Dec. 19, 2009

Used a fresh amish sugar pumpkin and Penzy's pumpkin pie spice.

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1 user found this review helpful

Reviewer:

Mrs. Bushaxe

Cooking Level: Intermediate

Home Town: Starke, Florida, USA

Living In: Cleveland, Ohio, USA

Reviewed: Dec. 19, 2009

This pie tasted fine, but even though I baked it longer than suggested it just didn't set up. When I served it the next day it was runny in the middle.

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1 user found this review helpful

Reviewer:

DANIELLE BEATTY

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Ankeny, Iowa, USA

Reviewed: Nov. 30, 2009

This was delicious, I made it twice. The first time, was the exact recipe, no straying, and it was good. The second time I added vanilla, cloves, and allspice. Also, I think there was a mistake in the directions and going off of what everyone else said, I put it in for 450 for 10 minutes, then at 375 (not 325) for 30 minutes. It turned out perfectly.

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11 users found this review helpful

Reviewer:

Stephanie1210

Reviewed: Nov. 27, 2009

This was a really good pie. People couldn't get enough of it. I will make again. It was especially good with whipped cream.

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2 users found this review helpful

Reviewer:

lynnshamrock

Reviewed: Nov. 26, 2009

I cooked this pie for Thanksgiving because I had some left over mini pumpkins from Halloween. It was the best pumpkin pie that I have ever made. I knew from experience that it would need to cook at 325 for 60 minutes or so and that you needed to refrigerate overnight before serving. I even made one with splenda for my father in law who is a diabetic. He loved it too and he hates pumpkin pies made with real pumpkin. I will absolutely use this again and again. Thanks!

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4 users found this review helpful