Reviewed: Mar. 13, 2012

I think with the cream and milk it was lighter than the normal condensed milk version and it was much superior to the evaporated milk versions I have tried, where the evaporated milk is easily identified with the pumpkin and spices. My pie was very bland but I am certain this had something to do with the lacklustre canned pumpkin I used. I will try it again and use fresh pumpkin next time. I will also use all brown sugar to bring out the spices. I found it was (too?) sweet, but needed more spice to give it that pumpkin pie warmth we expect from a pie.

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Reviewer:

XZIGALIA

Cooking Level: Beginning

Home Town: Timaru, Canterbury, New Zealand

Living In: Dunedin, Otago, New Zealand

Reviewed: Nov. 1, 2011

I think regular pumpkin pie can be very dull, so this lively version was definitely tasty!

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Reviewer:

comicfairy

Cooking Level: Intermediate

Home Town: Hollister, California, USA

Living In: Rohnert Park, California, USA

Reviewed: Oct. 11, 2010

This is my long lost mother's pumpkin pie recipe! Wonderful spicy and with nicely sweetened whipped cream a fabulous dessert. Thanks for posting

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Reviewer:

Kate1949

Cooking Level: Expert

Living In: Victoria, British Columbia, Canada

Reviewed: Dec. 1, 2009

Delicious and perfectly spiced. I used 2c of evaperated milk instead of the milk and cream, which was slightly more than 1 can. Worked out fine but was a bit creamy for me. Next time I will use 1 can. Taste was perfect!

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Reviewer:

heybejay

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Grand Prairie, Texas, USA

Reviewed: Nov. 19, 2009

The taste was okay, but it was still runny, almost raw in the middle after baking time + 10 minutes. I will try again, perhaps cut down on the milk some and bake a bit longer. I like spicy and dense pie. This has potential, it's not "fluffy," but as written it's not quite cooked at the end of the baking time.

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Reviewer:

KIRSTENH

Reviewed: Nov. 2, 2009

Delicious!! Regular pumpkin pie is way too plain, this is just what I was looking for!

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6 users found this review helpful

Reviewer:

momof2

Cooking Level: Intermediate

Reviewed: Oct. 22, 2008

I made this for Thanksgiving this year. I doubled the recipe, and made 4 pies (I didn't use deep-dish shells). Two are currently in the freezer to save. The flavor of this was great. This may just be my pumpkin pie recipe from now on.

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9 users found this review helpful