Reviewed: Oct. 18, 2009

This pie allows you to appreciate the pumpkin in the pie. Imagine that, tasting the pumpkin in a pumpkin pie! I make it multiple times every fall season and my family loves it! I use non-fat condensed milk and make my own pumkin puree.

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Reviewer:

Luv2Cook

Reviewed: Sep. 28, 2009

I made this today from a pie pumpkin I bought over the weekend. After cooking the pumpkin in the oven, I pureed the pulp in the blender, and decided to just add all the ingredients in there (liquids first, followed by spices, then sugar, then flour). The pie is incredibly smooth. The only change I made to the recipe was adding a 1/4 tsp nutmeg and a bit more vanilla. It's plenty sweet without any additional sugar. So far, I've only eaten it warm, but I have a feeling I'll like it even more once it's cooled all the way... if it makes it that long!

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Reviewer:

cookiebookie

Reviewed: Sep. 27, 2009

Excellent, I've never tried or made pumpkin pie, this one was a real hit. Around here pumpkin pie is not common and everyone loved it. I'll make it again and again!!!

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Reviewer:

Naybi

Cooking Level: Beginning

Reviewed: Sep. 19, 2009

I don't know what happened with this recipe but it didn't work for me at all. The mixture was very watery and I followed the recipe down to the last bit. My crust burnt BAD and there was so much more filling then the regular 9 inch unbaked pie crust. I had plenty left over and the pie spilled over while baking. Something went wrong but I will keep trying. I love vanilla pumpkin pie.

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Reviewer:

Shay

Reviewed: Jan. 29, 2009

All I can say is uuuuuummmmmmm!!!

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Reviewer:

Nancy I.

Cooking Level: Expert

Living In: Vilas, North Carolina, USA

Reviewed: Dec. 29, 2008

I have used this recipe for a few years now. I only sub whole milk for evaporated as I can not get it in Korea. I often am lazy and make it with out a crust. Again, that is due to the fact that I live in Korea and there is no ready made crust available. Great easy to make recipe.

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Reviewer:

JENNATEACHER

Reviewed: Dec. 27, 2008

This was a pretty good, "unspicy" pumpkin pie recipe! I ended up using the filling, as described here, but I used a homemade graham cracker crust, to line a muffin tin - to make mini pumpkin pies. They were so cute! For the mini pies, you must start out with a 350 F oven temp for 15-20 minutes, and then reduce to 300 F for the remaining 30 or so minutes, or until a toothpick inserted in center comes out clean. :)

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Reviewer:

Sara

Cooking Level: Intermediate

Living In: Pasadena, California, USA

Reviewed: Dec. 18, 2008

Love this recipe! No tweaking required unless you want more of something than the other. For instance, if you LOVE vanilla flavor than add an extra tsp or if you love pumpkin spice then add 1/2 tsp. This recipe is fools proof and delicious!

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Reviewer:

Anel

Cooking Level: Expert

Home Town: North Hollywood, California, USA

Living In: Phoenix, Arizona, USA

Reviewed: Dec. 17, 2008

I really like this pumpkin pie. I don't like all the spices in more "traditional" recipes so this was just what I was looking for.

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Reviewer:

shurkat

Reviewed: Dec. 6, 2008

I made this pie, and it came out delicious. I tweaked it a bit, as well. I used 1 can of sweetened condensed milk, instead of evaporated and omitted the sugar. I added 1 tsp of pumpkin pie spice and 1.5 tsp of cinnamon. I also added more vanilla, I used bourbon vanilla - 3 tsp. I loved the taste of the vanilla and cinnamon. This was a delicious pie. I covered my pie edges with foil as well, or it would have definitely burned. I suggest using a water bath so the pie would be aestheticaly pleasing. Great recipe, even though tweaked.

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