Most helpful positive review
This has become a favorite around here. Though, I must agree with others in that it isn't enough to sufficiently fill 2 pie crusts. I have successfully added another 1/2 - 3/4 cup of pumpkin (without adjusting any other ingredients) to help it stretch. Very delish, regardless.Read More
Most helpful critical review
It wasn't bad, but I felt it was lacking something. Perhaps the All Spice?Read More
This has become a favorite around here. Though, I must agree with others in that it isn't enough to sufficiently fill 2 pie crusts. I have successfully added another 1/2 - 3/4 cup of pumpkin (without adjusting any other ingredients) to help it stretch. Very delish, regardless.
This is a great recipe is you are looking for a true taste of pumpkin. I was happy to find a recipe for cooking fresh pumpkin other than baking. But don't expect this to taste like pumpkin pie from the can....it is not as sweet or spicy. If you are looking for a spicer taste, I would recommend increasing each of the spices by 1/2 tsp. This was a very fun recipe to make, and I will make again.
The most excellent pumpkin pie. I added a pinch of allspice and a pinch of cloves to add a touch more spice to the pie. Also, the pumpkin I used was very watery, so I added a teaspoon of cornstarch to the final mixture before baking. It baked uniformly, didn't burn the crust, or the pie: it turned out great! The people I served it to said they would try to get my own cooking show!' Very that happy Mr. Scott shared it with us.
This was a delicious recipe. I have never used brown sugar. It was great! I have always cooked fresh pumpkin right after Halloween by cutting in half, scoop out seeds and strings, and bake in oven on 400 until soft, then scoop pumpkin out and put in blender and blend until soft, then I store in 4 cup portions in freezer bags until Thanksgiving time.
This is a great recipe - preparing fresh pumpkin is also very easy in the microwave then pureed in blender/food processor. It is excellent and once you have tried fresh pumpkin you will not buy another can and will freeze your own. Long-necked pumpkin yield more flesh, and green/white striped squash are very sweet and mild. Thanks for the great recipe.
Fantastic recipe! My preference in cooking the pumpkin is to roast the small (2"x2") chunks in a roast pan at 350 for about an hour, then the pumpkin doesnt take on extra water. I have substituted the condensed milk with whipping cream - divine. And as a non-dairy alternative for my dairy-allergic husband, I used coconut milk which worked beautifully as well! This recipe adapts well and is a keeper for sure! Thanks for sharing!
I was worried that it may be stringy since pumpkin was only hand-mashed and not food-processor puree'd, but it came out with a great texture and gentle seasoning that let the pumpkin flavor through. One pumpkin made 2 3/4 cups of mash for me. After mashing, drained but didn't go crazy (squeezing through cheesecloth, etc) and it came out great with a non-soggy crust.
This is the absolute best pumpkin pie ever! This was my first time making pumpkin pie with a pie pumpkin and I'll never go back to using canned pumpkin or buying a store-bought pumpkin pie ever again! It is a little work, but it's so worth it! I used a store-bought pie crust, roasted one 4.5 lb pie pumpkin at 400 degrees for 1 hr., let it cool, peeled off skin-which came off very easily, and pureed the pumpkin in my food processor. I got quite a bit of pureed pumpkin from just one 4.5 lb pie pumpkin, about 4 cups of puree. Two cups of pumpkin puree was not enough for this recipe so I used all 4 cups of puree. I doubled the entire recipe except for the salt & added 1 tsp. of Allspice. I used a 9" glass pie plate and had plenty of filling left over to make another pie. 40 min. of cooking time was not enough so I increased the cooking time to 55 min. and checked doneness with a toothpick. I let the pie cool for 2 hrs. and then covered & refrigerated it until it was cold before eating...added whipped cream and it was spectacular! I can't say enough about this recipe! 5 plus plus stars!!
the flavor was great. One pie we boiled the pumpkin and the other pie we baked the pumpkin. The baked pumpkin we liked a little more. The flavor was richer and the color darker.
a wonderful recipe for anyone who hasn't tackled a fresh pumpkin pie...Just delicious
This recipe turned out great. I took the pie to work and everyone raved about how good it was. They couldn't believe how smooth it was. Not bad for my first time baking a pie of any kind! :-)
I just made this last night and my family loved it! You could really tell the difference between the fresh pumpkin and the canned stuff. It was so much better! I will definately be making this again! Thanks for the awesome recipe! :-)
It wasn't bad, but I felt it was lacking something. Perhaps the All Spice?
Easy enough I, a man can even make it. Taste great. A holiday favourite. All my family wants the recipe for it.
This is the best pumpkin pie I have ever had!!! I only made the filling though and bought a gram cracker crust. Instead of boiling the pumpkin I baked it the night before and then cut it away from the skin and stored it overnight in tupperware.(Also the pumpkin was the leftover from us carving & it still came out good!!) Instead of mashing the pumpkin I blended it with some of the evaporated milk which gave it a nice consistency. I also used a tablespoon of allspice instead of nutmeg and only added a few sprinkles of cinnamon and 1/2 a teaspoon of ginger. I will be making this pie again and again!!! :)
YUM! I had been warned that fresh pumpkin has a lot more water in it and can be mushy so I followed a friend's method of preparing: I baked my pumpkin whole (with holes poked in) until soft, put it in the blender and then let it sit in a strainer to get the extra water out for several hours. For the recipe I added an extra egg. It turned out PERFECT and SOOOO Yummy!!! My son this could use a bit more cinnamon but I thought the spices were just fine.
Great recipe! Super easy to make and tasty! I did double the spices, used fresh pumpkin, and added pumkin spice. The first time I made this I hand made the pie crust, the 2nd time I used store bought :)
I have a very similar recipe. Mine also has 1/4 c molasses and 1.5 tbsp melted butter. I use a graham cracker crust as well. I bake the pumpkin instead of boiling - halve the pumpkin, scoop out the seeds, and bake in oven skin side up at 325F for 1 hr. So easy and so delicious! Why would anyone want to use canned pumpkin after trying this.
Flavor wise and convenience-wise I would give this a 5-Star. But, when I made it yesterday, it took almost 75 min. to bake at 350. Looked it up in Joy of Cooking and recipe almost identical, should be 15 min at 425 then 45 min at 350. Cover the crust with foil to prevent over-browning. Taste is great, spices mild enough to so that majority of eaters will like. Crank 'em up a little for more sophisticated audience.
This recipe is actually really good. It does not make 2 pies. It makes one pie. Unless you like flat, thin, flimsy pies. I increased the pumpkin by 3/4 cup (trying to stretch the batter further) and added a tsp of vanilla. If you make one pie, just increase the baking time.
We have edited this recipe. There is enough filling for one pie, not two. We apologize for the error.
I am baking these pies right now, and have to agree that there is not enough filling to fill 2 pie shells. BUT, because tomorrow is Thanksgiving I refuse to panic. I filled one crust with 2/3's of the filling and and filled the second crust with the rest. I am making a pecan streusel topping for the less filled one to help balance out the lower filling. This works well with my family for the non-nut-loving ones, who just prefer the great taste of simple pumpkin pie, and for the ones who gotta have that crunchy pecan pie like streusel topping.
I added a teaspoon of all the spices to the filling since I put in about 2.5 cups of pumpkin. The filling is delicious, absolutely perfect. I wasn't completely happy with the crust. It shrunk on me. I am not sure why that happened. On the plus side, the crust didn't fall apart so it cut easily into pie slices. It was pretty chewy though. I like a more tender crust. I will use the filling recipe again but will keep looking for another crust.
This pie took much longer to cook than the recipe calls for and my crust started to burn. 400 is way to hot to cook a pie. Also, it could use more spice.
This is an "OK" recipe. The seasoning was just perfect for my family; we don't like it very spicy. I do take issue with the texture. It was not the normal "custardly" texture I expect in a pumpkin pie. It seemed like a firm pudding. I think I will keep looking for a recipe that has the right texture and flavor.
Am living in India now and was craving pumpkin pie. Most recipes just ask for pumpkin puree but this one told me how to make it from scratch! I actually ended up using a pressure cooker, so my pumpkin cooked real fast. Used about 1kg(2lbs) of fresh pumpkin to get the required amount for the recipe. I was skeptical about the pie crust as it didnt require any baking/refrigeration beforehand...but my was I surprised. The pie came out so wonderful. So fresh and flavorful...it was a great hit with the family. Thank you!
YUM! I made this pie last night and it turned out great! This is my first homemade pumpkin pie and it was really easy. I also cut the pumpkin in half, scooped out the seeds and stringy stuff and baked it at 400 for 40 minutes. Then I just threw all the filling ingredients with the pumpkin into my Kitchen Aid mixer. I did DOUBLE the spices, plus added a pinch of cloves and all-spice. I also added the full cup of brown sugar instead of 3/4. I only got one pie out of it with a little filling remaining. I filled the left over filling into my extra crust and baked for 1/2 the time. My dog actually jumped on the counter to get the pie and it landed on the floor. It was so good that I was actually eating the pie off the floor (the parts that didn't touch the ground)! I just bought the pie crust to save some time. Thanks for the recipe!
Mm.. So yummy~! This is THE BEST pumpkin pie I've ever had! I wish I could rate more than five stars. As many reviewers had suggested, I doubled the amount of spices and added ground cloves for an extra "punch". This is not enough for two whole pies so I added 1/4-1/2 c more of pumpkin.
Great recipe! Instead of boiling and mashing the pumpkin, we baked it at 400 degrees F for 1 hour, scooped out the guts, and pureed it in the blender. Substituted evaporated milk for 1 cup non-fat dry milk and 1 1/8 cups water. Doubled all spices except salt.
BEST pumpkin pie ever!!!!. there is nothing wrong with the recipe i added more spices cause many people love the spices in the pumpkin pie. Which i learned being a chef over the years. Some people like it spiced and some not so much. But I really enjoyed the recipe and the only thing i added more of was the spices it just needed a pinch more cinn., nutmeg, and a dash of all spice. but over all great recipe.
I had grown pumpkins in my garden for my grandsons to have fun with but NOT to eat as I used to HATE pumpkin pie! I ended up with them taking over unwanted areas & was not going to ever grow them again but this recipe has changed my mind on BOTH accounts! I now LOVE pumpkin pie & I WILL be growing pumpkins again just so I can make this recipe! In the past I had tried canned pumpkin or even fresh pumpkin but with different spices that others made & to me it was just nasty! This year my grandson who loves ANY pumpkin pie talked me into making him one since we had all these fresh pumpkins. I came to this recipe first by chance & made it figuring it didn't really matter as I wasn't gonna eat it anyways. I doubled it & made 2 pies one of which I used plain white sugar. I tried a bite of both since they were the first I had made myself from scratch & I was shocked as I loved it! Well actually I loved the one with BROWN SUGAR. It makes a HUGE difference in taste! Also I HATE nutmeg but this recipe had perfect amounts of the RIGHT spices & nothing more! I had a little bit of pumpkin filling left over after doubling it & put it in 3 little soufle dishes & baked it with no crust. It was divine! I even toasted the pumpkin seeds with the same spices & my family loved it! Oh & my grandson who loves anything pumpkin? He said it was the beat pumpkin pie ever with a perfect texture, perfect crust & perfect taste! I will be using all future pumpkins to cook & freeze ahead for this recipe!
Wonderful!!! I roast my pumpkins in the oven skin and all; then peel them and put them through the food processor. Amazing!!! This just makes it even better.
Really loved the fresh pumpkin flavor. Hubby doesn't even like pumpkin pie but he loved this. I would probably throw the pumpkin in a food processor after baking because the strings in the pie was a little weird for me. Excellent flavor though!
I tried several different recipes this year for fresh pumpkin pie. This one was by far the best! I added a little Allspice and ground clove the second time around and I didn't think it could get better, but it did!
Awesome recipe that turned out really well. But I would puree the pumpkin next time instead of just mashing it.
I made this pie for the neighbors and they loved it. The only difference was I put sweetened condensed milk in and 1/2 cup of brown sugar. It actually was a mistake since I had bought the wrong milk. It came out great.
I cooked the pumpkin in the oven before peeling and instead of boiling-worked great. Also made "better than pumkin pie" to compare. The squash was so smooth, the pumkin still had some strings. I suggest putting the pumkin extract in the blender with the milk. Everyone enjoyed the real pumpkin, but it may not actually be better than the store-bought one. The "better than pumpkin pie" was agreed as the best
This recipe is great and easy to do even for a homemade pumpkin pie. I customized the recipe for 8 servings, added a 1/4 teaspoon of vanilla extract and a dash of cloves. Perfect!
Everyone loved this recipe. Made two for my home and two to take to work. The one I made for my home was gone in three days. I Did add extra spices. Great recipe.
This pie was easy to make. The spices combined in a way that reminded me of my Grandmother's applesauce cake. Instead of cooking the pumpkin on the stove, I filled my 5 quart slow cooker peeled, cubed pumpkin and cooked it over the course of a day. That way I had plenty of pumpkin for trying different pie recipes, soup and for muffins.
This was an awesome pie! I tried it at a get together with a bunch of friends at my house this past weekend and I got a lot of compliments. I did put in 1 1/2 teaspoons of cinnamon and 1 1/2 cups of brown sugar to sweeten it up a bit more. And I did think it was kind of soupy so I added 2 Tablespoons of flour to thicken it up a bit. But I loved it! I will never use a can again!
Light flavor, in a good way.
very good pumpkin pie will make it over and over.
I made this bread to take to a Pot Luck Dinner It turned out to be the talk of the Dinner Everyone raved about how it was so Moist and Flavorful
This was the first pumpkin I ever made. Everyone loved it and asked for me to make it again, as I type I have 2 pies in the oven. I am Not even a big pumpkin pie fan and I loved it! I just added a 1/8 tsp of cloves, as some others recommended to add cloves.
I cut the recipe in half to make one pie and I used pumpkin pie spice instead of the cinnamon, ginger and nutmeg. The only problem I had was that I had too much crust and not enough filling, I would have needed about double the filling to fill up the crust since there was almost an extra inch of the crust up the side. There was a lot of dough left over as well so I made 4 jam tarts with it. I prepared the crust the night before and then covered it with plastic and let it sit in the fridge overnight, I was worried that the dough would become too wet if I didn't do that. The dough was fantastic and I will continue to make all my pie crusts the same way.
while this pie has amazing potential, i think one reccomendation I would make is to also puree the pumpkin after mashing and mising as mine was still a little to chunky...otherwise awesome flavor and really good with very little sugar.
was good but I too added more spices. Get some fresh nutmeg and go crazy!!!
this is a great pie! I had to add about 1 1/2 more cups of pumpkin and an extra can of milk and still didn't have enough to fill my pie pans all the way. I have large deep dish pans. I also did not waist my time cutting the pumpkin up. I cut the pumpkin in half gutted, put tin foil over it and placed it in the oven @ 425 for an hour. let it cool for 10 min or so and scoop it out. I also used an emulsion blender on the mixture to make it completely smooth. I also doubled the spices.
This was the first time we tried using fresh pumpkin. My boys 9 and 10 loved the pie. We made our second one and used eggnog. It was awesome. Our family will use fresh pumpkin forever! We are sharing the recipe with my son's 5th/6th grade class and will be preparing the pie as a class project.
Came out relatively bland and actually watery, maybe I didn't drain the puree enough. I don't know, but the end result wasn't too promising.
Very good, but I would use about 1/5 less evaporated milk
I have never used fresh pumpkin to make a pie before so I did a trial run this week-end using this recipe. I made it exactly as written except I also added a 1/2 teaspoon of Allspice. This was absolutely delicious. I will never use canned pumpkin again. I will be using this recipe for the pie I make for Thanksgiving. I wish now I had bought more pumpkins. I am going to be growing my own next year. Thank you for sharing this recipe.
The recipe is perfect as is. My family enjoyed it served cold. It goes really well with a hot cup of coffee or chocolate. A good variation would be to add 4oz. sweet potato / grated coconut.
Yum! I think the key is making sure you get the pumpkin pulp real smooth and creamy before mixing in the other ingredients. It took about 2 3/4 cup to make the 2 pies. (I used 2 deep dish Pre-made Marie Calendar's crusts. After mixing it all up, I tasted it (I know, uncooked eggs are a no no but we all eat cookie dough and don't die) and added another 1/2 t cinnamon, 1/4 t nutmeg and a few dashes of pumpkin pie spice and allspice. The recipe was a little confusing. It said it made 2 pies, but it only talks about making one ball etc, like it was only for one crust. Also, there would not have been enough filling had I not added more pulp (but maybe that was because I used deep dish pie shells).
This recipe is AMAZING i did add 1/2tsp on the spices and baked it 5mins longer but i think it would've been just fine as is. this is a very sweet and moist pie but not too much of either and definitely going to be my new pumpkin pie recipe for here on out!!!!
Yummy!!! im from australia so i have never had pumpkin pie, and this one was just devine! as other ppl did i doubled the spices and had to cook it for an extra 20mins! will certainly make again! thank you Mr Scott for your wonderful recipe.
This pie came out amazing! I am currently living in German and there was no chance in making a "quick" pumpkin pie with canned pumpkin. Also a note to anyone else in Germany, I used Kondensmilche with 7.5% Fett to substitute the evaporated milk. I also doubled the cinnamon and nutmeg after reading reviews and it came out sweet and perfect. I will definitely be making this again.
I put the cooked pumpkin through my Foley Food Mill and then drained it in a strainer to remove all liquid. My husband says this is the best pumpkin pie I have ever made. No more canned pumpkin for us! I did increase the spices a little to taste. This recipe now replaces the Libby's recipe.
This pie was awesome! Made some small modifications to it. Added some extra spices and I used an entire cup of brown sugar instead of the 3/4 cup and it came out perfect.
To me, there's very little difference between fresh pumpkin and canned pure pumpkin, so I just use 1 can of pure pumpkin instead. This comes out perfectly every single time and has become a family favorite of ours. I use a deep dish pie shell and am left with about 1/2-3/4 of a cup of filling. Using 2-shallow dish pie shells is not enough filling, so I stick with the deep dish and will bake the extra in a small tart shell.
I have to admit, throughout the process I had my doubts about the pie turning out well. To my surprise it is the best pumpkin pie I have ever had. My reason for not giving this a five star rating is my issue that this does not make 2 pies, as I used a pumpkin a little over 1.5 lbs and it worked without scaling the rest of the ingredients to make a little too much for a 9" pie, but plenty for a 12" pie. I used another crust recipe that worked well. I really want to know if the ingredients are meant for one pie or two, as the typed instructions indicate one pie, but the recipe serving size automatically defaults to two pies. It's really amazing pie, and I'm going to try this pie again with a bigger pumpkin (I think about 3-4 lbs) and not scale the recipe at all. I'm guessing it will make two small 9" pies.
Yummy!! :D This recipe not only tells you how to make pie, but also how to take a pumpkin to puree. I am definity keeping this recipe!!!
Great recipe. For best results, use a sugar pumpkin.
Five stars. Came out perfect. Can't wait to make another one. Yum!
Make sure you use a good sweet, cooking pumpkin. Not the field pumpkins used for jack-o-lanterns - they are not the same. The cooking pumpkin cooks up better, has more pumpkin flavor and is sweeter than the field pumpkins. If I am going to all the work to roast pumpkin, I do several of them at one time and freeze the pumpkin in containers. They will last throughout the winter and taste delicious each time. I let the pumpkin thaw out in a colander over the sink. Perfect!
11/24/10. My mother in law, my mom and their sisters are fabulous cooks, and so we have always had Thanksgiving at my MIL's house. I just let the matriarchs take over while I stayed on the sidelines. BUT this year my best friend told me about this recipe, and so after 10 yrs I'm going to try something why not! NERVOUSLY I did this. I wasn't brave enough to do the crust so that was store bought. The rest I doubled the spices and left the salt as is. I roasted the pumpkin as many suggested. I also mixed the evaporated milk...1/2 evaporate, 1/2 condensed. With baited breath I waited for the reaction. "This is delicious!" my MIL was the 1st to exclaim.... They never opened the store bought pie last night. So thank you thank you thank you.
I love this pie! I added a full teaspoon of cinnamon but followed the rest of the recipe exact and love it! my kids went nuts for it and even my husband who isn't a big fan of pumpkin went back for seconds!
Although i'm scottish i love all things American.This was no different this was my first time making pumpkin pie and it turned out lovely.Puts a beautiful smell through the house,looked great and tasted even better!Looking forward to pumpkin season so that i can make it again.
This was very basic, but very tastey. I found that boiling the pumpkin is so much easier than my past attempt with baking it in the oven. I would definitely use this recipe again :)
This was so good and easy to make. you never had pumpkin pie until you try homemade! I added brown sugar to the top the last five mins of cooking.
my husband and i used this recipe last night, only our 2nd time making a pumpkin pie from scratch! it turned out wonderful! the first time we tried a different recipe (last week), and it looked nothing like a pumpkin pie, and didnt taste like one either. using this recipe, everyone loved it, and the pie didnt even last 24 hours! it was great!
Very good. Since I am in college and was unable to use anything more than a spoon, the pumpkin mash came out a bit chunky, but it cooked right into the pie and tasted great. All my roommates loved it!
Excellent recipe and so easy to make with ingrediants I have on hand. I grow Cinderella pumpkins, peel and steam them, mash them and freeze them in bags. The only thing I have found is that I need to put the thawed pumpkin through the blender before mixing it, as it comes out from the freezer bags stringy. When first out of the freezer I put the frozen pumpkin in a strainer on top of some cheese cloth and let some of the water strain out. Then I put the thawed pumpkin through the blender before mixing it. AWESOME recipe - so moist and yummy!!! This is a keeper!
Thank you for such delicisous receipe, my boys and I had fun making it, it was simple and taste wonderful. CN, MN, & AN. 2001....
Delicious pie! It has just the right amount of spices! My family loves it!
This was the best pumpkin pie in the world!!! I had frozen pumpkin that I had baked prior and worked excellent. I added a bit more spices than the recipe calls for. Everyone raved over this pie...saying how it melts in your mouth. :)
never made a home made pie before and this was great every one liked it
awesome! thank you!
I took the lazy route and used 2 Tenderflake ready-made pie shells. With this recipe, I was able to make two pumpkin pies. I used canned pumpkin and added salt to taste. The pie was very creamy and delicious!
I have never liked pumpkin pies until I tasted one that my best friend made. Since then if it's not homemade from real pumpkins I just don't like it. I tried this recipe and I must say it was easy. i called her up and told her how i cooked the pumpkins and now she's even doing it. Thanks.Awesome!!!
Made this using the pie crust I prefer with bakinf soda in it. This amount of filling is enough for one deep dish pie. Could add additional cinnamon for a spicier taste.
Excellent with home-grown pumpkins! Do not make this with a large pumpkin intended for carving.
I have been making pumpkin pie from scratch for many years. This is the amount of pumpkin I use for 1 pie. I usually cut up my pie pumpkins and place them face down on a cookie sheet and bake at 400 degrees for 45 minutes or until tender. Cool and scrape out pulp into a bowl and mash with hands to break up. Package 2 cups per freezer bag and freeze. When ready to make pie, thaw pumpkin and put pumpkin with the rest of ingredients into a blender and blend until pureed. Pour into pie shell and bake. You will have the most creamy and delicious pie ever with no lumps.
im on an exchange in hungary right now, and I made this pie today for my family for christmas, and it was such a hit. 2 of my sisters went to america and had pumpkin pie there, and they both said that my pie was far better. I made one medium sized pie and 24 minis in muffin pans. Oh, I used a different crust recipe, but it was the filling that had me at hello. Im not one for sweets, so i nearly doubled the spices and it was terrific.
Delicious!! To make 2 deep dish pies I used 3 cups of puree, 3 eggs, 1 can evaporated mild, and increased spices to 1 teaspoon each. Will never go back to store bought pies or to using canned pumpkin again. Their taste just does not compare.
I read a lot of reviews before attempting to make this (my first) pumpkin pie from scratch. I doubled the seasonings and added a pinch of cornstarch to the pumpkin mixture as suggested in a review. It turned out excellent! My husband's mother bakes pumpkin pies every Thanksgiving. Hers comes out watery once cut into. Mine set up firm. I had trouble getting the pumpkin mashed smooth. Going to the blender first didn't work. The blades didn't "take hold" of the small chunks. I used a manual masher, then the electric mixer, and finally the blender to get the smooth consistency. Though the final product was delicious, it was A LOT of work. I've used canned pumpkin to make pies that turned out just as yummy. I don't think it was worth all the time and hassle to use fresh pumpkin. I'll stick to canned pumpkin.
I have made this pie for the last few years' holidays. Oddly enough, I don't care for pumpkin so I have never actually tried my pies, but my family really likes it. I strongly recommend using a blender or food processor to mash the pumpkin. A hand blender doesn't cut up all the chunks well. For a Lactose free version, I like using almond milk, but any kind of lactose free milk good for cooking will do.
Love this! I've never made pumpkin pie from a pumpkin before and I've got to say, it turned out great! I do agree with some of the reviews, this recipe is better for just one pie unless you want two flat ones. I made one and it was awesome! Not to spicy or sweet. A must try even if you're just starting out!
This was an awesome recipe!!!! I will make this again, for sure!!!
This pie is the best, I made it the night before Thanksgiving with pie crust dough I had frozen from this recipe. Thawed out the dough followed the recipe and cut my prep time in half. I will never again used canned Pumpkin, this way is much more Delicious. Put some LOVE into your pie!
Thank you for making my first pumpkin pie experience a complete success!
This is a good recipe. I still prefer to bake the pumpkin (less water) and I used two ounces of sweetened condensed milk because I only had ten ounces of evaporated, didn't change the sugar at all and it was perfect. I also cooked it at 350 for the last twenty minutes to prevent the crust from burning. Overall, very good recipe with the right amount of spice.
I made this as my first ever pie. As far as the filling goes, I had to mix 50/50 fresh & canned b/c my pumpkin was small, and I think I would prefer this to fully fresh pumpkin. It's hard to get the real pumpkin smooth. It also seemed a little too mushy and creamy, so I think in the future I'd cut the evaporated milk a tad and replace with more pumpkin, maybe ~1/4 cup tradeoff. In case anyone else has never made pie crust before: Listen to directions here. Cut the shortening in by hand, add the water slowly, don't overwork. I made a rookie mistake of using my stand mixer and overworking the dough resulted in a dense rather than light and flaky piecrust. Oops.
Texture was great, but the flavor was a bit bland. I substitued pumpkin pie spice for the spices called for, but maybe I should've added a bit more.
I found that it didn't make quite 2 pies, otherwise it was a nice pumpkin pie. I had never steamed pumpkin before, always baked it, so that was a nice change in preparation.
Excellent recipe! I quartered my pumpkin and microwaved it 7 minutes per pound. I try to eat low fat, so I used fat-free evaporated milk and 1/2 cup egg substitute for the eggs. I omitted the salt and added 1/2 teaspoon allspice. I'm still experimenting with lower fat crusts.