*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Thankfully, I made this recipe the day before Thanksgiving and was able to redo everything before we had to eat the pie. It was horrible! The desert needs alot of sugar to sweeten it up. I suggest adding about 2/3c. of surgar and 1/3c. brown sugar to the recipe.
I am such a poor baker and this recipe was so easy to follow...and I got to recycle my Halloween pumpkins! The pies were delicious. I added 3/4 cup brown sugar to the mix to sweeten it up. It made two great Thanksgiving pies and I'm making one for Christmas!
Its a great recipe. My pies ended up very good and tasty, everyone loved them. Other reviews give this pie a low rating because its not sweet enough, but thats because the recipe ask for a SUGAR PUMPKIN. If you sue a regular pumpkin then you need to add a few cups of sugar to compensate. Seems like people don't like to read things through and complain when the result is not what they wanted, even tho its their own fault.
The recipe was short & sweet! The pie however was not sweet enough. The great thing about it was that it is perfect for diabetics. Other than the time of cleaning cutting & cooking the pumpkin it was easy. My kids loved it!!!
Sorry but I just don't understand the high ratings for this recipe. Thank goodness I read the reviews before I made the pie because call me dumb but I probably would have completely overlooked the lack of sugar. Along with this omission was the fact that no approximate measurement was given for the amount of pumpkin puree a "medium" sugar pumpkin would yield. It seemed to me that 3 cups of milk was waaaaay too much so I added 1 1/4 to what was about 1 1/2 cups of puree and this created a very soupy mixture. It's still in the oven as I write this but I'm sceptical as to its outcome. Luckily I have a can of pumpkin puree in the cupboard!
I was so disappointed in the waste of my time this recipe was. My spices were wasted my pretty pumpkin was wasted and these milky bland pies were wasted. I did add sugar more then the advised spices and less milk and the pies still tasted like a big nothing. Please take this recipe off here so other poor little pumpkins won't be sacrificed for NOTHING.
Great recipe. However yes sugar is needed. I figured this out when I tasted the filling before baking and saad hmm.. needs sugar. Also maybe cut back a little on the milk. 2 cups maybe 2 1/2 3 is a bit too much.
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