i like all pumpkin pies...but i would skip the unnecessary step of adding flour to the batter. since discovering pumpkin chiffon pie all others seem just okay...
Read More
Perfect!! But with a few changes... I used condensed milk instead of evaporated because I like thick creamy pumpkin pie and I used fresh pumpkin instead of canned. I followed others advice and increased the vanilla added some nutmeg and replaced a third of the white sugar with brown. It turned out great and is my new favorite pumpkin pie recipe! Thanks a lot!
Read More
this recipe is extremely simple. however it does need some tweaking. after following the directions exactly and reading the reviews after i would say definitely wrap the crust in foil (mine burned and i only had it in for 28 minutes of the specified 40 at the end) do up the amount of vanilla and do use more spice. not a bad recipe just not as flavorful as you might expect from pumpkin pie.
Read More
it turned out great. my first time making pies. the crust burnt on the sides but i learned to cover the sides w/foil before baking. vanilla flavor is best for those who don't like the spicy flavored pies like me.
Read More
You have to adjust the sugar/vanilla level according to what kind of filling you use and according to your taste. When using "pumpkin pie filling" you can leave the recipe as it is or reduce the sweetness. If using "pure pumpkin filling" or fresh pumpkin you might want to add more sugar/vanilla or spices. Just do a taste test before baking. I think that the recipe as written is best for "pumpkin pie filling". Also I baked the pie in a water bath and with foil around the rim to prevent burning and used the recipe "Best Ever Pie Crust" for the crust.
Read More
This pie is excellent. Tastes fresh because there aren't too many spices overpowering the pumpkin flavor. It's creamy and bakes high not flat and hard like some pumpkin pies. Received many compliments on this one.
Read More
Really easy and came out delicious. The vanilla flavor was very subtle so if you want to truly taste the vanilla I'd add a little bit more. The crust almost burned though...I recommend covering it with aluminum foil.
Read More
i like all pumpkin pies...but i would skip the unnecessary step of adding flour to the batter. since discovering pumpkin chiffon pie all others seem just okay...
Read More
*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.
Perfect!! But with a few changes... I used condensed milk instead of evaporated because I like thick creamy pumpkin pie and I used fresh pumpkin instead of canned. I followed others advice and increased the vanilla added some nutmeg and replaced a third of the white sugar with brown. It turned out great and is my new favorite pumpkin pie recipe! Thanks a lot!
this recipe is extremely simple. however it does need some tweaking. after following the directions exactly and reading the reviews after i would say definitely wrap the crust in foil (mine burned and i only had it in for 28 minutes of the specified 40 at the end) do up the amount of vanilla and do use more spice. not a bad recipe just not as flavorful as you might expect from pumpkin pie.
it turned out great. my first time making pies. the crust burnt on the sides but i learned to cover the sides w/foil before baking. vanilla flavor is best for those who don't like the spicy flavored pies like me.
You have to adjust the sugar/vanilla level according to what kind of filling you use and according to your taste. When using "pumpkin pie filling" you can leave the recipe as it is or reduce the sweetness. If using "pure pumpkin filling" or fresh pumpkin you might want to add more sugar/vanilla or spices. Just do a taste test before baking. I think that the recipe as written is best for "pumpkin pie filling". Also I baked the pie in a water bath and with foil around the rim to prevent burning and used the recipe "Best Ever Pie Crust" for the crust.
This pie is excellent. Tastes fresh because there aren't too many spices overpowering the pumpkin flavor. It's creamy and bakes high not flat and hard like some pumpkin pies. Received many compliments on this one.
Really easy and came out delicious. The vanilla flavor was very subtle so if you want to truly taste the vanilla I'd add a little bit more. The crust almost burned though...I recommend covering it with aluminum foil.
i like all pumpkin pies...but i would skip the unnecessary step of adding flour to the batter. since discovering pumpkin chiffon pie all others seem just okay...
