Perfect Pumpkin Pie
The one and only pumpkin pie! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast. Garnish as desired. Refrigerate leftovers.
The one and only pumpkin pie! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast. Garnish as desired. Refrigerate leftovers.
Outstanding Flavor and very easy to make. Two combinations I love. A very sweet pie, nice appearance, and make sure to top it off with whipped cream. This recipe is by far a 5 star!! Tips: I did not use the ginger nor the nutmeg; instead I added 2 teaspoons of "McCormik's Pumpkin Pie Spice" (which includes: Cinnamon, Ginger, Nutmeg, and Allspice), along with the 1 teaspoon of cinnamon. My wife loved it but she thought it needed more cinnamon. So I made the next one with 2 teaspoons of cinnamon and she loved it. If you like a lot of cinnamon, that's the way to go. For me, I preferred 1 teaspoon, but I'd eat it either way. Thanks EAGLE BRAND®Read More
Outstanding Flavor and very easy to make. Two combinations I love. A very sweet pie, nice appearance, and make sure to top it off with whipped cream. This recipe is by far a 5 star!! Tips: I did not use the ginger nor the nutmeg; instead I added 2 teaspoons of "McCormik's Pumpkin Pie Spice" (which includes: Cinnamon, Ginger, Nutmeg, and Allspice), along with the 1 teaspoon of cinnamon. My wife loved it but she thought it needed more cinnamon. So I made the next one with 2 teaspoons of cinnamon and she loved it. If you like a lot of cinnamon, that's the way to go. For me, I preferred 1 teaspoon, but I'd eat it either way. Thanks EAGLE BRAND®
The easiest and best pumpkin pie I've ever made. I followed a suggestion that someone else had made and used 2tsp of pumpkin pie spice and 2tsp of ground cinnamon instead. The bottom of my crust was still a tad underdone so I would suggest pre-baking the crust for a bit.
This is a very tasty, traditional pumpkin pie. I used fresh pumpkin puree instead of canned pumpkin, which I would recommend because it is fresher and gives more texture. Also, if you are using a homemade pie crust, I recommend you bake it a tad before adding the filling. Otherwise, the crust will get mushy. I cooked my pie for almost an hour (cooking time varies)and then, cooked for 15 minutes on the very bottom rack to finish the cooking of my crust while also lightly browing the top of the pie. You end up with a perfectly spiced product, perfect with Thanksgiving and Christmas dinner (or anytime you crave it!).
This recipe was awesome !!! Stick with the other reviewers tips and us 2 teaspoons of McCormick's Pumkin spice instead of ginger and nutmeg, I also added one teaspoon of cinnamon and warmed up the spices and pumkin on the stove on low heat, cooling than adding the eggs and sweetened milk, it really made the spices meld together great like the other reviewer said to do. I have NEVER baked before and was able to make this recipe just perfect. **TIP**- Where it says bake 35-40 minutes at 350 degrees....take my advice and try this- bake it at 350 degrees (after you've done step 1 on directions of course) Bake it at 350 degrees for 35 minutes, than turn off your oven and set your timer for 5 minutes while you let the pie sit in there, this way it will still cook for an additional few minutes while the oven is off but still hot and this way the oven will cool enough so that you can let the pie cool off on the top rack the remainder of the time. Doing this will prevent the pie from cracking when it hits the cool air of the counter when it's still very warm. I topped it off with cool wip and graham cracker crumbs, great texture....Thanks EAGLE BRAND!!!
Absolutely delicious and the only recipe I ever use. I do add my own twist to this recipe, though. Firstly, I heat the canned pumpkin and spices on medium heat for a few minutes, to get rid of the canned flavor. Secondly, I use 2 teaspoons of McCormick's pumpkin pie spice, 1 teaspoon of cinnamon, and 1 tablespoon of vanilla, and 1/2 teaspoon of cardamom. I use one and a half 14 oz cans of condensed milk (I love that sweet, rich flavor - the extra condensed milk really adds an outstanding richness to this) instead of just one can, and 3 medium eggs (to compensate for the extra liquid). Even with the extra half can of milk, the filling fits in a standard 9 inch pie crust (I use a store-bought crust). I bake at 450 F for 20 minutes, and then I cover the top of the pie with aluminum foil, and then bake at 325 F for 1 hour. I then switch off the oven and let the pie cool in the oven for an hour, before I refrigerate it. Tenting with aluminum foil while baking prevents the crust from getting burnt, and letting the pie cool in the oven ensures that the top does not sink and that the center is cooked. This pie tastes best when made a day ahead and refrigerated overnight - this gives the flavors a chance to blend. I have forgotten to add salt before, and not noticed any difference. I have always received rave reviews about this - this recipe is a keeper !
Very good pie. I always have soggy crust so I Bake the crust a tad before putting the filling in, I also let the pie cool in the oven. I also like it a bit spicier so a little extra spice makes it extra well for me (I like ground cloves in mine as well). I make extra filling and overfill deeper pans and bake the extra filling in oven with the pies for that special taste for the cook. Maple syrup also adds real nice flavor. How I make it depends on my mood. Often I make several and make one spicy and one not for different taste to please all.
I have been baking pies using this recipe for years, and the requests keep coming in for me to make more and more. My brother alone gets two - one to share with the family and one just for himself *grin* This year alone I made 10 pies, and plan on making 5 more for Christmas. Definitely a big hit, and I would recommend this recipe to anyone!
I recently made two pies for my cousin, who requests this as his birthday gift every year. I usually make them with pumpkin pie mix from the can, eggs and evaporated milk, the trad. recipe I was taught. This year I came across this recipe on the McCormick Pumpkin Pie Spice label. So, I made one of each and I put them to the test. This recipe using the sweet. cond. milk & McCormick spices was definately the winner! It is so easy and so wonderful.
This pie tastes perfect and it is very easy to make. It is the only pumpkin pie recipe I will ever use! I recommend doubling the ammount of spice and using freshly grated ginger root unless you like your pumpkin pies very mellow. Don't forget to protect that crust with foil!
This has always been my "go to" recipe, the best one ever. To alleviate a soggy crust I brush with egg white before pouring in the filling. I saw this tip on television back in the 80's. Works on all pies, even turkey pot pie which is difficult not to be soggy. Really works.
This is the greatest pie I ever made with fresh pumpkin.Great color, texture and taste. The sweetened condenced milk makes it the "Perfect Pumpkin Pie"! Try thawing then piercing a deep dish Pillsbury pie crust all around the side and bottom pop it on oven rack at 400 degrees for 8 min. remove & let cool. Then fill the shell and line the crust edge with strips of foil before baking. No more soggy or burnt crust!
Not impressed. I followed the recipe to the letter. A thick skin developed on top of the pie that ballooned in the oven. The end result looked like a shar pei. The pumpkin itself was mild in taste and over baked.
This is the BEST pumpkin pie recipe! I use a 10-inch KEEBLER READY GRAHAM CRUST which says on the label "2 Extra Servings". This is a slightly larger, deeper crust than the regular 9-inch so the filling all fits in perfectly without overflowing. Also, the trick to using a ready-made graham crust is to place the crust in the freezer for at least 3 hours or overnight. Remove from freezer just before filling and baking. This keeps the graham crust from over-baking. I place the pie on a cookie sheet to bake and I shield the edges with a pie crust shield. I also add an extra 1/2 tsp. of cinnamon and 1/4 tsp. of allspice to this recipe. Delicious!
NO NO NO! If you don't regularly bake pumpkin pies (and I don't), you would not see the flaws in this recipe! I made the mistake of just trusting the Eagle brand name, printed it off and made two pies for Thanksgiving. We ended up throwing away both pies and wasting a lot of ingredients we could not really afford to waste. It baked up as a tasteless custard pie! First flaw - this recipe uses nutmeg instead of cloves. Could be a personal preference, but I like cloves in my pumpkin pie. The second BIG flaw - this recipe leaves out SUGAR! You have to have sugar with canned pumpkin. I didn't taste the batter, and I wish I had - I might have been able to rescue it. When we cut into the pie and it was so bland and just plain bad, I pulled my spices to see if they were "dead"! My spices were fine - it was this recipe! I pulled a few more pumpkin pie recipes,and quickly saw the sugar had been left out, and the change in the spices. AVOID this one - it was truly horrible.
I did bake this the full 40 minutes after I reduced the temperature. I thought about leaving it in the oven with the door open after I turned off the heat to prevent cracking but after looking at this pie, I knew it wasn't going to crack out in the cold air of my kitchen so don't bother. I added the spices it called for and didn't make any adjustment to the measurements - tasted great to me! :) Are the reviewers that are complaining about it not being sweet enough using sweetened condensed milk like the recipe calls for or are they mistakenly using evaporated milk as some other recipes call for? This turned out with the perfect amount of sweetness in my opinion!
Took some advice from others. Flipping perfect. My husband said it was the best he's ever had. And this was my first time making a pumpkin pie. First: I preheated the oven at 425. I put fork holes all through the bottom and sides of the crust. I pre-cooked the crust for exactly 10 minutes. I mixed the one can pumpkin, 2 eggs, 1 can sweetened condensed milk (YOU DO NOT NEED SUGAR.) The sweetened condensed milk IS the sweetener. I mixed 1 tsp. salt, 2 tsp.pumpkin pie spice and 2 tsp. Cinnamon. Then poured the mixture in the pre cooked shell and cooked 15 minutes at 425 as stated. Then covered my crust edges with foil, lowered the oven temp to 350 as directed and cooked another 30-35 minutes. If you have a big beautiful bubble, it's usually ready to pull out. Perfect non soggy crust, excellent spice ratio and thank goodness I didn't add the sugar. I love sweet and fattening but sugar is not needed at ALL in this. Excellent Pie. I will never buy or use any other recipe. It's perfect. Thanks for all the reviews and insights everyone.
WOW!! This is a delicious and EASY recipe. After reading several reviews I decided to take some suggestions. I used a heaping teaspoon of pumpkin pie spice, a heaping teaspoon of cinnamon, a pinch of ground ginger, a dash of ground cloves, a 1/2 cup of light brown sugar and a teaspoon of vanilla. I also used 2 & 1/2 cups of fresh pumpkin that I pureed in the food processor until smooth. I used all the other ingredients and poured them into a graham cracker crust, and let me just say it came out so good it's even delicious without whipped cream. Thank you for a great recipe and all those helpful suggestions.
I have made this recipe before and I lost it! this is the best pumpkin pie recipe I have ever tasted in my life and I am a huge pumpkin fan! I am so happy to see that I could find it at allrecipe.com the best flavor comes from using a real fresh carved pumpkin! just cut up the meat of the pumpkin in cubes and boil in water just like potatoes till tender then you puree in blender. You will never again us canned pumpkin! enjoy!
Yum!!! Don't even bother spending the extra time to heat this stuff up as recommended by "jdc4him". I've made this both ways and it doesn't make any difference. This is a great pumpkin pie recipe as written.
Only 4 stars because I feel it is lacking some spices. I use this recipe and always incease the ginger to 1 teaspoon, add in 1/2 teaspoon of allsprice and 1/4 teaspoon of ground cloves. These changes make a world of difference. I throw all the ingredients into a stock pot and heat it over medium for about 5-10 minutes before pouring into the shells. This cuts baking time by about 15 minutes and saves your pie crust edges from getting burned!
don't forget to put foil around the crust before baking then take off foil 20 minutes before pie is done. If you don't put foil on the crust it will burn!
WONDERFUL! And SO easy! I whipped this up in one bowl in 5 minutes and poured it into a store bought crust and in to the oven it went! Some other reviews said they thought it wasn't sweet at all with out adding extra sugar. I found this to be VERY sweet with the use of the sweetened condensed milk, and believe me I am a sugar addict so I would add more sugar if necessary! I suggest tasting a spoonful of the batter before adding extra sugar so it won't become too overwhelming. I did add an extra tsp of cinnamon and it was perfect!!! Happy Thanksgiving to all you bakers out there!
This is one of the first pumpkin pies I ever made. It always comes together quickly and it never fails to turn out awesome. The only change I make is using 1 1/2 teaspoons pumpkin pie spice instead of the individual spices.
This recipe is absolutely delicious! I made one small change - instead of a pie crust, I combined 1/2 stick of unsalted butter (melted and cooled) with 3/4 C. graham cracker crumbs, 1/4 C. firmly packed light brown sugar, 1/4 C. granulated sugar and 1/2 C. finely chopped pecans. Press the mixture into the pie plate all the way up the sides and chill for 1 hour before adding the pumpkin filling. My husband loves the graham cracker crust better than the pie!
Excellent pie. Got a tip from a pie cooking demonstration a couple of years ago to eliminate soggy pie. Coat pie crust with egg white before filling, it will act as a barrier and pie crust won't be soggy.
I have been making this pie for Thanksgiving for 12 years since my son's pre-school class made it and he began requesting it every year. Our recipe calls for 1 c. sugar (white or lt. brown) in addition to the sw. condensed milk and 1 tsp. vanilla. They freeze well too!
This recipe might be good, but when i made it, it wasn't
This is basically the recipe from the McCormick pumpkin pie spice label, except that they call for 1 tablespoon of pumpkin pie spice instead of all the individual spices. I've made it this way for a few years, and it always comes out great! Keep an eye on your crust (edges) so it doesn't get too brown, and always place your pie on a cookie sheet to bake--just in case of bubble-over.
#1 PROBLEM w/ this recipe = It wasn't sweet enough.... It's a good pie and a great start, but every pumpkin pie I've ever eaten has been sweet (go figure...it's a pie~). This pie wasn't even close to as sweet as I think it should be. Therefore, I recommend the pie (especially if you're cooking it for an older crowd) but if you like your PP sweet, or the crowd is a bit younger.... I'd definitely recommend adding a 1/4cup of light brown sugar and a 1/4 cup of white sugar to it (if you look at other PP recipes, most of them have 3/4 cup of sugar so even more would be okay). Goodluck
Replaced spices with 2 teaspoons pumpkin pie spice and 1 teaspoon cinnamon. Still wasn't too spicy. Baked on preheated cookie sheet to help bottom crust crisp up. (Put cookie sheet in oven while preheating...took it out when ready to fill pie, then put pie plate with pie crust already in it on to sheet, and then poured in filling.)
It's Pumpking Pie, not much can be done to screw it up or make it amazing.
This pie came out perfect, and so delicious. As others have, I tweaked the spices, ommitting nutmeg, and adding ground cloves and pumpkin pie spice along with the cinnamon and ginger. This recipe will go in the permanant box of recipes we use for our family. It was wonderful and I highly reccomend it!
Perfect! I put 2 tsp. of pumpkin pie spice plus 1 ½ tsp. ground cinnamon in place of the spice mixtures. I also added a 1/2 cup of light brown sugar to the pumpkin pie mix. I used, “Grandma’s Secret Pie Crust,” from this site. I must mention this is a nice and flaky crust but not crumbly. The filling is smooth, creamy, rich- a perfect amount pumpkin pie filling with the right amount of spices. This was easy to prepare and nicely sweetened. I covered and protected the crust loosely with aluminum foil right before baking then remove it in 20 minutes before the pie was done! It was an outstanding flavor and the warm spices blended together nicely. I baked the pie at 425 degrees for 15 minutes, then lowered the temperature to 350 degrees for 35 minutes, then turned off the oven and let it sit for 5 minutes to let the pie cool down along with the oven. I let it chill for a while in the refrigerator before slicing. I topped it off with fresh homemade whipped topping. Using both the sweetened condensed milk and combination of spices was definitely a winner. The pie crust was also a hit! A wonderful way to end a huge Thanksgiving meal!
This was the worst pumpkin pie I have ever made. I make pumpkin pies every year for Thanksgiving and Christmas and decided to try a new recipe. I was very sorry that I did. I made two pies and decided to try one before Thanksgiving dinner and I was glad I did because after trying it I decided that I needed to make another one using the recipe that I normally use. I had made four pies this pie, my original pumpkin pie, a pecan, & an apple. Every pie was eaten except for this one.
This recipe does not contain any sugar and was awful. No one at Thanksgiving liked it and I ended up throwing the pie away. This should be labeled as a diabetic recipe.
I used two and a half cups of fresh homemade pumpkin puree and this was an excellent recipe.
Ok I have NEVER given a bad review in my life about any thing but, I have to with this. I have baking pumpkin pies for years now, 5 this week alone. I decided to try something new and do this recipe and it came out AWFUL!! The condensed milk is all I can taste in my pie!! way to strong for a pumpkin pie. If you can drink condensed milk out of the can and you like it. This is the recipe for you. If not DO NOT TRY this recipe it should be called condensed milk pie not Pumpkin pie.
Wonderfully easy to make. Although, I like my PP a little spicier, so I added 1 tsp clove, 1 tsp PP spice and increased the cinnamon and nutmeg to 1.5 tsp. This is my new fave!!!
Too much nutmeg, no clove, and no sugar - so it ended up tasting like gritty pumpkin flavored quiche. The Libby's recipe on the pumpkin can is far better, I'm sticking with it, since it doesn't have that grit.
i make it changing baked crust pie for cookie base...i crush a pack of digestive cookies and mix it with a 2-3 spoons of melted butter and then use this as a base, bake it a few minuts, while i mixing the rest of ingredients and then take it out of oven, pour the mix over it and bake again all the pie. the end is wonderfull
This is my third Thanksgiving, and the first where it's been just me and Husband. He said he wanted Pumpkin Pie, and I was a little nervous about making it because I had no idea what made a good recipe! I am very happy to say that I followed this recipe EXACTLY (VERY unusual for me!) and it turned out wonderfully. I was anxious that there wouldn't be enough filling for the 9 inch deep-dish crust, but it was absolutely spot-on. Husband ate half of the pie in a few hours. This will be the only recipe I use in the future. Thanks so much! And Happy Thanksgiving to all! :)
YUMM I LOVE PUMPKIN PIE !!
My pie looked and tasted fantastic, my hubby had to try it even before the meal! I usually make a pumpkin cheesecake, since I never really liked plain pumpkin pie, but hubby requested one special for him, and while I did add a little ground cloves, otherwise I followed the recipe exactly, and it turned out beautifully!
This really is a perfect Pumpkin Pie! I like to be able to taste the spices in my pumpkin pie so I 'toast' the spices a bit in a dry frying pan to release the oils. You have to measure a bit more for the spices as some get left behind in the frying pan. For the topping, I add 1/4 teaspoon of pumpkin pie spice to 2 cups of Cool Whip. It is quite nice.
Very good pumpkin pie and easy to make! I also added a 1/2 cup brown sugar and teaspoon of Pumpkin Pie seasoning and vanilla. My husband said it was the best pie ever!
FANTASTIC!..Easy to make. I used Pumkin Pie Spice, as the only seasoning, worked out great. I have made this recipe several times and everyone loves it.
My husband's favorite pie is pumpkin and I thought I'd never be able to compete with his Mom's...until now! what a great find!
This is my favorite pumpkin pie recipe. I love the texture. It works as well with fresh pumpkin puree as with canned pumpkin.
Yummy! I added fresh grated nutmeg and increased the other spices for a bit more kick. I also used a gingersnap crust. Just crush 1 1/2 C of gingersnap cookies and add cinnamon, nutmeg, allspice, 6 T of melted butter and a bit of brown sugar if you like it sweet. Pat this mixture into your pie plate and then the filling. I topped it off with fresh whipped cream and a sprinkle of chopped pecans. Thanks for a great recipe I will use again!
My first pumpkin pie, it was excellent! Would have been better if I had all of the ingredients. Didn't have ginger so I took the advice of other people who rated this and added 1/4 tsp allspice, used 1 1/2 tsp cinnamon, and 3/4 tsp nutmeg. Next time I will try w/o the allspice.
Definitely Better Than Libby's Reccipe I used to use a recipe with evaporated mil and sugar but this one has that beat by far. The textyre is creamier and I feared it wouldn't be sweet enough but it was perfect. I did add extra cinnamon and cut the nutmeg and ginger in 1/2 since we love cinnamon. I also added a drop of vanilla. I filled a Keebler graham crust and 3 mini crusts. They were yummy. My daughter took a mini to school and was the envy of classmates and her teachers. This is the one I will use from now on.
My pie ended up looking store bought! Nobody believed me! I used a sugar pumpkin that I bought at the pumpkin patch instead of canned pumpkin. It was easier to prepare than I thought and the kids loved preparing it. Remove stem, cut the pumpkin in half & discard the seeds and stringy pulp. Brush some oil onto the edges and place face down in a roasting pan. Add 1 cup of water and bake at 350 for 60-90 mins until tender (test with a fork). Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it. Line a sieve or colander with 2 coffee filters and let puree drain for at least 2 hours or overnight. If the recipe calls for a 15oz can of pumpkin, that is equal to 1 3/4 cup of puree. I got a little more than 2 cups of puree out of a normal size sugar pumpkin (not enough for 2 pies).
The best pumpkin pie recipe ever! I tried it for the first time last Thanksgiving and my family and friends could not get enough of it. I followed the recommendation of heating the canned pumpkin, spices and salt in a medium saucepan over low heat to get the "canned" taste off. Also, instead of a pie crust, I used a home made graham cracker crust with roasted chopped pecans... and OH MY! this pie is to die for!! try it, you won't regret it! Happy Holidays!! ;)
This is SOO Goo + so easy to make! I did however made one change, I replace the condensed milk with Nestle La Lechera Dulce De Leche-caramel condensed milk found in the Hispanic section of your grocery. Everyone loved it (: Try this making this easy + tasty pie, you will won't be disappointed?
This recipe is the best. To those who said you need to add sugar,you are probably using evaporated milk. The sugar is in the Borden's so no additional sugar is necessary.
This one is so great! Super easy and no weird ingredients. I've been using this recipe for about 4 years. This year I added about 1.5 tsp of Vanilla as well and it was even more perfect. I used it with a graham cracker crush this year and it was great. Serve cold with whipped cream and pumpkin pie spice.
WOW! The best Pumpkin Pie recipe EVER, hands down! I followed some other reviewer’s suggestions for a more perfect pie: I pre-baked the crust while the oven was pre-heating; I heated up the canned pumpkin, spices and salt in a medium sauce pan over low heat, and also added 1/4 teaspoon ground cloves. After I let that cool a little I added the condensed milk and eggs and whipped 'til smooth. What a great treat. Will make again and again!
This was my first time making pumpkin pie. I was a bit nervous about letting my boyfriend try it--he had had pumpkin pie for the first time the night before and was NOT a fan...anyway, when he took the first bite, his eyes lit up and he gobbled the entire slice and asked for seconds, than thirds! He said it rivaled any dessert he had at Cheesecake Factory =) I omitted the ginger and nutmeg and used McCormick's pumpkin spice as per other reviews. Delishhh!
This really is perfect and couldn't have been easier to make! I was a little worried that I'd screwed it up by using pumpkin that had been frozen; it defrosted kind of grainy and clumpy and I had trouble getting the filling mixture smooth. It evened out in baking though and the texture was great in the final product. I used 2 tsp of pumpkin pie spice instead of the individual spices but added a little extra cinnamon as well. I used Grandma's Secret Pie Crust for the crust, it's my fave pie crust recipe, highly recommend it! Served with homemade whipped cream lightly sweetened with vanilla sugar.
For a little extra flavor add some honey.
a good easy quick STANDARD pumpkin pie - BUT the best EVER that people who don't even LIKE/Can't Stand pumpkin pie like - is from the NY Times Cookbook and has sour cream and whipped egg whites incorporated in the filling - which gives a mousse texture rather than the custard texture - and almost EVERYone loves it - it's more work than this - and worth it - Ina Garten/the Barefoot Contessa has a FABULOUS, The Best Ever pumpkin mousse with grated orange rind, whipped egg whites that is a LOT of ingredients and a LOT of work but it is To Die For - if you have the time -
This is by far the easiest pumpkin pie to prepare and excellent taste! I have made this for years, if you like your pumpkin pie spicier, I add a teaspoon of allspice along with the other spices.
awesome pumpkin pie! i tried the idea someone else suggested about heating up the pumpkin and spices before mixing in the eggs and condensed milk.. thanks!!!! great idea!
This is so easy and absolutely delicious!!! I have made it many times and always receive compliments!! A must try!!
great recipe! i added more spices though, and it also worked really well in mini-cupcake pans.
Great pumpkin pie! I had doubled the spices, as some said they would at least double them.. but the spices were way too overpowering. I would make this again, but follow the recipe exactly. Adding more spices made it way too spicy! Also, I had bought a 9" frozen ready to bake crust.. and the pie crust was just not deep enough to hold all the pumpkin filling. I would recommend buying a deep dish crust for this.
I have made this pie many times now. These pies are devoured by all who try them. I followed the recipe to the letter with the exception of the pumpkin. I used FRESH ROASTED PUMPKIN and pressed the mixture through a sieve before adding it to the pie pan. the roasted pumpkin recipe is here at this site also. It couldn't be easier and is so worth it. Cut a pie pumpkin (small ones) in half. Scoop out the goo. Lay face down on cookie sheet. Cover with foil. Bake for 60 to 90 minutes at 375. cool completely. Cut away any dark brown bits. Pumpkin is done when it can be scooped easily from shells. Puree in blender before adding other ingredients. You will never go back to the can. I also read somewhere that most canned pumpkin is actually 82% butternut squash.
2006: I made this and was thrilled by how easy it was. I made it using 2 tsp of pumpkin pie spice, 1 tsp of cinnamon, and a couple dashes each of allspice and cardamom. My husband's been asking when I'll make more! 2019 update: always find I have too much filling for a standard pie crust and bake the rest as a stand-alone pudding. Perhaps I'll cut back a bit on the recipe in the future.
This was the first pie I've ever made and I'd say it was a sucess considering my boyfriend went back for seconds, then thirds and then fourths! I used fresh japanese pumpkins which are nice and sweet. I cooked them by cutting them up into small chunks without the skin, placed them into a freezer bag and then cooked them in the microwave for 10 minutes. They came out nice and soft so it was really easy puree in the food processor.
Yummy with a capital Y!!!!! This is a wonderful version of pumpkin pie and much easier than the old evaporated milk recipe. I made two pies for t-day and two for Christmas and received rave reviews both times. The only change that I made was to add 2t of pumpkin pie spice in place of the other spices. Very simple that way and just as good. I'm already looking forward to next year's holidays and making this again!
I accidentally used a 20 oz. can of pumpkin, but I would definitely do that again. It turned out so big and fluffy - my family loved it. The pie was SO deep. Also I used a bit more of each of the spices - about double.
This pie was sooooo good, yummy!!!!! I made my own pie crust which was really good from this website. Check it out, perfect pie crust I...
It does NOT get easier than this. Whisk it up, pour it in and bake it. Great, great, great! (And even better the next day, if that's possible!) I used with Best Ever Pie Crust and 2 cups of real pumpkin.
The BEST pumpkin pie recipe ever! My family loves it and I now have to make 3 of them every Thanksgiving just to keep up with the demand! This is a super easy recipe too....Thanks! :o)
This recipe is "tried and true," as my mom would say. Last year I decided to try something different and made a graham cracker-style crust, but with food-processed ginger snaps. BEST PIE EVER!!
I changed the recipe up a little. I made my own pumpkin puree and I added about 1 tsp of vanilla. I also used 2/3 condensed milk and 1/3 low fat milk. I'm going to try to reduce the condensed to make it a little lighter but didn't want to attempt it the first time. Everyone loved my pies - I also made mini pies with this recipe.
This pie was sooooo good, yummy!!!!! I made my own pie crust which was really good from this website. Check it out, perfect pie crust I...
This was perfect!! Didn't change a thing!!! Very easy to make!!! For the crust, I used a 9 inch pie crust recipe that I found on here.
This is easy and fantastic! I doubled the spices and omit the salt. Thank goodness I made 3, we ate 1 as soon as it cooled!
Gotta say... Only made Pumpkin Pie for the others. Dh and I do not USUALLY like it. But, this ONE changed our lives, in the pie world that is! We all loved it! It was the first pie gone after our annual holiday meal. Didn't last an hour! Making it again for this Christmas. Two of them infact! I did buy today pumpkin spice to try this time around( as others suggested). I know it will only add to it. Thank you!
I cooked up a few pie pumpkins last week and was wanting to test a recipe before Thanksgiving so I decided to give this one a try. I used a homemade graham cracker crust and the fresh pumpkin puree and it turned out quite yummy. I didn't want to burn the crust so I only heated to 400 to start and it came out just fine and the filling was set after the additional 35 minutes at 350. The pie was rather heavy on the ginger and I'll probably cut that in about half the next time I make this. Otherwise, a great recipe and I'll definitely make it again.
This pie turned out GREAT! It was very easy to make. I followed the recipe exactly as stated the first time I made it. I thought that there needed to be a little more cinnamon so the second time around I added a pinch more cinnamon and that seemed to do the trick. Great recipe, thanks for sharing!
Delicious! I was so excited to find a recipe that called for condensed instead of evaporated milk because I only had a can of evaporated. I also used a really easy graham cracker crust recipe from this site instead of a pre-made because I had some graham crackers and couldn't go to the store. Delightful!
Very easy to make and so yummy!
The texture of this pie was lovely and it was incredibly easy to make. I don't much care for pumpkin pie so I don't know if this is an especially good one (US-born hubby said it was) but as a "non-pumpkin pie eater", I thought it tasted pretty good and even had a second slice.
This is the easiest, perfect texture, best tasting, pumpkin pie I have ever made. It is now my 'go to' recipe. This recipe has never failed me.
Awesome recipe. I used to never make my own pumpkin pie (just got store bought). No more store bought for me...I am now an offical pumpkin pie snob! =) I did follow suggestions from several reviews, so here are the changes I made: 1) I heated the pumpkin with the spices; 2) I added brown sugar to the heating pumpkin as well (1/4 cup); 3) Added 1 tsp. vanilla to cooled pumpkin; 4) baked for 10 minutes less than directed, turned off heat and let sit in oven for about 20 minutes (top never cracked...looked picture perfect!). Thanks!
This recipe turned out PERFECT!!! I went through and took bits of advice from many reviewers.I used real pumpkin that had been purred. I didn't have pumpkin pie spice so I used 2tsp of all-spice and 2 tsp of cinnamon. I also added some vanilla (I never measure out vanilla). I used a ready made graham crust which was the perfect thickness and complimented the pie perfectly. I took others advice on cooking times and baked for 15 mins at 425F and then 35 mins at 350F then I left it in the oven after turning it off for 5 mins. This pie was better than any store bought pie, probably better than any pie, I have EVER tasted! I LOVED this pie and will definitly make it again...soon!
My family loves this recipe! It was so easy that the kids even got to help make the pies. We don't like the taste of ginger so we left it out! Still was awesome.
this is the best pumpkin pie ever. it was easy to make and my kids love it. i ended up having to make two this weekend. i cut the salt to 1/4 teaspoon, baked the crust about 6 minutes so it wasnt soggy, and added a dash of pumpkin pie spice to the mix. i will be making this again at thanksgiving.
Yummy. Enjoyed by all. Will use again. Allowing pie to cool in oven prevented cracking & pie looked nicer! Thx!
I am not really a pumpkin pie eater, but my mother is. I made this for her for Thanksgiving and she loved it.
I have always treasured this version of Pumpkin pie. To aid in the doneness of crust...use a glass pie pan. I never have leftovers!
I added 1/2c br. sugar and 1t vanilla. I HATE PUMPKIN PIE but I actually ate and enjoyed this one! That says a tremendous amount! This is my pumpkin pie recipe from now on! Thank you so much for sharing a recipe that I can actually enjoy with the rest of pumpkin pie fiendish family!
This recipe is really nice, I used real pumpkin not canned (not found here in UK) Even hubby who does not like pumpkin did eat this (brits do not appreciate pumpkin pie)
This will now be the only pumpkin pie recipe I will use. The filling was a lot thicker than some of the other recipes I've tried, which made it much easier to get it in the oven without making a mess. And it tasted great too.
Best Pumpkin Pie EVER! Made this with Fresh pumpkin instead of canned. Baked a sliced pumpkin at 425 for about an hour till fork tender then puree'd till smooth. Used 2 cups of it. Also used a homemade crust. mmm
Fool proof recipe. You can't screw this one up! This has been the same recipe used in our family since I was a kid. We change up the spice mixture to our liking. Delish! Don't forget the whipped cream!
Awesome pumpkin pie - I used fresh pumpkin, but followed the recipe exactly from there. I've always made the recipes that called for evaporated milk, but figured I would give this a try - it was so much better. It looked, held together, and tasted GREAT, way better than my usual recipes (from the evaporated milk cans). I HIGHLY recommend giving this a shot!