Sara's Pumpkin Pie
My mom makes THE VERY BEST PUMPKIN PIE. Here is her recipe. Enjoy with sweetened fresh whipped cream.
My mom makes THE VERY BEST PUMPKIN PIE. Here is her recipe. Enjoy with sweetened fresh whipped cream.
I made this pie for Thanksgiving a few years ago, ever since I have been told that I will be making pumpkin pie for Thankgiving and Christmas dinners. This is one of the best punkpkin pie receipes out there.
Read MoreThe pie just wasn't that interesting. Pretty bland with a strong clove flavor. Definitely would use only about 1/8 tsp of cloves if I were to make again, but I think I will try another recipe next time.
Read MoreI made this pie for Thanksgiving a few years ago, ever since I have been told that I will be making pumpkin pie for Thankgiving and Christmas dinners. This is one of the best punkpkin pie receipes out there.
I tried several pumpkin pie recipes from this website, and this was everyone's favorite, no contest. My hubby is in love with me all over again. :-)
The pie just wasn't that interesting. Pretty bland with a strong clove flavor. Definitely would use only about 1/8 tsp of cloves if I were to make again, but I think I will try another recipe next time.
I made this pumpkin pie for Thanksgiving, and everybody agreed that it was the best pumpkin pie they ever had!! thanks so much for sharing this wonderful recipe. A++++++
Finally, I have it memorized! I am welcomed at thanksgiving's nationwide :D Delicious and not overly sweet, although in certain circles, I will use a bit less sugar, and it still gets raved about. To make pumpkin puree from a sugar pumpkin, halve it, butter it and cook at 350 for an hour, until its super soft. I find you can usually just mush it up, instead of actually putting it in the blender. YUM
My two sons and I made this dessert together tonight. Because I'm low on white sugar, we used half white and half brown sugars. We made no other changes. This pie took almost double what the instructions stated to bake! Our pie was REALLY full, which I'm sure was part of it, it was a very good tasting pumpkin pie. I think the spices could have been increased. A nice pumpkin pie--very easy. Just be aware that if you make this yourself, this might take longer than you think to bake. EDITED: The filling for this pie is so light and fluffy. One of the best I've had.
the taste was good but i had to keep it in the oven an extra 20 minutes and still came out a little too moist.
Great recipe for basic pumpkin pie. I did need to bake for extra 8 minutes. For those with runny centers, let the pie cool completely-I can understand this as mine took several hours to set up. Very soft & creamy texture, great spice. Thanks!!
This was very tastee but it needed at least another 15 minutes cooking time.
This is a very good pumpkin pie recipe. I do not care for cloves so I eliminated the cloves and allspice and increased the cinnamon to 2 tsps.
This is so easy and i used fresh pumpkin bake the pumpkin first it calls for salt but did not have a amount of salt to used
Its a good pie. Easy to make. I in no way felt that it was too spicy in any way. In fact it could be more for me and my family. Followed recipe exactly and no chamges needed for a good pumpkin pie.
I used all brown sugar. I removed allspice as I don't care for that spice. I also cut ginger and cloves to 1/4 teaspoon each. I like the pumpkin flavor to shine. Cloves has sharpness to it. It can take away from the pumpkins delicate flavor.
Fabulous recipe, so easy with same measurement for all spices. Got amazing comments on it when served. People who did not expect to like it that much were bowled over and asked for the recipe. I used fresh pumpkin (after scraping insides & microwaving in 2 inches of water in covered casserole for 30 minutes, then scraping the cooked pumpkin off the skin & blending to create a puree - then put in coffee filter to drain off the liquid)so I don't know if that made a difference or not but it sure was worth the effort! Will make again, and again, and again!
It turned out a little soggy, therefore not having a lot of flavor. I doubled the reciped, and had enough filling for 3 whole pies.
Yum yum yum! Tasty pumpkin pie filling...needed to be cooked a bit longer, but other than that, great! I didbn't have any ground ginger, so I skipped it out and it turned out just fine without it. Thanks for the recipe!
This will be my pumpkin pie recipe for life. Instead of the separate spices I just used 2 tsps pumpkin pie spice. Everyone agreed this was the best pumpkin pie to date. Thanks Marlene!
I have searched for an outstanding pumpkin pie recipe,and I have found it. AAAAAAAAAAAAAAAAA+++++++++++++++
I LOVE pumpkin pie and I love this recipe because it is so quick to put together. I only use 3/4 c. sugar, 1/2 of brown and the rest white. I put in two rounded teaspoons of pumpkin pie spice, and 1/2 tsp of cinnamon, instead of all the individual spices, (didn't have allspice anyway), and used whole milk. Needs to bake for 60 min. after turning down to 350 degrees. Yummy!
Our favorite pumpkin pie recipe. Love the heavy spices and great texture.
This is the best pumpkin pie I have made. Awesome recipe with the right mix of spices and pumpkin.
Very easy pie to make. It was my first attempt to make a pumpkin pie. I cut a fresh pumpkin in half, took out the seeds and put it in the oven flat side down in 350 degrees until it was soft. I used pumkin spice since it had all the spices needed and I used 2 teaspoons of it. The pie turned out delicious, but for my taste a little bit too sweet.
Used this recipe to make my first pumpkin pie. It needed 10-15 mins extra oven time. The taste is spot-on. Turned out perfect with the extra oven time. Will make again.
This recipe was very tasty. Exactly what I expected! After reading some reviews I was afraid of the pie being a bit soggy, so I baked it on the higher temperature for an extra 5 minutes. Everyone at work loved it..great pie!
There is not a thing wrong with this pie! It's perfect! I've been making it for the holidays for years now. Everyone loves it, except my mother in law, because everyone raved it was the best they have ever had ;)- Didn't mean to hurt her feelings by making better pie than her.
this is so close to my old recipe, I use br sugar and 2 1/2c fresh shredded pumpkin. Everyone loves it, delicious pie. Recipe makes 2 deep dish pies
This was quite good. I used a home made pie crust and it was pretty tasty. Will make it with a touch more cinnamon & nutmeg next time though as I felt those flavors were lacking a little.
Great pie! This is not a normal, boring pumpkin pie! The spices really stand out and even people who don't really like pie will enjoy this! No need to change anything (I baked it maybe 4 minutes longer than stated, but your oven may vary)
I'm from NZ where 'pie' means 'meat', so this was my first ever pumpkin pie, very tasty and easy to make!
Great pumpkin pie! I followed the recipe exactly and we all loved it.
Oh so good! Best pumpkin pie I have ever made. Used cream instead of evoparated milk.
Very good! Lots of compliments. I used a 12oz can of evap. milk and a reg. size can of pumpkin. turned out great. I did bake it longer like some of the other reviews suggested.
This tastes exactly like my Mom's Pumpkin Pie! It's fairly simple and I usually always have the ingredients on hand so if I get in the mood for some Pumpkin Pie I just toss all the ingredients in the blender and voila! An hour later, I have a delicious pie! This is definitely the Pumpkin Pie Recipe to beat! Thanks Marlene!
One of my favorite pies is pumpkin. I made two pies for church fellowship yesterday and among one of the comments was "that my pumpkin pie was outstanding!" Can't get any better than that. Great recipe!
This recipe was fantastic! I'd been searching forever for a great pumpkin pie recipe & this is definitely it. Will be making this for holiday dinners again & again.
This is the best pumpkin pie recipe I have ever made or eaten. Just another thing to be thankful for this year. Thanks for sharing this recipe. I know that my company will love it too.
This turned out wonderful !!!! Best pumpkin pie ever. I didn't change anything and it is perfect.
I ended up with WAY more than enough of the liquid... I doubled it to make two and ended up just making three... with some left over! I kept re reading the recipe, but I definitely did it right and had boatloads of extra. But it was delicious! Next time I might add a smidge more cinnamon and nutmeg, maybe less cloves. Easy peasy.
This was a delicious pie. I recommend using a little less milk. All in all, the pie was delicious.
The best Pumpkin pie I have made yet. Everyone came back for a 2nd piece. I only had to cook it 10 minutes longer.
Everyone who has tried this pie agrees that it is the most delicious they have ever had. I make this without the allspice or cloves (I don't have any!) and with a teaspoon of pumpkin spice. My favorite dessert!
My kid's made this several times. we did have to cook it a little linger but it was a perfect recipe. Thank you.
The best pumpkin pie ever! I can no longer eat pumpkin pie of a different recipe. All I think about is how I wish I was having this one I found on allrecipes.com instead :)
Did a comparison of the old family recipie to this, it almost came out better. It's a little watery
I doubled the spices and used brown sugar instead of white. It was fantastic! It looked a little liquid-y when it came out of the oven but, after giving it a few minutes to set, it was perfect. Not a single crack, and it set all the way through. Delicious!
This is a great, classic pumpkin pie recipe. Although you can use canned pumpkin it tastes best with fresh pumpkin (I prefer to half/seed/foil wrap/then bake my pie pumpkin at 350 for an hour then scoop into a bowl and mash it. If you like your pie a little sweeter you can add about 1/4 C. more sugar to it, but otherwise you can't go wrong with this recipe at all!
Simple, fabulous. I was generous on the spices and used fresh grated ginger. This pie smelled divine while baking and tasted just as good topped with some real fresh whipped cream.
Excellent recipe. I love the texture of this pie. I did make a couple of changes just because I prefer brown sugar and more cinnamon. Thanks for the recipe
This is wasmy first attempt at pumpkin pie from scratchl, and it turned out PERFECT!!! The only thing I did different was the spices, I only had cinnamon, nutmeg, and pumpkin pie spice. Also, doing the ingredients in steps does make a difference in taste being more even- mix the spices, add in the pumpkin, slowly add milk, add beaten eggs. Also, I used fresh pumpkin not canned.I would probably never use canned again if it wasn't so cheap! Thanks for a keeper! HUBBY APPROVED
I have yet to taste the finished product, however, I did taste the batter prior to adding it to the pie shell. If using homemade puree, make sure you are draining it through cheese cloth or a coffee filter for at least 2 hours prior to using. I am delivering this to a friend. It turned out perfectly. I used the exact recipe and actually cooked it 10 minutes less than was called for. Remember altitude and ovens vary the cooking times. Gas ovens cooks quicker than electric ones, as a rule. Thanks for the recipe!
Good pumpkin pie recipe. A bit sweet. I would probably use 3/4 c. of sugar next time. This is similar to the recipe on the pumpkin puree can.
This was delicious! I did make a couple of changes. I decreased the sugar to 3/4 cup and used 2 tsp of pumpkin pie spice instead of adding all the spices separately. Very easy to make!
not the best pumpkin pie I have made and not the worst. I wont make this again but did enjoy my slice.
Yep. It's the best. Honestly, I have never enjoyed pumpkin pie so much as I did this. And, I used my own pumpkin, not canned, and it came out perfect. Not watery in the least. XOXO Joce
I made this pumpkin pie from real pumpkins. To make the pumkin puree I used a 7 lb pumpkin. Cut pumpkin in half, scoop out all of the seeds. Cut pumpkin into a few sections so it fits easier into a pot (or several in my case). Boil until the pumpkin is very tender. Let pumpkin cool a bit so it can be handled easily. If cooked well enough the pumpkin should scoop easily from the skin. After you seperate from the skins, you need to drain the water from the mashed pumpkin. I found that "boiling" the mashed pumpkin eliminates the water and makes the pumpkin more tender. After you eliminate excess water and the pumpkin is cool, you can add in the rest of your ingredients. I followed this recipe exactly and the pie turned out great! It tasted just like a traditional pumpkin pie, which for me is the Libby kind! I recieved many compliments! I will use this recipe again!
My first time making pumpkin pie for halloween and it was a hit. Cooked an extra 20 mins as other people have directed, and it came out perfect. Best pumpkin pie i ever had.
Very good and very tasty! It's totally different to the way we make pumpkin pies in Greece, but I think it is worth try it! I baked it for a dinner party, but when I tasted it I was sorry I had brought it along! I should had keep it all for myself!!!!
absolutely wonderful. balanced spices makes for a great pie-- not bland and not too sweet!
This is my favorite pumpkin pie recipe so far! Works every time! And my family loves it!
Just made this and even my son-in-law's mother liked it, along with my grandchildren. I did not change a thing!
Best pumpkin pie recipe...EVER! :) Made it on Thanksgiving, and everyone was surprised by its deliciousness! I will make this again, on every holiday possible.
Loved this recipe! We made ours after carving our pumpkins for halloween. Very flavourful, though we did add a bit more of the spices than was asked for. Thank you!
The recipe makes 3 whole pies when doubled. I doubled the recipe, but only put 3 cups of evaporated milk in it and it came out just right for moisture content, it took 7 minutes longer on the top/middle rack and 20 minutes longer on the middle/bottom rack than directed. I used the full amount of cloves, but next time I think I will split that amount in half or just leave it out. The pies come out very well set after cooling about 10 minutes.
this was my first pumpkin pie! i think it came out pretty good! I did make a shortbread crust and omitted the cloves.Very tasty my daughter will be very happy when she arives home from school PUMPKIN PIE is her FAVORITE!!! Thank you for the recipe!!
I have used this recipe for a few years and everyone always loves it.
Great filling recipe, a little light on the nutmeg. Pie crust should always be homemade thats what really makes the pie perfect.
I noticed that if you plan on making a lot of pumpkin pies it is just easier to buy the pumpkin pie spice which combines the cinnamon, nutmeg, ginger, allspice, and cloves. Just add the amount for each spice to get the amount of pumpkin pie spice that you need (2 1/2 tsp) and it turns out just perfect without having to measure out and find all of these different spices.
So easy and delicious! I've never made a pumpkin pie before but will make this from now on. I did cut down the ginger just a tad, and added a bit more allspice and a sprinkle of Pumpkin Pie Spice since I didn't have the ground cloves. DH and I polished off half of it before it even got into the fridge!
really enjoyed this - even though I messed up and forgot to add the sugar :( until it had been in the oven 11 minutes - took it out and stir in the sugar and it tasted fine - very smooth and creamy. I did fine that it was baked 12 minutes under the recommended time and was very firm. I will definitely make again.
Absolutely the BEST pumpkin pie. Hands down...when it's COLD. It's good warm, but amazing cold! My new "go to" recipe for pie!
This was so good and so easy to make! I did not have ginger, nutmeg or allspice so I just used 3 teaspoons of "Pumpkin Pie Spice" and 2 teaspoons of cinnamon! I just made it last week but I am craving it again!
Delicious recipe! Unfortunately, I had to bake it for at least an extra 30 minutes, but it turned out perfectly and everyone raved!
I make this recipe every year with a fresh pie pumpkin that I buy at Trader Joe's, and I bake it in the Pecan Nut Crust recipe on this website. I start by cooking the pumpkin, and then I put it and all the other ingredients in a blender for easy mashing and mixing. I use just a sprinkling of cloves, otherwise I agree with other reviews that it's too clovey. One year I forgot to put the sugar in the blender, but all the older people who dislike sweet sweets still really enjoyed the pie. I love to serve it with fresh whipped cream that has a bit of confectioner's sugar folded into it after whipping.
I found it WAY WAY too sweet. I would suggest using 3/4 cup sugar instead of a cup of sugar. I dont think it even needs any whipped topping since the pie itself was overly sweet.
Yummy! This smelt absolutely wonderful cooking. Unfortunately we were too stuffed to eat this for dessert yesterday, but it made a fantastic breakfast with coffee, and great elevensies snacks and I'm looking forward to another piece before bed!
Made extra for community Thanksgiving dinner, smooth creamy right amount of spices,
One of my hubby's favorite pies. I chose to bake a pumpkin instead of using canned. We taste tested the pumpkin with the sugar and spices before I added eggs and milk and agreed that it needed more spice. I added more cinnamon and nutmeg (Hubby loves nutmeg.) Having tasted the finished pie I think that I'll cut down on some of the sugar next time, because it tasted really sweet. I used foil to cover my crust and it turned out great. Thanks.
I was unhappy with my last pumpkin pie & was looking for a new recipe. Made this for Christmas dinner & it was the best tasting pumpkin pie I've ever tasted! This is now going to be my standard recipe. No need to look further for a delicious recipe!
It was my first time making Pumpkin Pie. Success !!! Great recipe, I used my own fresh pumpkin pure, everyone loved it. Cant wait to make it agan !
I cooked the pumpkin from a baking pumpkin, then used this recipe. It was delicious!
This is really, really good. Downgraded 1 star because I can't call it the "best", but since I can't find my favorite recipe this one will replace it. Note: it made too much filling for 1 deep dish crust so I made 2 pies, not quite full. Next time I'll probably use 2 regular rather than deep dish.
Pumpkin pie is my favorite of all pies and this recipe is a keeper. I find , like other reviewers, that the baking time has to be increased. I can't say by how much because it seems to vary. Most times I add an additional 30 minutes and let it sit in the oven with the door cracked for a bit longer before cooling.
It is the beat p.p ever me and my family tried it delicious!
Made exactly as stated. Turned out perfect. This is a somewhat spicy (not bland and watery like some other recipes)pie with a nice, rich color. Everybody loved it. Day after Thanksgiving several of them wanted to know if there was "any of that pumpkin pie left".
Really yummy! Nice, simple pumpkin pie! I've had fancier, but for a basic pie - this is top notch, has a lovely taste. I will try again with a different crust, fancy it up a bit :)
Made this with real pumpkin boiled and pureed at home. Made them into cupcake sized pumpkin pies for individual servings and loved them! Baked at 425 for 15 minutes then at 350 for 20 minutes. The only minus was that it came out very pale in color so I wonder if more puree would give it a more orange look. Taste was addictive, all spice with the other spices was a great replacement for pre made pumpkin spice.
I used sweetened condensed milk instead of evaporated milk and got rave reviews.
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