What a delicious pie! I roasted the pumpkin as stated, but just scooped it out with a spoon (easier that way). The prep was a little involved, but WAY worth it! The texture of this pie is a little softer than the pumpkin pie I am used to, it's lighter, almost like a torte. I served it with fresh sweetened whipped cream. YUM! The spice amounts are absolutely perfect! I wouldn't change a thing! I will be making this for the holidays this year-Thanks for a great recipe, Steve!
$25 Pumpkin Pie? I'll give you $30! What a perfectly delicious ending to our Thanksgiving dinner! Thanks for this recipe, Steve!
Steve - This was a terrific pie! Not too sweet, not too spicy and the taste of pumpkin still came through. Whipped cream - Cool Whip - is there a difference?? Thanks for convincing me to make this one! It is a winner!
Incredible!! I have made several different pumpkin pies in this past year, and this one leaves them all in the dust. This was absolutely delicious!! Next time I will start with fresh pumpkin and I can't wait to taste the results! I made this with the perfect Classic Pie Crust #26205 -- what a winning combination! Thank you so very much Steve for this scrumptious pumpkin pie recipe. Dianne
Nothing short of AMAZING! Was afraid to try a new recipe for Thanksgiving. So I made both this, and the standby Libby's recipe. This one blew the old one out of the park! I cant really say what it was that made it better. It was just over the top better. Creamier I think, and just had more of a depth of flavor. I think the brown sugar did it? Whatever it was, it was awesome! Only problem I had was the crust sticking. But that was cause I used a glass pie tin, and didnt grease it first. I also liked that it made more than can fit in a normal 9 inch pie pan. So it was perfect for my deep dish pie pan. Made a nice thick pie. I will never make any other pumpkin pie!
The crust was nice and crispy. The filling is more custard like than regular pumpkin pie but very tasty. I little more work but worth trying!
This pie was absolutely incredible! I made it for five Australian people who had never eaten pumpkin pie before and were a little hesitant. Needless to say, we were all completely won over! They're definitely worth $25.
This was a very good pie, not too sweet, not too spicy. But to be completely honest it didn't taste a whole lot different from our less involved pumpkin pies. Still very good though, a bit softer than the norm.
The texture was perfect. Deliciously creamy! My family thought the pie had a little too much ginger, so we will probably play with the spices a little bit. Thank you for the recipe!
The amount of effort put into the crust portion of the recipe was not really worth it but the filling was very good. I made it as written except for the omission of cloves as I just don't care for them. The cook time for me was way off as it took mine almost an hour to bake before the filling baked enough that the center was only a little jiggly. I used a deep dish Pampered Chef stone pie plate so that might have affected the bake time.