Made this Sunday as a test run for Thanksgiving. I used fresh, roasted, pureed pumpkin instead of canned, but otherwise followed the recipe. Way too much spice, and I like spices. When I make this for Thursday I will cut the cinnamon by about half a teaspoon and the ginger by a quarter -- both are overpowering in the quantities used here. That said, the cooking times were almost exact for my oven. Overall, the right combo of spices, but just too much.
When I first saw this recipe, I thought: Thanksgiving! I've been looking for a really good Thanksgiving dessert that the family would love. After making it for the first time to test it out (for lunch guests), everybody kept going back for seconds and thirds and absolutely loved it! It was gone really fast and I wouldn't stop receiving compliments. Will definitely be using it for Thanksgiving! :)
By far the best pumpkin pie I have ever had! This pumpkin pie is so creamy and has the perfect amount of spices. I made my own crust and whipped cream, which made my husband even more thrilled about seeing this pie on the counter! Love, love, love it! Thank you for sharing!
Made this for a dinner party last night. I was disappointed. This recipe was WAY to sweet - to the point where sugar was the only taste. I try to eat low carb mostly, so avoid a lot of sugar in my diet. For other like me, please be warned this recipe should be for sweet tooths only.
I decided to try out this recipe, because I love this food bloggers very very much. And I hope you read this because I really mean it you gave me the most killer lasagna recipe, and all my friends and family love it make me make it whenever we have get togethers. So I was super excited when I saw this recipe because I was trying to find one for pumpkin pie and it just so happens that yours popped up. My pies baking right now, I've never made a pie before animation complete dummy when it comes to pie crust. A little help and tips would have gone a long way lol My crust is currently burning lol....:*(
I made this pie tonight and it was delicious! There was enough pie filling for one deep dish pie crust. Otherwise, I think there is enough filling to make two regular 9 inch pies. Either way, super yummy!
Amazing recipe!! Everyone thinks its a hit! We make it every thanksgiving. I always end up with too much to fill the 9 inch pie plate. So I just make a graham cracker crust and put it in the large muffin tins and make mini pumpkin pies for freezing! So good!!
I made this with fresh pumpkin not canned. I cooked the pumpkin in the oven at 375 degrees for an hour and then clean the seeds and pulp. When it cooled, I put the pumpkin through a ricer. After adding all the ingredients to this recipe, the filling seemed a little watery, so I added two tablespoons of melted butter and two of flour and it turned out the perfect consistency. I will certainly file this one in my recipe folder.
This is a delicious pumpkin pie! I added extra cinnamon to taste. My daughter and I loved it!
Had this yesterday for Thanksgiving and it is by far, the best pumpkin pie I've ever eaten. Going to make it myself this weekend for Thanksgiving part 2!