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The best recipe ever . . . have used it forever. My mom gave me one TIP that makes it even better! USE LAST YEAR'S CANNED PUMPKIN. For some reason, the aged flavor of year-old pumpkin is the secret to an amazing pie. If anyone has made a pie from fresh pumpkin, they already know it's not as good as canned. So aged canned turns out even better. So, stock up on canned pumpkin now for next year's pies! Yumm.
This has definitely been my staple pumpkin pie recipe; I love it! The spices aren't overpowering, it's got a really nice balance of flavours: a bit creamy yet light and still full of flavour. I've made it with a no-roll pie crust (51537) and it works wonderfully. Everyone loves this pie.. it never lasts long in this house! Thanks!
love this, especially with a graham cracker crust!
This pie was really good! Everyone at our Thanksgiving loved it!! Thanks!
Yup, it was yumminess.
This pie was fantastic! Everyone who has tasted this pie really liked it. I used a pre-made graham cracker crust and pumpkin pie spice because I was short on time. It was still great! Will be making this again soon. Thank you!
1st Pumpkin Pie ever made & thanks to you it was perfect! Super easy to make and very yummy! I did add some vanilla & i actually didn't add cloves... It still came out great. =)
I think there's a reason the recipe on the back of the can hasn't changed after all these years. :) Although, one tip an older lady gave me a while back was this: use brown sugar instead of granulated in your pumpkin pies. It gives a certain depth and richness that white sugar can't. No matter how this is made, it always turns out wonderfully!
My first attempt at a pie, and it was really good! I made my own crust, and used fresh pumpkin. I also didn't have evaporated milk, so I substituted milk which I thickened a little on the stovetop. It turned out a little too gooey, but the fridge took care of that. I also cut down the sugar. Served it with cream cheese. Rave results, and I can't wait to try again with the PROPER milk.