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This is awesome! I doubled the recipe and made 8 miniature pies (individual servings) and 8 custard cup servings. Everyone really enjoyed it. I'll definitely make it again. Great recipe!!
Love this recipe! I thought I had rated it, but couldn't find the review. This is so easy and so good. For those that are "put off" by the thought of eggnog, it simply adds a creamy rich texture to a traditional pumpkin pie. 2 great holiday ingredients together. This is definitely a keeper!
I gave this recipe 5 stars. I made this pie for Christmas. My family really enjoyed this pie. I will so make this pie again for sure! Thanks for posting a great recipe! Christine
I used pumpkin pie spice instead of the four individual spices. This was way better than regular pumpkin pie (which I love)! Served with fresh whipped cream.
Made this for the family for Thanksgiving. Everyone loved it! Nice twist on an old classic.
This was by far the best pumpkin pie, hands down! I'm a pumpkin eating freak and this was fantastic! Others enjoyed it just as much as I did. I will be making this over and over again.. Thank you for the recipe. Oh! No problems with too much filling. Made a perfect 9 inch pie!
This is like a lighter, creamier version of the Libby's pumpkin pie. Received rave reviews from my friends who tried it. I will definitely be making it again! I second the reviews that state it made a little too much batter..next time I will probably use a deep dish pie shell to compensate. Thanks for the recipe!
I have made this pie many times now and its fabulous. I really don't care for pumpkin pie and I hate eggnog but for some reason it's perfect together. The balance of flavors is great. I can eat more than one piece of it so that's a huge compliment. I actually have one in the oven right now for my husband who requested it. Thanks for posting.
WOW! I'm SO glad I found this recipe. I'm TERRIBLE at crust making, so hubby was responsible for that and I made the pie. It turned out fantastic. Made it for Thanksgiving and it got RAVE reviews! I will definitely be making this again!
HUGE SIDE NOTE...I used a DEEP dish pie plate and a homemade piecrust and used ALL of the pumpkin 'batter'. It fit perfectly into the pie plate-right to within a 1/2" of the rim. After the suggested 50 minutes was up I checked it with the knife as instructed. It came out NO WHERE NEAR clean. I thought I forgot to turn on my oven! I had to bake this pie for an ADDITIONAL 50 minutes! It just would NOT set and I was panicking! I should have read the other reviews where the cooks mentioned using leftover batter for a tartlet or a ramekin dessert. Here's the GOOD news...the pie tasted pretty freakin' good! Even my homemade crust stood up to my...um, error? I have never heard of a pie taking 2 hours to bake (considering the 15 minutes of 'pre-baking'). I will try this one again but I will use 2 regular pie pans.