I was told I must keep this recipe to use again and again! I used 14 oz of condensed milk, but otherwise followed the recipe as written.
This is a really nice change up for the traditional pumpkin pie, creamy and great spices. It was a hit at our Thanksgiving!
This recipe makes a lovely pumpkin pie. it was rich, creamy and delish. My dh has eaten most of the pie himself, he said I made it for him, so he was gonna enjoy it all. It was really quick and easy to throw together. I grind my own spices for a more intense flavor. Thank you so much for sharing your recipe. I can't wait to make this for my pumpkin pie loving nephews, between them and my dh I will have to double the recipe. :)
DS son loves pumpkin pie and this was a hit with him. Made as written. Will definitely make again. Made for PARTY 09
This pie is perfect! What else can I say? It turned out beautifully.
I made this recipe and baked it in a glass pie plate without the crust. The crust is the most fattening part of any pie. The custard cuts in neat wedges just like a pie with a crust. I also used all 14 ounces of condensed milk in the can. After all, what was I going to do with the other 3 ounces. I was afraid I'd be dipping my spoon.... Great recipe.
My hubby is picky about the balance of spices in his pumpkin pie and loved this one. Nice firm but creamy texture made it easy to pull out a perfect slice. Made for the Aus/NZ swap for October 09.
Delicious! One of the dessert offerings on our dessert table for our Canadian Thanks giving. Not much I can add to what has been said about this great tasting pumpkin pie.Made as posted. Very much like my recipe but as I thought - the sweetened condensed milk puts this over the top. Thank you Leslie - love that pie.
MMMMMmmmmm! This is a fabulous pumpkin pie recipe! It set up perfectly and the cooking method and times were perfect. The texture of this pie is by far the most pleasing I have ever had in a homemade pumpkin pie. I think it's the absence of a second egg and the brown sugar (or, more accurately, the molasses IN the brown sugar) that improves the texture and taste. I did do a couple of alterations: I used a 14 oz can of SC milk (well, most of it came out) and omitted the extra sugar, I did use about 1 t. of molasses to compensate, however; and I used about 1 T. of pumpkin pie spice in place of the other spices. I really like spicy pumpkin pie, but I think a T. was overkill. Still delicious though. Thanks SO much for this easy and unique recipe. It has totally replaced all of my other pumpkin pie recipes!
This turned out good! Easy to make and the baking time was perfect. Thanks ~Leslie~