By ~Leslie~ on October 12, 2004
Photo by Lavender Lynn
Photo by Lavender Lynn
"This is a very easy recipe for pumpkin pie that was voted the BEST by our Thanksgiving Pumpkin Pie connoisseurs! It is tried and true, and a favourite in our family."
Serving Size: 1 (1001 g)
Servings Per Recipe: 1
"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~"
"This turned out well using fresh pumpkin puree. I had to cook mine an extra 10 minutes, but otherwise, the directions were right on. Thank you for posting."
"This was a great and easy pie! It looked perfect, set perfectly and tasted like classic pumpkin pie. I did not have brown sugar (3TB), so used 2 TB sugar with a tiny bit of molasses."
"This was really an incredible pumpkin pie. We used homemade pumpkin puree and it was already in 2 cup measures so I added an entire can of sweetened condensed milk (14 oz.) and added 1 extra egg yolk to make sure it set properly. Because of the extra pumpkin and milk, the pie took about 15 minutes longer to bake. Very, Very good and this is now going to be our regular pumpkin pie recipe. Thank you!"
"Very good! Used this tonight for mini pumpkin pies. I'll have to try it again as one regular pie as it did dry out seemingly fast in the mini shells, however that's my change so it doesn't count! Perfect blend of spices and sweetness though!"
"This was the best pumpkin pie I have ever tasted. So creamy and sweet! The only change I made was to omit the cloves because I was all out. IT still come out fantastic! Highly recommend trying. This is the only pumpkin pie I will make from now on. Thanks so much for posting this leslie!"
"I tried this recipe because I had a bunch of canned pumpkin but no evaporated milk. The texture of this pie is super and it tastes great. My can of sweetened condensed milk was 14 oz, so I used a little over 3/4 of the can. I used Recipe #28943 for the crust. Time and temp were spot on in my oven. The only thing I would change would be to use a little less ginger and add more cloves...my personal preference. Thanks for posting...I will be making this again!"
"Oops, I made this pie for Easter. Wrong holiday, but who cares? This pie tastes good anytime. I made it for my picky son who likes it alot. Thank you for ending my quest for the perfect pumpkin pie recipe."
"Turned out perfect! Thanks Leslie...for posting!"
"Fabulous!!! It turned out perfectly. Great blend of spices, without being overpowering. The consistency was perfect for slicing. Excellent and easy!"