By ratherbeswimmin' on May 18, 2002
Photo by Delicious as it Looks
Photo by Delicious as it Looks
"Southern Living. Always served for Thanksgiving dinner."
Serving Size: 1 (240 g)
Servings Per Recipe: 6
"We are having Thanksgiving at my house this year. It will be my first so I wanted to practice making pumpkin pie before the big day. This recipe tasted better than any pumpkin pie I have ever eaten. The filling was very creamy and perfectly spiced. I am thrilled at how it turned out and can't wait to impress my family with it. Thanks Nurse Di."
"This is a great pumpkin pie according to my hubby. Since Thanksgiving is next week I needed to try this recipe out first and today was the day. When DH took his first bite I heard a big sigh! When I asked him how it tasted he just smiled and said..."like more"! I followed your recipe exactly and the only difference was having to remove it from the oven about 10 minutes sooner than called for. Certainly not a problem with the recipe, but the difference in appliances. Thanks for another great Zaar recipe Nurse Di. This is going in the 'keeper' file. I also like the fact that I can use fat-free sweetened condensed milk in it to lower the calories somewhat and the texture and creaminess of the pie is not affected at all."
"A very rich creamy textured pie. I liked it a lot and will be using it again. A tip: I was able to get two 9" pies out of this recipe by one and a halfing it. In doing so I was able to use up most of my can of pumkin and all of my can of condensed milk without having the rest of it lurking in my fridge waiting for another recipe to be used in. I had to open 2 cans of eagle brand milk to get enough and I ended up just under 1/4 c. shy but it didn't affect the recipe at all, it was still really sweet."
"This recipe was easy to follow and make! It turned out very good, and the consistency was perfect. The spices were just right. If there were more spices it may have been a little much...but there was the perfect blend! Thank you!!!"
"Wow! What a great recipe. I even impressed my mother in-law! She said she would always take me up on the offer for pie any time. Thanks for sharing! This is going into my hand written favorite recipe book. This really could be the BEST EVER...really!"
"Made this for the 1st time for Thanksgiving, and New Years 2010. Received RAVE reviews. I did, however, reduce the amount of sugar to 1/2 C packed brown sugar and omitted the tsp. of regular sugar. The condensed milk is sweet enough. This will be a "staple" pie every year from now on."
"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!"
"This recipe was fantastic!!! My boys dont care for pumpkin pie but loved this one! It really surprised me how great it was."
"My first time making a pumpkin pie - success! I cooked and pureed my pumpkin (Australia doesn't have tinned pumpkin) and used the Delicate Shortcrust Pastry recipe for my base, which I blind baked. Nice flavour without being overpowering, delicious served with a dollop of plain whipped cream. Looking forward to trying a piece (or two) tomorrow."
"Ok so I must preface this by saying that I'm not a huge fan of pumpkin pie. Generally, if chocolate's not involved, I'm not a fan of dessert period. Having said that, I made this for Thanksgiving, and family and friends - some of whom are also not huge fans of pumpkin pie - raved. One even called it the best she had ever eaten!! So, I was mandated to make this for Christmas as well!! Everyone who ate this actually liked the level of spice, as did I. Made it interesting, different. Not too strong. Add a lil fresh whipped cream, and voila! Perfection!!"
"It really is the best pumpkin pie ever. The spice blend is perfect. Its not overpowering but isn't bland. It's super easy to put together. I first time cook could easily do it. Once you make this you'll never use another recipe!"
"Truly the best pumpkin pie I've ever had! Nice and creamy and not overly sweet. It was a huge hit at our Thanksgiving dinner."
"I am 14 years old and this pie was very easy for me to make for thanksgiving. I burnt it a bit but my family still enjoyed it and they wanted me to make two more pies tomorrow! The smell of the pie is AH-MAY-ZING and it taste Delicious. It goes perfectly with ice cream."
"Love this, as others have said, the spice is perfect. I used a can of pumpkin puree and a can of sweetened condensed milked. I didn't measure, I figured it would be close enough. The pie turned out to be fabulous. We had one piece before the dinner and one piece after!"
"Great recipe! Of course I doubled it 'cause there's a lotsa punkin-eaters in our clan. Used fat-free sweetened condensed milk and 1/3 less sugar: it was still PLENTY sweet. Thanks for sharing!"
"This was one of the best pumpkin pies I have ever had! It's a simple recipe and easy to follow. Watch out if you use convection bake ovens...when I cooked this pie it only took 30-45 minutes to bake that's obviously significantly shorter than it says. I also added 1/2 teaspoon for all spices just to...spice it up! Other than that it's totally delicious!"
"A very good pie, but a little too sweet and rich for my taste. I like a lighter pumpkin pie, but everyone else seemed to enjoy it! I covered the crust edge with aluminum foil the first 30 minutes or so of baking so the crust didn't get too brown."