Pumpkin Pie
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- Recipe categories: Vegetables, Pumpkin, Dairy, Sugar,
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Total Reviews: 52
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By jake3addi
on December 25, 2012
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BEST pumpkin pie I've ever made, and I am not a novice to baking pies... The half n' half in this plus the brown sugar makes it light and creamy and so delicious! Crust was pretty easy as well. I sooooo recommend this for a try to anyone wanting a lighter version with all the taste. Excellent!!
By dlsalatino
on November 24, 2012
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First, I don't LOVE pumpkin pie and could o without it but it is Thanksgiving and my job is desserts so I tried this recipe. Even I enjoyed it. Pumpkin pie lovers thought it was wonderful. Very creamy and spicy. The texture of the pie is smooth and light. If you don't use these spices often, I recommend you check that they are still fresh because they make all the difference. I think you will enjoy this pie.
By carlsbad_gal
Carlsbad, CA
on November 23, 2012
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This pie was a HUGE hit at my family's Thanksgiving! Except for the freshly grated nutmeg (I used ground, I followed the recipe exactly. The pumpkin filling was rich and creamy and had just the right amount of spice. I made 2 pies and baked them at the same time in a 350 degree oven (using an oven thermometer for 60 minutes. They came out perfect. My personal tip is to always put aluminum foil over the rim of the pie crust to keep it from over-browning. Thank you Food Network kitchens! This is a winner!
By bonitafrau749
on October 26, 2012
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I surprised my husband by baking his favorite pie and he absolutely LOVED this recipe! He said it was the best tasting pumpkin pie he had ever had! I'd say it was a success and an awesome recipe that will be reused time again!
By senegoid
Tacoma, WA
on November 24, 2011
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I enjoyed this recipe very much. I substituted whipped cream for the half and half because that's what I had on hand. It came out creamy and delicious. Just the right amount of spice.
By DonnieShepard
Yerington, Nevada
on November 24, 2011
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Using fresh pumpkin and evaporated milk, this is a very nice,velvety and pleasing custard that sets well and makes for the perfect pumpkin pie! My favorite.
By absolutly no b s
on November 18, 2011
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this recipe is fantastic. but i used fresh pumkin. after trial and error, i found that adding two eggs and adjusting the tempurature worked perfect.
i started the pie at 425 for 15 minuts then 350 for 40-50 minuts, so many compliments on a simple pie.
By rfirth
on October 20, 2011
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Great recipe!! I made this for my dairy-free family using full fat coconut milk instead of half and half and it was still amazing! Not the least bit soupy. This one's a keeper!
By baking girl 1290
Gilbert, AZ
on November 23, 2010
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So annoying! Why are there so many advertisement "reviews"? They are throwing off the ratings and cluttering up the review section. Help me flag these advertisements.
By mr_krazyk_12190701
Gladstone, 77
on November 21, 2010
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Substitute about a quarter of the Butter for real Lard, why do you think grand ma's pie crust was so good, just don't tell any one, they will Love the crust, also, Freeze the Butter and the lard for an hour or so before you blend them in the flour. Trust me.