Pumpkin Pie

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SIMPLY OUTSTANDING. I hate it when people do this, but I confess that I did not have time to make the crust. Based on the success of the filling, I will definitely do that next time. On Thanksgiving, I found out the night before that I had to come up with a recipe for pumpkin pie for puree and fast, because I had NO cans of pumpkin. I am ashamed to say that I had never done pumpkin pie from puree. My first thought was Alton Brown. If anyone knows how to come up with a consistent recipe for a variable ingredient, it is Alton. He didn't let me down. I made the filling exactly as called for A friend downed most of his pie in about 10 seconds and had just blurted out "This is EASILY the best pumpkin pie I have ever had in my life" when he saw his wife and turned bright red. She started laughing and said not to worry that he was right and she wanted to recipe, too! THANK YOU, ALTON!

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Amazing pie recipe. I made this for Thanksgiving using a long island cheese pumpkin. I also tried it with butternut squash per Alton's suggestion (on the show. Nobody could tell it wasn't pumpkin! The gingersnap crust was seriously delicious on its own. I will never use the "Libby's" recipe again.

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This Pumpkin Pie is amazing! using a fresh pumpkin is sooo much better then canned! it makes a big difference! My family and I will never make another canned pumppkin pie again! I"m 16 and i do all the cooking in my family and well I have to make things that will please the brothers, they hate pumpkin pie but they LOVED this one! 5 stars Alton : thanks!

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I always thought that it would be difficult to make pumpkin pie from fresh pumpkin puree, but it was incredibly easy. In fact, the whole recipe was super easy. I did modify it a bit, which is why I only gave it 4 stars. I used Barefoot Contessa's Perfect Pie Crust instead of the ginger snap crust because of the reviews of it turning soggy. Also took the advice of another reviewer and added 1 tsp cinnamon, 1/4 tsp each of ginger and cloves, and cut Alton's nutmeg in half. Baked at 375F for 45 minutes. The texture and taste were 5 stars! Converted all the pumpkin pie haters, which was 80% of the Thanksgiving guests! I'm never disappointed by AB.

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This is a winner - everyone loved it's light fresh taste. I really enjoyed making it with the real pumpkin instead of a can.

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I found the filling to be very good but not spicy enough for the pie. I will surely roast my own pumpkin for puree from now on as it is much tastier and very easy to do. Also, I think it would have been better with a regular crust. The ginger from the cookies over powered the filling. We loved the creamy texture of the pumpkin, though.

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LOVED the filling. I did add about 1/4tsp of cinnamon. It's probably how I will make my pumpkin pies from now on. However, my crust came out soggy. I'm afraid of baking it for longer though since it already had a bit of a burnt taste.

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Yay this recipe is sooo good! alton brown does it again! I just used a premade spelt crust and I'd like to try it with his crust recipe, but it was still good this way!

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Amazingly simple and delicious. I love the ginger snap crust idea, and I will never again make pumpkin pie any other way. This is a solid recipe that I'm sure is great with any alterations you would want to make. The crust was a little soft (but what pumpkin pie crust isn't? so I will take cook4hubby's advice and bake it by itself a little longer next time. And there will definitely be a next time.

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This was seriously the best pumpkin pie I have ever tasted! I have now made 2 pies because I didn't want to bring to my in-laws without practicing first. I made the first one exactly as the recipe stated and it was good, but missing the classic pumpkin pie taste. The 2nd one I added a little cinnamon and it was way better. A lot of reviews say their crust was soggy - If you blind bake it for an extra few minutes it really helps!