Pumpkin Pie

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alton brown's winning streak continues



but paula deen is still losing

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I don't like pumpkin pie - which is very odd, since I love all other types of winter squash, and I like 'em SWEET! But I made this for Christmas 2010, and even tweaked the recipe a wee bit; basically, I had enough pumpkin for two slightly larger pies, so I had to adjust the amounts (OK, I guess that's not really a tweak.

Anyway, *I* liked it! No, I'll still head for the apple pie and the berry pie first, but this recipe doesn't make me gag at the taste. As a matter of fact, it's quite good! The pumpkin pie lovers in the family absolutely went APE over this recipe.

So, one pumpkin pie hater converted to liking, and a whole family of pumpkin pie lovers converted to raving with gustatory delight - yeah, I'd say this recipe is a definite *WIN*!

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I watched the show twice before attempting, and made the pie exactly as AB had and it came out amazing! I used sugar pie pumpkins, and did not need to substitute anything since I had everything on hand. I did however add a teaspoon of cinnamon to the puree, because other reviews had me worried the pie would be bland; this pie had so much flavor it blew my face off! We got a store bought pumpkin pie in case mine was a flop, but the store bought pie seemed unedible to the one I made. The ginger snap crust did get soggy after a day, but I am looking for a way to keep that from happening so quickly; the crust brings too much delicious flavor to just let go. Also: This was the first pie I ever made. Thanks AB!

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This was my very first attempt at a custard type pie. My aunt is always the pie maker in the family, and is famous for her pies in our family... I did alter the recipe slightly... I did half ginger snaps and half graham, omitted the ginger from the crust and cut the sugar in half. I also added a touch of cinnamon and cloves to the filling. My mother LOVED it, and so did my aunt. My mom said that the pumpkin pie is now my dish as far as she is concerned!!

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This was an awesome recipe and very easy to make (thanks AB!.
I followed the recipe exactly and while the pie came out good, I thought it had a really strong taste of ginger and nutmeg. I don't think that it's bad at all, but it's a bit too strong for my taste and overpowered the pumpkin. I used gingersnaps that are, well, really gingery (go figure and adding ginger and nutmeg on top of that was a bit much.
The second time I made it I left out the ginger, used only half the amount of fresh nutmeg and supplemented the other half with cinnamon. I didn't encounter any textural difficulties with the crust or the filling, although I'd definitely like to try this recipe with a more traditional pie crust. After trying this recipe, it will be hard, if not impossible, for me to go back to using canned pumpkin (unless of course obtaining a baking pumpkin is difficult.

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Reading some of the reviews on here I'm starting to think some of the people here were using carving pumpkins instead of pie pumpkins. Usually the pie pumpkins are tiny pumpkins with a higher concentration of sugar in them. Also pumpkin pie isn't really supose to be a sickeningly sweet pie. I think that the filling is good. But I love traditional flaky pie crust. Because I used a traditional crust with this recipe I baked the pie at 375 degrees for 40 minutes. As others said if you need the pumpkin pie spice flavor add about 1 tsp of cinnamon, 1/4 tsp cloves and 1/4 tsp of ginger to the recipe.

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Good pie! I have a feeling that those who've complained about the flavor either miss the canned flavor, or the cinnamon. Add it if you must, but I like my pumpkin pie to taste like pumpkin. I had the same problem as other people when I made it the first time, regarding the slimy/gooey crust. The second time I made it I boosted the oven temp to 375, and gave the blind bake 15 minutes, then made sure to let it cool down till it got nice and solid, like an almost-over-baked cookie. Then adding the custard and baking like normal will make it work fine.

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This is the best pumpkin pie I've ever made. I made it for Thanksgiving and served it with maple-whipped cream. My sister-in-law said it was better than her mom's (but I was sworn to never repeat that!, which is really saying something. Her mother is a fantastic cook and pumpkin pie is one of her specialties. I also cooked a sweet pumpkin down per AB's instructions. What a difference! Roasting really concentrates the sweetness. My son has asked that I make it again for Christmas. Will make it as often as I need to!!

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I made this pie for Thanksgiving and my family loved it. My aunt loved it so much she asked me to make it again for Christmas. Thanks for the great recipe!

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Alton is my chief hero, but the pie that resulted from this recipe just wasn't very good! I will try this recipe again, somewhat reluctantly, but with certain modifications: will replace the ginger snaps with graham crackers and replace about half of the nutmeg with 1 tsp of cinnamon. What were you thinking, Alton?