Pumpkin Pie

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Best pumpkin pie I've ever made or eaten! The gingersnaps are the perfect flavor complement to the pumpkin. The filling had the right balance between pumpkin and custard with a nice firm texture. You could really taste the pumpkin and it wasn't too sweet. I substituted good old pumpkin spice from McCormick instead of fresh nutmeg with good results. I was unable to find a sugar pumpkin and used the goose neck/cooking variety - had to bake the neck section longer because of the thickness of the flesh. Will definitely make this again and I have extra pumpkin in the freezer to do so!!

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i have been looking for a great pumpkin pie recipe using no canned goods and this was beyond perfect. I make my pumpkin puree in October and freeze it depending on how many we get. So i used my frozen batch and it turned out great. It was thick and creamy best ever. I did add some cinn and ginger as we like a little more spice.

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I'm eleven and I made this for my family. It's a very good pie but do not use a graham cracker pie crust if you don't have ginger snaps, use a traditional pie crust. I used graham crackers in place of ginger snaps, the crust needed more butter if you ask me. It's a very good recipe 4 stars

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This is a great pie! But I had a little truouble with the crust. it needed more like 1 and a half ounces of butter or even two ounces rather than just 1. And it calls for a 4 to 6 pound pie pumpkin when you really only need like a 3 pound pumpkin. But all in all its a very tasty recipe!

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Outstanding! The crust and the homemade puree has made this our new favorite.

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Best. Pie. Ever. 'Nuff said.

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This recipe is amazing AS IS. The ginger/nutmeg combo is refreshingly different but still familiar. Cinnamon and clove, to make it taste like every other pumpkin pie you have ever had, are not necessary. I used the Cheese Wheel Pumpkin that has adorned my porch for the last month or so. (The woman I bought it from said they make great pies, and she was right. I was also concerned because the filling seemed runny when I put it in the oven, but the texture of the end result was spot-on. I will play with this recipe...maybe some cayenne?...because that's what I like to do, but would recommend it, as it stands, to anyone with the guts to gut their own pumpkin.

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Delicious. The flavor of the filling was incredible. Yesterday, when I read the less then stellar reviews, I was a little worried. Luckily, my sense returned and I made 2 pies. It was a good thing too because we polished off the first pie in one sitting.
Thank you Alton! Please ignore those one star reviews.

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I was looking for a recipe that used REAL PUMPKIN (not canned. Alton's crust works, as does a regular crust. Guests said this was "the best pumpkin pie they had ever tasted." And these were some picky people!

We prefer more spicy pie than this recipe called for. Don't be shy about adjusting the spices to your own taste. We added ground ginger and ground cloves, and doubled the cinnamon. Easy on the nutmeg or it can taste soapy. I also doubled the amount of pumpkin to 4 cups.

We like to get our pumpkins early and freeze the puree in 2 cup increments in ziplock bags. If you do this, squeeze out all the extra water or your filling will come out thin and runny.

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Excellent recipe, but I have a few suggestions. I thought the filling was a bit thinner than the "store-bought", but not runny by any means. I added maybe half as much cinnamon and cloves as the nutmeg --- and I add a touch more nutmeg than Alton. I used maybe double the amount of crust and it was awesome, though that meant I had a bit of filling leftover.

I used 3 "sugar pie" pumpkins, which were about 1.5 lbs each.

I wonder putting toasted pumpkin seeds on top would be good?