Pumpkin Pie

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This pumpkin pie was only ok the if you follow the recipe exactly. The crust and the texture of the filling were really good. I made one pie following the recipe and the filling was just too bland for me - and didn't taste like a traditional pumpkin pie. I made a second with cloves and cinnamon and it turned out GREAT!

PS for those of you who have just the regular pie... I sprinkled on the extra spices on the top of the first pie and it tasted better - plus I think it makes it look nicer than just a regular pie.
4 stars as is - 5 stars with the extra spices.

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This was the best pumpkin pie I have ever had. I added cinnamon and used a standard pie crust, but it was simply yummy. I am baking it again today using his gingersnap crust and looking forward to it!

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Was a little extra work but worth it, I made a few changes: I made a traditional pie crust, used heavy whipping cream instead of 1/2 and 1/2, and added more spices (cinnamon and clove based on reviews and yowza, this is the most beautiful pumpkin pie I've ever made. Haven't tasted it yet (waiting for tomorrow but based on smell alone I just know it's going to be the best I've ever tasted.

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Fantastic Pumpkin taste, and far better than the canned version. I did add more ginger snaps based on the other reviews, and it turned out great. Thank You Alton!

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I really enjoyed this pie. More crust material would have been easier. No biggy.

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READ THIS BEFORE YOU TRY THIS RECIPE: This recipe uses a REAL pumpkin. No artificial flavoring or industrial processed canned pumpkin involved. Please do not make this recipe if you expect it to taste Libby's pumpkin pie. It won't compare. This recipe showcases the wonderful orange gourd and how a real pumpkin pie should taste.

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After the candy corn disaster, it's good to see Alton back on his game. I was initially worried I wouldn't be able to find a "pie" pumpkin as I've never seen pumpkins out after Halloween around here. The grocery store must have known what was up as they had them on display at the store.

I did add a little cinnamon to the mix.

So far everyone has liked it. They compliment the ginger in the crust as well as the pumpkin itself. This was delicious and I plan to make a couple more for the holiday this year.

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I liked this recipe. The filling was very tasty, though maybe not so much better than canned to justify the extra work. Mine must've had some bubbles in it, because the top of the pie has odd little round craters. Not sure what happened there.

Quantities were off, especially for the crust. I didn't have near enough crumb mixture. I also ended up with a lot of extra filling (though the show does mention that you'll have some left. The crust was hard to cut through, but at the same time fell apart. Although the gingersnaps add a nice flavor, I think it was more trouble than it was worth and will go with a standard pie crust next time.

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Followed the recipe to a T, with no problems. It's obvious the intent of this pie was to highlight the flavors of the pumpkin, as I found it to be missing some of those warm spices that we're used to in the traditional version of this pie. I'll probably try adding some clove and cinnamon next time.

I made the GE version of gingersnaps to use for the crust, which made the pie even better, though I think 6 oz for the crust is stretching it a little too thin.

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If you want the pumpkin pie goop out the can, get the goop out the can. And if the real pumpkin puree isn't sweet enough to the taste, why on earth would you plop it down into your shell and bake it??? C'mon, people, lets use common sense here. Alton's recipe is fairly standard, and is similar to his sweet potato pie recipe that I love. Let's not get all in a tizzy and rip Alton up because a pie YOU baked came out wrong.