Pumpkin Custard Pie

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WAAAAAYYY too sweet. The pumpkin gets completely lost in the sugar overload. Cardamom is a nice addition, though.

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excellent! I substituted Agave Nector for the brown sugars and didnt use the simple sugar at all. Next time will even cut back on the amount of Agave Nector I used. It's very yummy!

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I can't wait to make this again. It is such a great version of the heavy version of pumpkin pie.

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Custard didn't set and way too sweet.

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My son's favorite pie is pumpkin and we make it every year for his birthday. Tried this recipe this year and he loved it! I separated the eggs and whipped the egg whites then folded them in the mixture to make it a little "lighter." Great stuff!

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My son said,"WOW, there's a lot more going on in this pie than in the regular, standard pumpkin pie." It was superb!

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Phenomenal! Served this at Thanksgiving and everyone loved it. The custard texture is a noticable welcomed diversion from the traditional Libby's pumpkin pie recipe, or others in that realm. It's lighter fare, without sacrificing taste, which makes it the pefect choice for feast days- like Thanksgiving. A real crowd pleaser.

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Emily,
It's only 2 T, so I would think you could leave it out without it affecting the outcome of the pie. However, you could substitute apple juice or cider, perhaps even orange juice would work.

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I want to make this pie but do not drink alchohol. Is there anythng that can be subbed for the bourbon?
Thanks, beary

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The pie crust recipe is excellent, and I loved the flavor and texture of the fresh pureed pumpkin. But the flavors are overpowered by the sweetness. I used a simple syrup in place of the cane sugar, and I'm thinking perhaps of cutting the sugars in half. Otherwise, the basic recipe is good.