Pumpkin Pie

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I enjoyed this recipe very much. I substituted whipped cream for the half and half because that's what I had on hand. It came out creamy and delicious. Just the right amount of spice.

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Using fresh pumpkin and evaporated milk, this is a very nice,velvety and pleasing custard that sets well and makes for the perfect pumpkin pie! My favorite.

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this recipe is fantastic. but i used fresh pumkin. after trial and error, i found that adding two eggs and adjusting the tempurature worked perfect.
i started the pie at 425 for 15 minuts then 350 for 40-50 minuts, so many compliments on a simple pie.

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Great recipe!! I made this for my dairy-free family using full fat coconut milk instead of half and half and it was still amazing! Not the least bit soupy. This one's a keeper!

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So annoying! Why are there so many advertisement "reviews"? They are throwing off the ratings and cluttering up the review section. Help me flag these advertisements.

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Substitute about a quarter of the Butter for real Lard, why do you think grand ma's pie crust was so good, just don't tell any one, they will Love the crust, also, Freeze the Butter and the lard for an hour or so before you blend them in the flour. Trust me.

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Sounds good. This will be a 1st, tryin w/a fresh pumpkin. Will critique ltr!!!

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Made this for Thanksgiving '09 and made it again the weekend after. It was that good. I used a farmstand-purchased crust, but otherwise followed the filling recipe exactly.

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I made this recipe as my first attempt at pumpkin pie. I needed to make it non-dairy so I substituted a mixture of 'better than sour cream' and soy milk for the half and half. I also used my own pie shell recipe.
The pie came out delicious and creamy almost like a pumpkin flavoured custard.
I will definitely make this again.

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I served this pumpkin pie to some former pumpkin pie haters and they LOVED it! An absolute success.