Pumpkin Pie

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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.

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I hate to be negative because I've gotten many excellent recipes from this site; However this recipe for pumpkin pie is easy but bland in flavor. The crust is likewise easy but a bit tough. I will try another of your pumpkin pie recipes. Thank you. Ann

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I used to filling part of this recipe to make mini pumpkin pies for my toddlers class. I just filled premade "party cups," which are just like mini muffin size pie shells, and cooked them for 20 minutes at 350. They taste great and it was fast.

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If you follow the directions exactly then you will have a wonderful pie that you can be proud to say you made from scratch.

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I have never made pumpkin pie before so I followed the recipe exactly. First, make sure you poke holes in the bottom of the crust with a fork before par-baking. Mine bubbled up. Also, the pie was fine, but it tasted like it was missing something. It was OK, but didn't live up to my expectations

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I love this pumpkin pie recipe! I skipped the dough part and just bought ready made pie crust and baked that halfway, then filled it up with the pie filling. It came out perfect! I didn't have a pie pan, so I used a 9 inch cake pan and baked for 50 minutes, and it still came out great! My friend ate 3 slices! My other friend who usually doesn't like cinnamon ate 2! The pie was gone the next day!

I'm a diabetic so I was worried about what it might do to my sugar levels, but it didn't do too much to me at all! That's after eating a whole slice and using real sugar!

There's no butter in it which is great! It still tasted wonderful, and I love all the spices in it. It makes it very flavorful. The filling was so easy to make it's hard to believe it came out that good!

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I've made many pumpkin pies but this recipe produced the best result yet. Many compliments. Like others, I had a bit of trouble with the crust shrinking but this was probably because I forgot to refridgerate it before blind baking.