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Pumpkin Pie Recipe

Pumpkin Pie

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (16)

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Average Rating:

Total Reviews: 16

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  • on November 27, 2012

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    I made the dough the day before I baked the pie. The pie was amazing! This is the first time I have ever made a pie, and my husband whose favorite pie is pumpkin said this recipe was his all time favorite! The crust came out perfectly brown too! Now I just need to perfect how to make pretty edges!

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  • on November 22, 2012

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    Great recipe, used fresh pumpkin that I steamed and skinned. Yummy

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  • on November 25, 2011

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    Good recipe, takes a little longer than I would have liked, but for my first pie from scratch, it was better than the recipe on the back of the pumpkin filling can.

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  • on October 22, 2011

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    This recipe was so easy and very tasty. I used a ready made pastry case and used fresh pumpkin instead of tinned as I couldn't find it in our grocery stores here in Windsor, England. In fact I made 2!!!!! Oh the calories!!!!!!

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  • on January 22, 2011

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    I love this recipe, it's a base that you can do a lot with. For thanksgiving I substituted the pumpkin for sweet potatoes since we needed to do something with the outrageous amount we harvested from our garden, and it tasted just as good, tasted just like pumpkin pie.

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  • on December 02, 2010

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    Very easy and delicious!

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  • on November 24, 2010

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    Wow, just, wow. I am twelve years old and this is SUCH a simple recipe. I used a gingersnap crust and it gave it that extra pop. Not mushy or too sweet. The rental house my family is currently staying in does not have tin foil, otherwise I would have covered the edges and they may not have been slightly overcooked. As far as flavor and texture go, this recipe deserves an A :-

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  • on November 21, 2010

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    For the people who would like a better pie crust, use 3/4 butter and 1/4 Lard, okay so lard sounds nasty just don't tell any one, why do you think your grandmothers pie crust was so good. The lard is what does it, also before you make blend in the Butter and lard FREEZE them for at least an hour. Trust me, best pie crust you ever made.

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  • on November 20, 2010

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    I always use Martha Stewart's pie crust and make it "short". Super easy in a food processor. Handle it very little, roll it out on wax paper for easy transfer. Absolutely foolproof and delicious for those of you having problems with the crust. I also use half butter, half shortening. This does look like the Libby's recipe with double the spices, the way I've always made it.

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  • on November 12, 2010

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    This is so annoying. The reviews are to help other people interested in the recipe. People who are using this venue to advertise -- Please stop!!!! Food Network -- Please delete these advertisements. If I was interested in buying clothes and/or accessories I would not go to Food Network. Then to top everying off the next to the last "advertiser" gave the recipe a bad rating which throws off everything. Please, Please, PLEASE STOP!!!!!!!!

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