Pumpkin Pie

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (776)

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Average Rating:

Total Reviews: 776

Showing 151-160 of 776

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  • on March 06, 2011

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    The best pumpkin pie recipes, although evaporated milk can be substituted doesn't take away from the rich taste :

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  • on February 06, 2011

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    I typically hate pumpkin pie. This recipe I LOVE! It's more like pumpkin cheesecake/mousse pie. Light and fluffy and delicious.

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  • on January 27, 2011

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    My favorite pumpkin pie! Delicious

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  • on December 29, 2010

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    Best pumpkin pie ever!! I used premade crust to save time and ended up preparing a lot more batter than needed, but it was amazing.

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  • on December 26, 2010

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    I loved this pie and so did everyone else. I used real pumpkin and it was much better tasting than using canned.

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  • on December 25, 2010

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    It's more like a pumpkin cheese cake than a pumpkin pie... After I read the raving reviews, I had such a high expectation. It was still good, but I didn't want cheese cake! I am going back to my old recipe...

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  • on December 23, 2010

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    Delicious!

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  • on December 22, 2010

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    this is the first year ive made this pie and it turned out great! My whole family loved it!!

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  • on December 22, 2010

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    This is the second year I've used this recipe and it's still a hit. I must have made at least 10 this season! My mom threw out her old pumpkin pie recipe and started using mine. She said she'll never go back!

    If you're using pre-made, frozen pie crusts, the recipe yields enough batter to make two pies, which is great. Even though the package says not to pre-bake the frozen crusts for a filling pie, I do it anyway, for about 10 minutes at 400 degrees and I wrap the crusts in foil to keep them from over baking.

    I have a gas oven but usually have to bake the pies for 55 minutes to get the center to set. (Try really hard to avoid under baking the pies. They're just not as good if they're runny in the middle.

    You can also add a bit more cinnamon and ginger and maybe some allspice or nutmeg. I've made it both ways and it has been perfect every time.

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  • on December 22, 2010

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    I followed this recipe to a "T" but must have still done something wrong. I had enough batter for 2 pies so ended up throwing the second half away because the first half I made was just gross. During cooling after I took it out of the oven, it collapsed in the center - I couldn't serve it to my guests. Maybe one day I'll try it again but I won't be relying on this to serve to anyone else.

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