Pumpkin Pie

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Used fresh pumpkin instead of canned and it was terrific. I am not a pumpkin pie eater, but will make this one again. Color was different from store bought pies and tasted a whole lot better. Wonderful

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I don't really like pumpkin pie, so I made this for my boyfriend's family for Thanksgiving. It was very simple, and even when I used rolled out pie dough for the bottom, it came out great. The color and taste was so good that the bowl was licked clean after I put the pie together to stick it in the oven. Easy way to impress and say it was homemade.

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I hesitated at first when I saw that cream cheese was an ingredient--as I really don't like pumpkin cheesecake and was afraid it would come out that way. But the cream cheese gave it rich flavor as well as a nice density! This is the third year in a row that I baked it, I follow the recipe to a T (except I double it and get 3 pies out of it! and have no problems with it's flavor whatsoever. If you like a spicier pie, then just add a bit more spice, but I think it's perfect just the way it is. My only regret with this year is that I accidentally bought FAT FREE half and half so it was a bit bland. You NEED fat to make it rich and heavy and yummy! On top of that, I accidentally bought Lite Cool Whipe. Ugh. Will never make this mistake again!

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NEEDS MORE SPICES!!!

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This was my first time making a pumpkin pie, and it was delicious! It was lighter and fluffier than normal pumpkin pie. It did make enough filling for two pies, but I was all set with an extra pie crust. Baked it for an hour and let it cool down, and it set right up. I'll be making more of these at Christmas for sure!

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This pie was so light and fluffy and DELICIOUS! I changed it up and used 2 cups of fresh pumpkin, and I also put 1 tsp cinnamon and added 1/2 tsp nutmeg. I also made this into two pies instead of one. So good, I highly recommend. p.s. I had no issues with the consistency..

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It was very good. Much lighter tasting than regular pumpkin pie recipes.

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perfect pumpkin pie! used a graham cracker crust and it made two pies!

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The best pumpkin pie I have ever had. Baked it about 20 minutes longer. Worth every calorie.

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This has put pumpkin pie back on the family menu. Next time, I'll put it in a deep dish shell. I stuck with the recipe except for fresh pumpkin and butter crust. It's a keeper!!