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Pumpkin Pie Recipe

Pumpkin Pie

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Average Rating:

Total Reviews: 776

Showing 731-740 of 776

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  • on November 28, 2005

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    This recipe is absolutely wonderful. The cream cheese really enhances the flavor of the pumpkin. I added a sprinkle of nutmeg. Other than that, I followed the recipe to the tee.

    This pie went faster then any other on Thanksgiving.

    One thing I do recomend is covering the crust in foil after about 20 mins of cooking. That way, the crust won't blacken.

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  • on November 27, 2005

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    I've baked many pumpkin pies but this is the best tasting one I've ever made. Very easy and my family (some who do not like pumpkin pie raved over this one. Delicious

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  • on November 27, 2005

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    This pie was yum-yUM-YUMMIE!! My boyfriend was upset with me at first that I didn't make a "normal" pumpkin pie, but after eating it, has requested one per week. It does take about 30 MINUTES OR SO LONGER TO COOK than stated in the recipe and I also added freshly grated nutmeg. Just yum. :

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  • on November 27, 2005

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    This is a fantastic variation on traditional pumpkin pie! I took it to a family gathering and received raves. The only thing I found was that it took quite a bit longer to cook than the recipe called for.

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  • on November 27, 2005

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    This was great. I added a little less powder sugar and it was plenty. Everyone loved it and I am looking forward to trying other fruit flavors.

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  • on November 27, 2005

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    I agree with previous entries. Depending on your oven you may have to bake the pie a little longer. I also used the spice combinations off the pumpkin can. Other than that, the pie did not make it to the leftover stage! HINT: Low carb fans can make a crustless version in a "greased" pyrex dish.

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  • on November 26, 2005

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    we were at the grocrey store and they were out of evaperated milk that is a key ingeredent in are normal pumpkin pie and we need to make one for are traditional thanksgiving so we hoped on foodtv.com to find a recipe without evaperated milk and we found this to be the best ever the cream cheese makes it very good, one thing BAKE LONGER LIKE 30 OR MORE MINUTES LONGER

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  • on November 25, 2005

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    I made this pumpkin pie for the first time this Thanksgiving. My mom asked me why I wasn't doing a "traditional" pumpkin pie, but after she had a bite of it she wasn't complaining. I like how the cream cheese gave it a tangy light flavor. Very good, Paul never lets me down!!

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  • on November 25, 2005

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    This was easily one of the best pumpkin pies I have tasted, and I am not a huge pumpkin pie fan. Great consistency and texture with a slightly creamy flavor. I used a graham cracker crust, and added some pumpkin pie spice and dash of vanilla to mine. Garnished with homemade whipped cream, it is divine. Took a little longer to cook than the recipe states.

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  • on November 24, 2005

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    Thank goodness I read the readers reviews! I knew to cook the pie for almost 90 minutes at 350. Because the filling is very ample and will overfill a regular readymade shell (and I didnt have the flat pie dough for the collar, I made a double top border from the second frozen shell (just cut it about a 1/2 inch from the crimp and lay it on the first shell, and it worked like a charm.

    This pie is amazing. I am making it again for Christmas, per demand! Just make it the day before and refrig so you arent stressing on the time. It is a very light, pumpkin cheesecake type. YUM!

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