Pumpkin Pie

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I loved the pumpkin pie. Instead of pie crust, I used your graham cracker crust recipe and layed on bottom of round cake pan. Yum!!!!

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This pie was absolutely fabulous--even with substitutes for the sugar and cream cheese! My father is diabetic, so I used Splenda (Sugar Blend for Baking and 1/3 less fat cream cheese, and I could not have been happier with the turnout! No one else knew that it was not the "full guilt" pumpkin pie--It simpley tasted great!

Two tips, however: This pie will most likely take longer than the time indicated if you use the above substitutions. Mine was done after about 90 minutes. Also (and this is something that I learned from my grandmother, try cutting tin foil into a few strips to cover the outer crust with so that it doesn't burn!

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I have used this recipe several times and it has yet to disappoint anyone. Although the consitency is a little thin. I adjusted the recipe and only put half as much milk in it.

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This pie was a big hit at Thanksgiving dinner.

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Great recipe! I never made a pumpkin pie before. This was quick easy and scrumptous! The only thing I did was add more cinnimon and ginger...just to give a little more flavor to the pumpkin. Yum!

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Super easy to make, and tastes great. Had to bake it for 30-40 min longer than the recipe said, but it still turned out great and my friends loved it.

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very good

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Loved it!! Easy to make and the texture was really creamy.

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Needs nutmed in same proportion as cinnimon

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This pie was so easy to make, and took very few ingredients. It turned out so light and fully. I will never use another pumpkin pie recipe again. Absolutely delicious!