Pumpkin Pie

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is the first time I make a pumpkin pie recipe using the foodnetwork page. In the past, I have made the pumpkin pies using the Libby can recipe on the back. After looking through other reviews, I modified the recipe a bit to achieve a great pie! EVERYBODY loved it!! = I even got great compliments from people who normally do not like pumpkin pie. I wanted to stay true to the pumpkin pie flavor so instead of using 8oz. of cream cheese, I used 4 oz. I also added an additional; 2 oz (1/4 cup of the pumpkin puree, 2 tablespoons of sugar, 1/2 teaspoon of cinammon, and spices (ground nutmeg, ground all spice, ground ginger to taste. I baked it for over an hour because 50 mins was not enough. I absolutely loved this recipe, and with the small modifications, I would say it is the BEST pumkin pie I have ever made and tasted. I topped it off with a little vanilla ice cream and it was YUMMY! I will definitely do it again! Cheers!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Wonderful!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Being that pumpkin is my favorite of the pie family, I decided to finally try making my own. This recipe was so easy to follow...so much so that I was terrified it wouldn't taste as good as pies I've had in the past. Well I was wrong, this pie was creamy and delicious with the perfect amount of flavor. The only issue was that I used a store-bought crust that wasn't the best, that's my own fault. Make your own or buy a quality crust and you'll be all set.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this for Thanksgiving and didn't run into any problems mentioned previously. I did use 2 CUPS of pumpkin not 2 cans and poured the mixture into a quiche pan (a little larger than a 9 inch pie pan while the crust was hot. It only took 50 minutes to bake, as the recipe said. The taste was fabulous. Eating it before it was chilled, it did have more of a cream cheese taste but after it was cooled it tasted like a mild pumpkin pie, which is what we like.... not too spicy and strong flavored. I'd DEFINITELY make this again. Great job, Paula!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This pumpkin pie was pure heaven.. in fact we could HEAR the angels actually sing upon every bite of this creamy confection. I would compare this to a cheesecake, with its light and fluffy texture and I made one small change by putting the filling into a graham cracker crust shell instead of the one suggested. Make sure it's chilled before serving and you will have your family BEGGING for another pie the day after. THAT is exactly what I'm doing right now.. pie number two!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

OH MY GOD! This is one of the best pies I have ever made. Here in Louisiana we have a whole weekend of Thanksgiving Feasting. I had pecan, lemon cream and coconut cream pie for Thanksgiving Day. So for our second casual family day of Turkey/Sausage Gumbo we had this pumpkin pie. The first words out of everyone's full mouths were OMG! There was only a third of the pie left and it went out the door with family members. My husband said "I hope you know how your made it as I want more. I used 6 oz. low fat cream cheese as that was what was in the house. I added 1/4 allspice and used a rolled pie crust in my deepest glass Pyrex pie dish. It made one pie but took at 1 hour and 15 minutes to bake set. I am so glad that we can get pumpkin year round as this will be a staple in this house.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is so easy and yummy!!! I added an extra half of all the spices and it was good; I suspect doubling it would have been fine as well. All in all, perfect pie. :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This puts a great new spin on pumpkin pie! Everyone loved it. I could taste the cream cheese but don't worry it is a subtle difference my husband couldn't tell a difference. I wanted to make two pies so I doubled the recipe which ended up giving me four pies..but who is complaining this is good stuff!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used this recipe combined Emeril's pie crust and it was wonderful. The pie received rave reviews from my relatives - best pumpkin pie ever. I had quite a bit of filling left over so I added flour, baking soda and powder and I had delicious pumpkin muffins!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Because many reviewers said that this recipe makes *almost* enough for 2 pies, I made changes following other readers advice:
15 oz canned pumpkin
Room temp cream cheese
2 whole eggs
1/2 cup of half and half
Couldn't find the cinnamon, so used pumpkin pie spice (adding and tasting till we thought it was enough
forgot about the ginger!
Original amounts of sugar, salt, butter, vanilla
Premade graham cracker crusts. The crust had cracked, so I brushed it with melted butter and put in the oven for a few minutes before adding filling.
I *still* had enough for 1 1/2 pies (just poured the leftover into an extra crust, it's just as good
I baked it closer to 65 minutes - lightly tapped in the middle to see if set, waited til it began to get brown around the edges. Took it out, cool completely, covering it and putting it in the fridge and didn't cut until the next night. Top it with vanilla flavored alcohol infused whipped cream.
My 12 yo said this was the best pie ever! (with cool whip