Pumpkin Pie

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I baked 3 pumpkin pies before Thanksgiving and everyone picked this pie, hands down. So this was my Thanksgiving Pumpkin Pie, of course. This is also my new pie dough recipe.

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The bestpumpkin pie i've tasted. Skipped dough (used frozen store boughtand still came out great. Easy too!

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I weigh my flour and put 8.5 oz of flour in (equivilent of 2 cups spooned flour. The dough was paste. I had to add another full cup to get it even remotely dough consistency. I made it a second time...same problem. 2nd time I substituted shortening for half the butter: didn't help. Both times it hardened up well in refrigerator but melted quickly when I tried to roll it out. Maybe I'm doing something wrong.

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With all due respect, this was the worst pumpkin pie I have ever eaten. It was pungently over-spiced, and there was so much ginger that an acrid taste lingered on the palate.

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I made this recipe because I love Joanne Chang's restaurants. It was fantastic. Seriously. Totally worth the time. I made the custard and crust the night before. The crust was super easy - I did it in a food processor. Once all the ingredients were in I added a few drops of milk until it came together. As for the custard, totally worth the work. I'm making this one again!

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The pie was more rich and creamy than a traditional pie. My family loved it, and will be our standard recipe from now on.

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Good anytime

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I LOVE the filling of this pie, though I did increase the cinnamon and decrease the ginger. I also just used two eggs. It is delicious. The crust is too dense for my taste. I tried it twice and it is just too thick and competes with the richness of the filling. I prefer a flakier crust without eggs.

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lighter than regular. Didn't blow my mind just good

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This is my first time ever making a cake from scratch. The recipe is time consuming, but worth it. I used frozen pie crusts to save on time. It came out great!! My boyfriend absolutely loved it.