Pumpkin Pie

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I like this recipe very much. It's the best. I like the texture, it's spicy but not too spicy. I highly recommend it. Thank you for this recipe.

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I did make a few changes.. I used fresh pureed pumpkin pulp (split SMALL pumpkin in half, remove stringy pulp and seeds, wet, place cut side down on cookie sheet and bake for an hour at 400 degrees then when cool scoop out pulp and puree in food processor or blender- or mash well with fork. The 2nd change was that I did not pre bake the pie crust. It was accidental (it was late, I was tired and I completely forgot to pre bake it but the crust baked perfectly. I would not pre bake it the next time either. This was the best recipe ever for pumpkin pie. The pie crust is also very flaky and tender... Absolutely delicious...A+++

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I made this pie for my In-laws. My first attempt at Pumkin Pie, and I had alot to live up to, as my late Mother in Law's was the best ever, so I was told. They all said it "kicked butt". I must agree it was amazing.