Ultimate Pumpkin Pie

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There is definitely something wrong with the measurements in this recipe. While I was making it I thought something seemed wrong... I should have trusted my gut. Too many eggs and too much heavy cream. I'm glad this was my "test" run. I will be selecting a new recipe for Thanksgiving.

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just made this pie and served to a couple who is not 'keen' on pumpkin pie and they loved it ! Will definitely make and serve again!

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For those of you who were disappointed with this pumpkin pie, I have a suggestion - try making Paula Deen's Pumpkin Pie. It is sort of a cross between pumpkin pie and cheesecake. Of couse this is only my opinion, but it is the best pumpkin pie I've ever put in my mouth!

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I hope Food Network reviews these reviews...not sure who is responsible for posting the recipes on this site but for some odd reason Tyler's recipes are FREQUENTLY incorrect based on what was done/used on his shows where he actually made the food...HIGHLY FRUSTRATING when you have invested time and money to make something that turns out to be a flop and ALL because the RECIPE IS NOT POSTED ACCURATELY !!!

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I liked the flavour and creamy texture to this pie. However, I had to leave it in the oven almost an extra 20 minutes (a total of about 65-70 minutes to get it to be 'slightly wiggly' as described in the recipe. It looks and feels as though it should be baked longer, although it does not taste/feel undercooked. I'm used to store-bought pumpkin pies that are darker and denser in both crust and custard.

Also, I'd prefer it to be a bit sweeter and stronger in flavour. This could be a relative/subjective issue, as I'm used to stronger-flavoured, denser, and darker restaurant/store style pumpkin pies. But maybe, just maybe, this recipe needs more spices, sugar, and pumpkin OR less cream?

I've a novice at baking, I started a couple months ago with cupcakes and such... and this was my first time ever making a pumpkin pie, so I'm happy that it doesn't taste, look, or feel bad. It was cooked, tasted good, and was creamy - none of the spices stood out sorely ; But overall, I'm semi-happy that the text/written recipe here was not very accurate regarding the bake time.

I'd like to try it again with some suggestions in the other reviews, and also baking it for about 1 1/2 hours (90 minutes so the crust darkens a lot more. Mine was light/golden and that might have been mostly because of the egg brush/wash.

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Even better is an amaretto cookie crust:
Abt 1 c crushed amaretto cookies mixed with 1 egg white (slightly beaten
and pressed into 9" crust. Bake at 375 abt. 10 min. Cool before filling.

Another good cookie crust to try with Tyler's pie filling:
# 3/4 c finely ground amaretti cookies (Italian macaroons, abt 4 1/2 oz.
# 2/3 c finely chopped almonds
# 1/2 c light brown sugar, firmly packed
# 1/4 c all-purpose flour
# 1/4 tsp salt
# 1/2 c unsalted butter, melted

** Add abt. half the cream called for in the filling recipe.

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if you want to make this then go to the bottom of the recipe and click on Tyler's other Pumpkin Pie recipe and view the video. It shows exactly what he did...

Just a few things not posted

Filling
Should be 2 eggs not 3
Should be 1/2 cup of cream not 1 cup
He added the zest of 1 orange

Crust
I have no idea where they came up with this! Completely wrong... NO EGG WHITE AT ALL!

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Whip the cream and fold it in, once you do that it is delightful.

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I haven't made this since last year, and I won't be making it for this year's Thanksgiving. I also had a hard time with the filling--took a few extra minutes to cook. Mine did set up but it had this strange overly spicy, heavy, almost eggy quality to the custard. A lot of grease pooled on the top of the pie. It was super tasty cold out of the fridge as leftovers, but the night of service it wasn't quite right.

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I whip one cup of heavy cream and fold it into the mix before spooning into the pie shell.

I also use fresh pumpkin when it is in season; like now. To prepare the pumpkin, cut in half or quarters, remove seeds and strands, and rinse. Bake on a cookie sheet at 350 for 30- 40 minutes (until soft flesh like baked potato. Cool, then scoop out pumpkin flesh from rind into mixing bowl. Discard rind.