Ultimate Pumpkin Pie

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To solve the baking problem we all have been having, only add 1/2 a cup of cream to the filling instead of a full cup. It worked for me like a charm. The pie will set and the flavors will turn out perfectly. Use the leftover cream for whipping!

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I am new at making pumpkin pie crusts but this recipe was easy, and absolutely delicious! The only pie crust recipe I will use!

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I agree with Kristie. I had trouble with the pie baking properly. I baked it for an extra 20 minutes and when cooled, it was not completely set up in the middle. I so wanted to like this recipe. I thought that maybe the one cup of heavy cream was too much, maybe a misprint. Any suggestions from others? I am going to try it again and experiment.

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I used a deep dish store bought pie shell, the filling was too much
for a regular pie shell.

I didn't use the topping because I love whipped cream and pecans
on top of my pumpkin pies.
I think it is important to preheat the oven at 375 as instructed and use
the baking pan and then lower the heat as instructed. When you
print the recipe on 4x6 there is a gap between where it says to add the
cinnamin and nutmeg...I almost missed adding that. Also it is important
to let completely cool on the baking pan.

I loved the taste of this pie. I will bake this again at Christmas.

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We were not pleased with this pie. I put it in for an extra 20 minutes and it still wasn't done. The middle was soupy still when served. The taste was just ok, nothing extra special. I will not make it again, I will go back to my normal recipe.