Classic Pumpkin Pie

  • backbaygirl Posted: 11/29/09
    Worthy of a Special Occasion

    This is a fantastic recipe. Whenever I have made it nobody realizes it's a Cooking Light recipe. Yum!

  • kermitbeth Posted: 11/28/08
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    Great, classic pumpkin pie.

  • jujabbo Posted: 11/28/08
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    This was good. I would make it ahead of time and then refrigerate the pie. I made it Wednesday. Thursday (Thanksgiving) it was a little mushy. Friday, after being refrigerated, it looked so much nicer, and it was firmer. I didn't care for the whipped cream topping, I would have preferred light whip cream from a can.

  • MissippiLawLady Posted: 11/07/09
    Worthy of a Special Occasion

    The only reason I didn't give this 5 stars is due to the spice--I like a little more, and added allspice and extra ginger. I also used roasted pie pumpkin in place of canned--makes a huge difference. Great recipe, especially if you make your own whipped cream with a dash of Amaretto.

  • cookiegirls Posted: 11/23/09
    Worthy of a Special Occasion

    This pumpkin pie was the first i've ever made. I used my own crust. It turned out great but instead of the pumpkin spice I added 1 teaspoon of Cinnamon, 1/4 tsp. cloves, 1/2 tsp. ginger. It was great. It did take a long time to cook, almost 2 hours!! But other than that, it was great-especially for a 'light' recipe. I am making it for thanksgiving.

  • 727flygirl Posted: 11/17/09
    Worthy of a Special Occasion

    I have made this pumpkin pie recipe since I first saw it in Cooking Light in 2003, it is fantastic no one can tell its a lighter version of the old favorite. I make it every year for Thanksgiving & X-mas

  • DanBMW21 Posted: 10/26/09
    Worthy of a Special Occasion

    I was looking forward to making this version of pumpkin pie as I love pumpkin!! This pie didn't disappoint. You can't really tell it's a lite pumpkin pie as it's perfect as a dessert. Will definitely make this again!

  • jenngg Posted: 11/14/09
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    Great recipe with modifications: 1. More spice! I upped it to 1T plus a 1/4 t. 2. To ward off soggy crust, I bake the crust by itself for 10 mins first. 3. Anyone else find that the recipe makes enough filling for 2 9-inch pies?? I've made this recipe three times now and always end up with extra. I also prefer to roast and puree fresh pumpkin instead of using canned, so that might have something to do with it. But its a great recipe and you'd never know it was light!

  • lisagon1 Posted: 03/21/10
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    I replaced my usual pumpkin recipe with this one over the holidays and the family raved. Excellent pumpkin pie recipe.

  • Kkraig Posted: 12/27/11
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    Quick, easy and delicious pumpkin pie. I would skip the amaretto whipped cream (too strong, and it didn't make nearly enough).

  • nmgiampapa Posted: 12/07/11
    Worthy of a Special Occasion

    This recipe is so tasty. I made it for Thanksgiving company and it was gone in minutes. I even substituted in non-fat evaporated milk. No one noticed, not even me and I knew it was in there. Great texture on this pie. I made it with a can of organic pumpkin puree. The first time I made this I followed the recipe exactly and the second time I slipped on the spices. I liked it better the first time with the recommended amount of spices. I also made a standard "Libby's" pumpkin pie just to compare side by side and the kids and I preferred the Cooking Light version.

  • HotDogElvis Posted: 11/15/11
    Worthy of a Special Occasion

    I found a beautiful recipe for a pumpkin pie made with cream cheese at http://imunchie.com/chefadrianne/munchies/maximum-flavor-cream-cheese-pumpkin-pie and I think your recipe for filling could be a great substitute/mix w/ cream cheese, too. Their recipe specifies premade dough though and I'd much rather a homemade crust.

  • magillesipe Posted: 11/22/11
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    Good, solid recipe. I doubled the spices.

  • JoleeC1208 Posted: 11/15/11
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    This was pretty good. But I thought it wasn't sweet enough; I know it's a "light" recipe, but it needs a little more sugar. I also found that the bottom crust wasn't cooked all the way through, though I cooked an extra 25 minutes. But the taste was great! The spice just right! My pumpkin was a little too pulpy. I used fresh pumpkin so I guess I didn't puree it well. Overall, this is a wonderful recipe; just add more sugar! I would definitely recommend this!

  • ashleylahr Posted: 03/08/13
    Worthy of a Special Occasion

    Great pie, my favorite kind.

  • Sara257 Posted: 03/08/13
    Worthy of a Special Occasion

    Pumpkin pie has never been my favorite but this recipe was fantastic.

  • mejackie Posted: 11/20/13
    Worthy of a Special Occasion

    This "low calorie" version of the classic pie was every bit as good as the one that uses higher fat foods!! It had ALL the delicious taste of a homemade pie, and at far fewer calories, allowing me to eat it throughout the long weekend that follows Turkey Day. Many thanks.

  • Lydysmitty Posted: 11/30/13
    Worthy of a Special Occasion

    I made this for Thanksgiving this year. Everyone loved the smooth texture and taste. It wasn't the best to look at though, it kind of sunk in after a night in the fridge. It wasn't superb, but definitely a solid pumpkin pie recipe.

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