This is the only recipe I've used for years for pumpkin pie, and everyone loves it. I like to use whole spices, and fresh ginger in this. For the whole spices I bloom (warm in a pan) and grind them, and ginger is ground. Need to do conversions for the measurements, as you need more of the fresh than store bought ground as it's a larger grate. It's warm and spicy to balance the sweet of the brown sugar and the earthy pumpkin.
Absolutely delicious! I did add some allspice and 1tsp vanilla like some others suggested. Next time, I might try putting toasted pecans on the bottom of the crust for crunch. Even though, it's perfect as it is!
I've been making this pie for so many years. It's my daughter's favorite. I agree, it's sweet, but that makes it delicious ! I'm surprised to find it in the archives since it appeared in 1996 ! I won't make any other pumpkin pie. It's the end of the October now, and I just don't think I can wait until Thanksgiving for a piece of pumpkin pie... this one will just have to be baked tonight in honor of the holiday ahead !
Love this pie! I'm not a fan of pumpkin pie but had to make one...and this recipe rocks. I read some other reviews and, based on their suggestions, I added in a tsp of vanilla and 1/4 tsp of all spice. Yummy!
Disappointed, especially given all the 5 star reviews. This was nothing special, tasted like a store-bought pie. I used 15 oz pumpkin instead of 14 oz called for in recipe- I was not going to throw away 2 Tbsp of pumpkin. I doubt that made an difference. If anything, the pie was too sweet.
I will never use another pumpkin pie recipe! This was the best pumpkin pie I've ever tried! Sooooo, good! I will make it again and again, great for holiday's (special occasion), I didn't alter the ingredients or instructions, and I topped it with real whipped cream.
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