Comments on: Pumpkin Pie

By: melissar

melissar — Sat, 03 Dec 2011 22:48:32 +0000

Tried this for Thanksgiving and am sorry to say it was a big disappointment. I was looking for a recipe with a creamier, more custard-like consistency, and this one had that, but was WAY too sweet. After the fact, I compared this recipe to the “classic” recipe on the Libby’s pumpkin can and this one has DOUBLE the sugar. I should have checked that ahead of time and adjusted accordingly. I found the sweetness overpowering and unpleasant.

By: Lizzybits

Lizzybits — Mon, 29 Nov 2010 04:14:19 +0000

This was perfect. It had a wonderful texture and I couldn’t have been more happy with this recipe.

I didn’t have any problems with the oven time, it was slightly wobbly in the center, but after setting in the fridge, it was perfect.

By: shellamy

shellamy — Fri, 26 Nov 2010 14:51:06 +0000

Made this for Thanksgiving, wonderful taste but cooking times I think are off. After baking for 1 hour we had to leave to mother-in-laws house for the dinner ended up using her oven and baking for almost another half hour.

By: mdkoepp

mdkoepp — Tue, 19 Oct 2010 18:38:09 +0000

Yum! I too followed this recipe exactly and it is the PERFECT pumpkin pie.

By: mdkoepp

mdkoepp — Tue, 19 Oct 2010 18:33:55 +0000

Yummy! This was wonderful. My husband loves pumpkin pie for his birthday and I think he will be requesting this for a long time! We ate it warm with some homemade whipped cream last night and the kids had it this morning for breakfast. Thanks for sharing.

By: girlcancook

girlcancook — Thu, 07 Oct 2010 03:21:18 +0000

Wow! This is the BEST pumpkin pie I have EVER tasted! I had two pieces today. Oh my! I found the perfect pumpkin pie recipe! Thank you for sharing this recipe. I completely followed the recipe and the baking time and it turned out just wonderful!

By: FarmWifeGina

FarmWifeGina — Sun, 29 Nov 2009 17:00:52 +0000

Mmmm, yes, this IS some of the best pumpkin pie ever! So easy, but so yummy with a lovely texture! This will be my go-to pumpkin pie recipe from now on!

By: alephzayin

alephzayin — Sun, 27 Sep 2009 19:41:29 +0000

I made this last night (along with P-Dub’s Perfect Pie Crust). The crust I used apple cider vinegar and butter flavored crisco, I’m impressed and pleased with the results. Then I pureed my own pumpkin, but left it probably too stringy. I love how this recipe worked. The only drawback is that it’s almost too sweet – I would probably use less sugar if you’re using real pumpkin. I did use evaporated milk instead of heavy cream and probably didn’t mix it right, because it was REALLY soupy. But it did set (mostly) after an hour in the oven, and when I pulled it out for an after-lunch treat today, the center had set. It’s very delicate and delicious! I will definitely make this again!!

By: Cindy

Cindy — Wed, 05 Aug 2009 00:12:48 +0000

The combination of the beaten eggs and warmed half and half will create the custard after it’s baked. Make sure the half and half is just luke warm or it could cook the eggs. Make sure you SLOWLY pour the half and half into the eggs while beating constantly. Enjoy!

By: breechbirth

breechbirth — Sat, 01 Aug 2009 00:45:23 +0000

So are we going for a full-blown, thickened custard here, or just warming the half and half and just incorporating the eggs into it? Sounds pretty delish to me either way, might give it a try one day!