Comments on: The Great Pumpkin Pie Recipe

By: Dana A

Dana A — Sat, 15 Jun 2024 21:37:55 +0000

Very tasty but it wasn’t a very thick pie. The taste is incredible – definitely sweet enough so I may cut back on the sugar or not pack the brown sugar so tightly.

By: Sora Zháo

Sora Zháo — Wed, 12 Jun 2024 07:59:18 +0000

I really really love this tasty recipe! It’s too easy to make at home, I tried it out and it looked perfect! Thank you so much

By: JANE DOE

JANE DOE — Mon, 03 Jun 2024 14:01:01 +0000

I loved this recipe so much!

By: Jennie

Jennie — Sun, 14 Apr 2024 23:37:10 +0000

This was the best pumpkin pie I’ve made. Spices were perfect and it had a light , creamy consistency that my family loved. Thank you for another “perfected” recipe.
I know it’s spring but my grandson loves pumpkin pie. He said this one was my best! The only change I made was I did not prebake the crust. I followed the directions on the Libby pumpkin pie and baked the pie in my new USA deep dish metal pie plate on a heated pizza stone. The crust was perfect ….no cracks in pie!

By: Rick Taylor

Rick Taylor — Sun, 14 Jan 2024 02:27:43 +0000

This recipe worked out really well for me. My family loves it! I’m the Dad and this was my first time baking this pie. Actually it was my first time baking any pie, although I have made bread from scratch many times. I dove into the recipe head first, made the pie crust from scratch and made the filling as well. I followed the recipe exactly and found the pictures and narrative extremely helpful. I did pretty well for the first effort. I did not get the fluting exactly right but that will come with practice. Thanks for a great recipe! By the way I still have some left over filling. I am going to use that to make French toast. That should be really good!

By: Ojh

Ojh — Wed, 10 Jan 2024 23:01:41 +0000

In reply to Jessica S.. You mean to tell me that using SOUR cream in a recipe made the result a bit SOUR?

By: Pam

Pam — Mon, 08 Jan 2024 11:15:04 +0000

This is a Great Pumpkin pie! I’ve been making a good pie for years, but this is better. It has a nice zing to it. I did not decorate it. Whip cream was even optional as the flavor is so good. For the second pie I used white pepper as it visually blended in better and the result was equally tasty. Thank you for sharing your update on a classic.

By: Tim

Tim — Sat, 30 Dec 2023 11:48:02 +0000

Sally,
I find your instructions a little bit confusing as to time and temp. I was searching for the temp and time for the pie and they are not together like it is for the leaves…simple…350 degrees for 10 minutes….I see 55 to 60 minutes for the pie but no temp…then I find a temp on #3 for 375…so I’m going with that for 55 to 60 minutes. Old people like me want things simple and together for a quick reference…I try and follow the KISS rule…(Keep It Simple, Stupid). lol I am easily forgetful, have to reference all the time & searching around on a computer is distracting when you’re busy trying to remember what you’re doing.