Pumpkin Pie

This was awesome. I love that it was not dense at all and was quite light.

This was very easy to make and came out very good! Will definitely make again

Both of my teenage boys really enjoy this pie.

I've made this recipe for the past two years and each time it comes out absolutely perfect! I added slightly more sugar, 1/2 tsp of vanilla extract, and a pinch of salt. After filling two pie shells, I have enough filling left to make mini pies with custard pie shells to give to my mom's coworkers! They love them! You have to try this recipe. It's cheap to make too which is a plus! ;-)

I have made this recipe several times and love it because I can adapt it a bit to be lactose free. I use a regular frozen pie crust (I don't prebake just cover rims of crust with foil so it won't brown too much) and I always add just a bit of extra vanilla - we are vanilla fans at our house. They turn out lovely. A true TRADITIONAL pumpkin pie.

How do you store it when its done???

This was good, just not sweet enough for me. I would add about 1/4 cup more sugar. Also would cook longer than 40-45 minutes to set it more firmly.

ok i changed it a bit and it came out great i bought the grahmcracker crust and froze it so it wouldnt burn i got the can of pumpkin 1/2cup brown sugar one tablespoon pumpkin pie spice 2 eggs one cup half and haf mix it all together then cooked it at 400 for 15min then reduced to 350 for another hour then let cool

i love pumpkin pie its one of my favorites.

I made it for my sons school. they were good but had better