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Holiday Pumpkin Pie

November/December 2010

Your rating: None Average: 3.8 (68 votes)

This lighter pumpkin pie has the rich, subtle spices of the classic and a delicate, faintly sweet crust.



READER'S COMMENT:
"The pumkin filling is very good but this is the worst crust recipe I've ever tried to work with and tastes like a tortilla. "

7 Reviews for Holiday Pumpkin Pie

12/10/2012
Anonymous
Disappointing.

I was expecting a healthy, homemade receipe, not the one off the back of the can from the store. Any one can make this. I have been making pumpkin pies from scratch for decades and was looking for a new tist....I did not expect this. My crust has been passed down through the generations and I have yet to find one that can beat it.

The filling is a typical filling receipe from the back of the can
Comments
11/29/2011
Anonymous
A disappointing pie

I've been making another pumpkin pie for a few years, but thought I'd try this one to make it a wee bit more nutritious. I was disappointed with the results.

I used whole wheat flour (not pastry), which could be responsible for the tough crust, but it may also be the recipe. I totally agree with the other commenter who said it tasted like a tortilla. It was a tasty tortilla, but not what I want in a pie.

I really didn't like the use of sweetened condensed milk in the filling. I like using cream and sugar so that I can adjust the sweetness to taste - there's not much to do with too sweet filling when the sweetness is in the milk. I added more of all of the spices (2 tsp cinnamon, 2 tsp ginger, a bit more nutmeg), which helped the flavor some, but it was overall a disappointment.

I won't be making this pie again, unfortunately.

moist interior, crust stays together well
Comments (1)

4 comments

Anonymous wrote 1 year 3 weeks ago

It's better to use evaporated

It's better to use evaporated milk then you can adjust the sugar in the recipe.

11/13/2011
Anonymous
how to make this pie into diabetic friendlier for the holidays

one of the reviewers using 3/4 c. Splenda measure and evaporated milk, How much evaporated milk, same size as the sweetened condensed milk? I want to make the pie so I can make some pie and eat it too. (My diabetes doesn't react well with all the sugar) Please help me to make this delicious sounding pie so diabetes sufferers can have a wonderful Thanksgiving feast also.

Comments (2)

4 comments

Anonymous wrote 5 weeks 2 days ago

I would just omit all the

I would just omit all the sugar. Instead try to roast your own pumpkin and purée that. It would make the pumpkin super sweet w/ no added sugar. I always do this every year and freeze the pumpkin purée that I couldn't finish in a ziplock bag measured 2c / bag for pie and soup and 1c/ bag for cookies and cake baking.

Anonymous wrote 2 years 3 weeks ago

I haven't tried this recipe,

I haven't tried this recipe, but I know that using splenda with custard based pies doesn't work well. It does, however, work really well with any fruit type pies. Good luck!

11/26/2010
Anonymous

The pumkin filling is very good but this is the worst crust recipe I've ever tried to work with and tastes like a tortilla.

Comments
11/26/2010
Anonymous

This is just A!!!-MAZING!!! the absolute BEST pie crust for pumpkin pie I've ever eaten. And in my 66 years, that's quite a few. Must quickly pass this on to my children. THANKS

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