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.
Holiday Pumpkin Pie
From EatingWell: November/December 2010
This lighter pumpkin pie has the rich, subtle spices of the classic and a delicate, faintly sweet crust.
7 Reviews for Holiday Pumpkin 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.
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.
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.
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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