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Pumpkin pie is a must on Thanksgiving, and this recipe makes it easy.

Source: Everyday Food, November 2006
Total Time Prep Servings

Ingredients

For Pie

For Whipped Cream

Directions

Cook's Notes

When refrigerating pie, cover first with a paper towel, then plastic wrap. The towel absorbs moisture and keeps the surface free of droplets.

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Reviews

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362
  • napagal
    25 NOV, 2014
    This is the one I was looking for. I’m a pumpkin aholic, and have tried quite a few pumpkin pie recipes that were so disappointing. My Only change was to cook for 40 minutes in lieu of 1 hr. (for my oven). I really like a “creamy” pie, in lieu of dense which is why I steer away from sweetented condensed milk or cream cheese pumpkin pie recipes. Yum, I could eat this entire pie myself. Particularly still warm from the oven with that maple whipped cream!
    Reply
  • bb67
    26 NOV, 2013
    This recipe doesn't include the temperature for baking the pie. Is it the same as the crust temperature, 350 degrees?
    Reply
  • babbymartha
    8 NOV, 2013
    love love love your pie crust and pie recipes
    Reply
  • Megan - Salvaged
    11 OCT, 2012
    I adore this recipe and it's officially the only one we use. We are planning to bake mini versions of it in tart pans for our groom's cake at our wedding in only a couple weeks. Anyways, wondering if anyone has had experience doubling/tripling the recipe? I just want to be sure it will be just as delicious...or if there is anything we should do differently?! Thanks!
    Reply
  • truecritic
    12 JAN, 2012
    I made this with real pumpkins. I baked 2 small sugar pumpkins, removed peel, then puree. I measured out about 15 ounces to replace the can pumpkin. It turned out great!
    Reply
  • Lorraine98
    26 NOV, 2011
    BTW I'm only 13!! ☺☻§☺☻
    Reply
  • Lorraine98
    26 NOV, 2011
    I baked this pie and it was golden-brown!! It tasted as if I went to bye it! It is DELICIOUS!!☺☻§☻☺
    Reply
  • TamaraS82
    5 NOV, 2011
    I made this pie last week and it was delicious and so easy. I used a frozen 9" pie crust and let it defrost for 20 minutes before filling it with the filling. Then I cooked it for 60 minutes as per directions, and it turned out just right. I only used 3/4 cup half-and-half, and that was just right, too. Any more than that seemed like too much. When you make the filling, it will look a little watery, but don't worry because it sets great! I didn't make the whipped cream & didn't miss it.
    Reply
  • stellademand
    1 NOV, 2011
    This is a GREAT pumpkin pie!! Mild and creamy...so good! The maple in the whipped cream is a nice subtle touch.
    Reply
  • rdamra
    31 OCT, 2011
    I love this! I just add a tablespoon or two of molasses to the filling mixture->yum!
    Reply

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