A slightly different pumpkin pie recipe. The filling in this pie is light and fluffy. A shortcrust pastry case is filled with a creamy, light and spiced pumpkin filling, then chilled until set. Perfect with whipped cream.
This is without a doubt the best pumpkin pie I have ever made-and I have tried just about all of them after over thirty years of baking!! It is not the quickest to do-but is worth the extra half an hour or so in extra time-and is easily done in a few stages. My family says it is 'authentic pumpkin pie taste without the heaviness.' Absolutely try this-if you want certain success with everyone who tastes it. Incredibly impressive and very different from the 'run-of-the-mill' off the-back-of-the-can pumpkin pie recipe! YUM! - 20 Nov 2000 (Review from Allrecipes US | Canada)
I made this for a dinner party and everyone cleaned their plates. It is really light - great if you like the taste of pumpkin but not the heavy custard texture of traditional pumpkin pie. - 20 Nov 2000 (Review from Allrecipes US | Canada)
I read the reviews saying that this cake woud get great reviews from guests and decided that I should try it. It did not let me down. Everyone loved it. Thank you for this recipe that got me so much credit with the in-laws. - 23 Nov 2007 (Review from Allrecipes US | Canada)