About this recipe: If you love pumpkin pie and custard tart, this is the recipe for you! A spiced pumpkin egg custard is used to fill a shortcrust pastry case. Serve with a dollop of whipped cream, if desired.
a. This recipe made too much for a 9", deep dish crust. Just keep that in mind so you don't dump it all in at once and have it overflow! b. The 375 oven I think is too hot. It browned far too quickly without setting the custard. c. For more flavor, try adding some extra ground clove, ginger, and/or allspice - 28 Nov 2002 (Review from Allrecipes US | Canada)
Very Good! I didn't have any nutmeg so I added 3/4 teaspoon pumpkin spice! The pie turned out great! - 21 Nov 2004 (Review from Allrecipes US | Canada)
Both my husband and I liked this pie very much. It's easy to make and uses ingedients that I had in the house. I did add 1/2 teaspoon of pumpkin spice for extra flavouring. - 14 Oct 2002 (Review from Allrecipes US | Canada)