About this recipe: This pumpkin pie isn't only delicious, but it's also quick and easy to make. A wonderful shortcrust pastry case is filled with a creamy, lightly spiced pumpkin filling. Enjoy with a dollop of whipped cream.
My two sons and I made this dessert together tonight. Because I'm low on white sugar, we used half white and half brown sugars. We made no other changes. This pie took almost double what the instructions stated to bake! Our pie was REALLY full, which I'm sure was part of it, it was a very good tasting pumpkin pie. I think the spices could have been increased. A nice pumpkin pie--very easy. Just be aware that if you make this yourself, this might take longer than you think to bake. EDITED: The filling for this pie is so light and fluffy. One of the best I've had. - 25 Nov 2011 (Review from Allrecipes US | Canada)
I used all brown sugar. I removed allspice as I don't care for that spice. I also cut ginger and cloves to 1/4 teaspoon each. I like the pumpkin flavor to shine. Cloves has sharpness to it. It can take away from the pumpkins delicate flavor. - 01 Nov 2008 (Review from Allrecipes US | Canada)
I have searched for an outstanding pumpkin pie recipe,and I have found it. AAAAAAAAAAAAAAAAA+++++++++++++++ - 14 Sep 2006 (Review from Allrecipes US | Canada)