About this recipe: This American classic is made with fresh pumpkin for a delicious flavour and wonderful texture. Serve it on a chilly autumn evening with whipped cream.
BEAUTIFUL !!!! A really tasty pie even though I used dark brown sugar and ready made pastry cases it was just yummy. I was worried that the texture was to liquid but the filling firms up perfectly when cooked. - 07 Nov 2010
I tried this out and it was my first time making pumpkin pie. I'd always heard about it on American films and in books but had no idea what it should taste like. I substituted the evaporated milk and sugar for 1 tin of sweetened condensed milk. Personally I didn't like this as I found the sludge-like texture quite nauseating. My husband, who lived in the US for 8 years, loved it. So did his parents. They said it was better than anything they had tasted in the states. God knows what they're eating over there! - 21 Oct 2011
I made this at the weekend after finding a lovely pumpkin at the market. I always find working with pumpkin a bit difficult, so I made things easier on myself by cheating with frozen pastry from the shop. It was still brilliant and I'd make this again anytime when pumpkins are in season. - 06 Oct 2008