This is my husband's favourite pumpkin pie. It's less spicy than traditional pumpkin pies so you can really taste the pumpkin flavour!
You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.
I made a few changes to this recipes I double the vanilla extract. I substitute cream for the evaporated milk. - 27 Nov 2005 (Review from Allrecipes US | Canada)
Perfect!! But with a few changes... I used condensed milk instead of evaporated, because I like thick, creamy pumpkin pie, and I used fresh pumpkin instead of canned. I followed others advice and increased the vanilla, added some nutmeg, and replaced a third of the white sugar with brown. It turned out great, and is my new favorite pumpkin pie recipe! Thanks a lot! - 04 Nov 2007 (Review from Allrecipes US | Canada)
this recipe is extremely simple. however, it does need some tweaking. after following the directions exactly and reading the reviews after, i would say definitely wrap the crust in foil (mine burned and i only had it in for 28 minutes of the specified 40 at the end), do up the amount of vanilla, and do use more spice. not a bad recipe, just not as flavorful as you might expect from pumpkin pie. - 31 Oct 2007 (Review from Allrecipes US | Canada)