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Recipe Rating


  1. 5 stars
    So fluffy and PERFECT indeed!

  2. 5 stars
    My new go to recipe! Thanks.

  3. 5 stars
    I look up and use this recipe every year. My family’s favorite. Yum!

  4. 5 stars
    I don’t usually like pumpkin pie, but I really like this recipe with a good dollup of whip cream. Thank you.

  5. 5 stars
    So easy to make! Thanks for making our Thanksgiving prep easy and tasty.

  6. 5 stars
    I love that I only had to buy one spice instead of a whole bunch that, let’s be honest, I’ll never use again. My kitchen cabinets are happy!

  7. 5 stars
    My company raved about this recipe. I’m going to check out your other recipes too.

  8. Angie Baarts says:

    Am I missing something? I used pre-made pie crust and had way too much filling? Is this for two pies?

    1. It does vary based on how deep your pie pan is. WE always use the deeper one to get the picture perfect results. If you use the thinner pie pans I bet you could get 2 thinner pies

  9. In Canada the butter I buy is 2 cups worth. How much is the stick of butter that you’re calling for?

  10. Can I use margarine instead of butter?

  11. 5 stars
    I never tried Pumpkin Pie before, but my boyfriend loves pies so I decided to try your recipe. He was blown away by how good it was and I tried it and LOVED IT TOO! Great recipe, thanks for sharing

  12. I’ve never made a great pumpkin pie (I’m not a pie eater…)- until now! I loved the ease of this recipe – and my family gobbled this up! Thanks for sharing!

  13. Terry Strickland says:

    Can you use this recipe for mini pumpkin pie? If so, how long to bake them. My son LOVES this recipe.

    1. I’m sure you could…. depending on the size of your pies I would try 15-20 minutes.

  14. What is the total time to bake the pie crust before adding the pumpkin pie filling? Do I need to let the pie crust cool completely before adding the filling and baking again?