Posted: 12/27/2011 4:08:12 PM
I love this pumpkin pie recipe. I made i t with my mom. The pumpkin pie got a little bit burnt, but it still came out delicious.
Posted: 11/17/2011 7:00:43 PM
I always use brown sugar and 2% evaporated milk for my pumpkin pies and they come out great. I have even made them using egg subsitute when I am really trying to cut back.
Posted: 11/21/2010 7:17:44 PM
Look carefully at the bottom of the recipe and you will find (in print quite easy to miss): MAPLE PUMPKIN PIE: Substitute 1/2 cup maple-flavored syrup for 1/2 cup of the evaporated milk.
Posted: 11/18/2010 11:25:10 PM
i love this recipe except i omit the sugar and evaporated milk and replace with a 12 ounce can of sweetened condensed milk. plus i bump up the pumpkin pie spice to 2 teaspoons instead of 1 1/2 teaspoons. i have also replaced the pumpkin with 2 cups of baked acorn squash meat which to me makes for a better pumpkin pie..lol don't be afraid to experiment..have fun and enjoy!
Posted: 11/16/2010 1:19:59 PM
Sounds terrific but the recipe should include the 'secret ingredient'....the maple syrup.
Posted: 11/15/2010 3:44:10 PM
Can you substitute brown sugar in place of the regular sugar?
Posted: 11/15/2010 10:53:33 AM
This is the easiest pumpkin pie recipe ever!! And every bit as good as my mom's old traditional recipe! Not going back to that!
Posted: 11/15/2010 10:11:31 AM
The associated video says to add 1/2 a cup of Maple flavored syrup, but the recipe doesn't mention it. Is it part of the recipe?
Posted: 11/10/2010 1:22:26 PM
This pie was delicious! My only suggestion would be to put foil around the edges of your crust for about half the time so it doesn't burn.
So yummy, will make again!
Posted: 9/11/2010 6:58:47 AM
Could you substitute the regular evaporated milk for skim evaporated milk??