The Ultimate Pumpkin Pie

Making this since the issue came out in the 90’s!! The best!,

• Anonymous

• Charleston SC

• 11/23/2022

Best pumpkin pie recipe! I’ve been making this recipe fir years.

• Kristine

• Brentwood, TN

• 9/26/2022

I have also been making this pie since 1993, I was in High School when it first came out. This is the only pumpkin pie my son will eat! As other reviewers have stated, the crust can be a PIA. I've learned to freeze it longer, closer to 30 minutes, use pie weights, and DON'T use a glass pie dish. I now have a cast iron dish and it makes all the difference. No more slipping down the sides or undercooked bottom! It's been a game changer for this pie and others.

• MMeyers

• 11/24/2021

我也从1993年开始做这道菜。我的圣ill have the original magazine! The crust was tricky for me too. I used to do it by hand with a pastry cutter but a food processor expedited my process. The edges of the crust sunk the first few times making the pie, even following instructions. I started freezing the pie crust longer (at least 30 minutes) and carefully pressing the foil on every bit of the frozen crust. I used dry rice as pie weights and that kept the pie from falling. (Gingerly lift the foil so it doesn't tear the crust when removing.) Years later, I graduated to the ceramic pie weights I use today. My trick for the apricot jam is to stir it in the jar before layering on the bottom of partially cooked pie crust. It's much easier to spread and helps prevent holes in the crust. Finally, I've found it doesn't quite look done when recipe says to pull it out, but it is. I overcooked the pie one year. I'm not invited to Thanksgiving unless I bring this and Colonial Times Apple-Cranberry Pie with Cornmeal Crust which is also found in November 1993 issue. Just kidding about the invite, but to say my family would be disappointed would be an understatement. Give it a go!! You'll be glad you did. PS I previously rated this four stars, likely due to crust frustration. I would change to five stars with years of experience but fifth star grayed out.

• brokerbee

• San Diego, CA

• 11/23/2021

I've been making this since the recipe first came out - 1993? I get rave reviews every time I make it.

• Cookie

• panama

• 9/14/2021

Today is the third time I have made this delicious pie. Pie crust is easy, go slow and follow directions. Placing it in the freezer makes a difference. Also make sure your oven rack is the second to the bottom. And don’t forget everyone had a different oven; they can be finicky. The apricot jam is what makes this pie so special.

• lmyers804772861

• Oregon

• 11/26/2020

THIS IS IT. You've never had pumpkin pie like this.

• mgarreola

• Union City, Calif.

• 11/18/2020

Have made this every year for years and the crust edge always sags and the bottom gets holes in it. I made one and a half times the dough recipe and patch. it's fine. I love this pie!

• kayo

• Berkeley CA

• 11/2/2020

I have cried several times while making the crust of this pie, but my family insists on me making it every thanksgiving. This year I had the most success, although it took two tries because I forgot to put in the eggs on the first try. Some tips are : cold cold cold dough. Once in the pie pan freeze at least an hour. Press the foiled tight against the sides. I always save a little dough for patching. I baked the pie with covering the sides of the crust from the beginning (after the filling). I like the silicone ones that from Crate and Barrel that come in sections.

• zaban3

• Minnesota

• 11/28/2019

After reading other reviews, I am surprised that people had trouble with the crust. I am not a "pie Baker" and have never had trouble with the crust. I am careful to ease the rolled crust into the pan. Do not stretch it. Press the foil against the dough. I also just turn the edges under and crimp as shown in the photo above. This pie is easy and delicious.

• gommi

• Dallas

• 10/30/2019

My family and guests love this pie. I have made it every Thanksgiving since 1993 and it is our all time favorite pumpkin pie. The sweet tang of the apricot preserves put it over the top. A little whipped cream and, well heaven.

• gommi

• Dallas, TX by way of 9 other states.

• 10/29/2019

I've made this oh, five years in a row now because it is so good and everyone raves about it I'm afraid of making anything else and disappointing. And why should I? This is a fantastic pie that is aptly named the Ultimate Pumpkin Pie. I am gluten free and have made it with different pie crust recipes. Bob's Red Mill Pie crust always tastes great with a really nice buttery flaky crust with a beautiful carmelization creeping through the bottom, though it does tend to brown too quickly so the pie edges is a bit burnt while the rest of the crust is devine. I used the Pillsbury gluten free pie crust recipe this year since the store was out of the Red Mill and the crust was much lighter and didn't over brown, but it didn't get the carmelization i really like. Shell aside, the pie is classic in taste plus something even better that leaves you wondering what made it so good. (It must be the apricot preserves?)

• dlaviano

• Brooklyn, NY

• 11/25/2018

Awful, worst pie I have ever made!,

• kathybpender

• Chicago

• 11/23/2018

I have made this recipe at least 3 times, I absolutely love it! The apricot preserve is key and makes this recipe unique. Everyone who tried my pie, loved it! I highly recommend it.

• mangaba48

• San Luis Potosi, Mexico

• 6/25/2018

This recipe was super easy and it is the best pie crust I have ever made. I highlty recommend it, in the future it will be the only pumpkin pie recipe I use. I have already made it twice!

• mangaba48

• San Luis Potosi, Mexico

• 2/3/2018