Comments on: Best Pumpkin Pie

By: Jeanine Donofrio

Jeanine Donofrio — Sun, 30 Nov 2025 22:24:14 +0000

In reply to Zera. unsalted

By: Zera

Zera — Sat, 29 Nov 2025 14:54:34 +0000

Should the butter for the crust be salted or unsalted?

By: Jon

Jon — Fri, 28 Nov 2025 15:57:29 +0000

I should’ve had a backup pie. This recipe ruined Thanksgiving.

By: Lindsey

Lindsey — Fri, 28 Nov 2025 08:44:53 +0000

Really wish it was more clear that you only use HALF of the cashew cream. It should say that IN the recipe rather than just in the ingredients part. It should say “Combine the pumpkin puree, HALF of the cashew cream..etc.”

I didn’t see it because of an ad that is right between the ingredients. I added the full amount of cashew cream and it of course dulled the flavour. Tin pumpkin in Australia is so expensive I only had one tin so I couldn’t re-do it.

By: VA

VA — Fri, 28 Nov 2025 05:45:37 +0000

I tried this recipe and unfortunately it was really disappointing. The instructions sounded promising, but the pie turned out bland and the texture wasn’t good at all. Even after double-checking the steps, it still came out awful. I wouldn’t make this again. Whoever came up with this recipe please don’t step in a kitchen ever again.

By: Cassi

Cassi — Thu, 27 Nov 2025 20:43:25 +0000

I just became lactose intolerant and chose this recipe for Thanksgiving. Easy enough and tastes great! I love pecans so enjoying the crust. It was close to 50-55min at the 350 baking temp. Also, make sure you use only one cup of cream. I almost used 1.5!

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 24 Nov 2025 20:57:23 +0000

In reply to Bri. Hi Bri, these were vintage pie tins but you can use any 10-inch pie pan.

By: Bri

Bri — Mon, 24 Nov 2025 06:01:18 +0000

In reply to Kayla. Hi Kayla, what pie tin/bakeware did you use to have the pie crust come out perfect?

By: Bri

Bri — Mon, 24 Nov 2025 05:54:36 +0000

Where can I purchase the baking tin that was used for the pie?

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 17 Nov 2025 17:12:49 +0000

In reply to Lucy. Hi Lucy, I'm so glad you both have been enjoying the recipes!