Pumpkin Pie

The perfect pie begins with the perfect crust-one that is tender and flaky. Cutting the butter into the flour mixture is a key step. The butter must be cold and hard; if it warms up and softens, the flour will absorb it, become sticky and yield a dense, tough crust. We recommend mixing the ingredients in a food processor. It allows you to work quickly so the butter doesn't have a chance to soften. And by running the machine in short pulses, the processor won't heat up and melt the butter.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Pumpkin Pie
Review 1 for Pumpkin Pie
5 out of 5
5 out of 5
Yadira
,Brownsville
,TX
October 27, 2014
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Love the pie...
October 27, 2014
The filling is darker than the store one but definitely more delicious. My husband loved it. Pumpkin Pie is not my first option to eat but this is definitely an excellent recipe.
Pros: Good Value, Easy, Impressive, Will Make Again
Review 2 for Pumpkin Pie
5 out of 5
5 out of 5
marathonrunnergirl
,Maryland
September 3, 2013
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+3points
3of 3found this review helpful.
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Perfect Pumpkin Pie
September 3, 2013
This pie is perfect. I used the Emilie Henry pie dish and the Williams Sonoma pie crust cutters which really make it present well.
I added 1 tbsp of good bourbon to the recipe for an extra kick of spice and it was a success!
I also left out the egg yolks because I didn't have anything to do with the egg whites. I added an extra whole egg in place of the yolks.
Everyone loved it, will make again, and highly recommend!
Pros: Appearance, Impressive, Will Make Again
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