was initally hesitant about grinding my own spices, as that meant having to purchase a mortar & pestle. But was extremely satisfying, the flavour of the freshly ground spices made a hugh difference in taste. Family loved it and the brandies ginger cream was to die for!
Very beautiful, very good... I have to admit that I have never been a pumpkin pie lover, so I may not be the best judge, but everyone else seemed to think it was delicious.
Perhaps something went wrong here, but my husband and I were not too impressed with this one. I actually went back and took a second look at the reciepe because I thought I left something out, unfortunately that was not the case as I followed it exact. Other than the spices it was sort of bland and not nearly enough sugar to even make it sort of sweet. We are not real sweet tooths either and I even used fresh spices! Tasted like spiced squash pie? The whip cream was way over powered by the ginger...White sugar and less ginger next time? The crust came out excellent, very nice and flaky
Hands down the best pumpkin pie recipe I have made. I have yet to grind the spices, but even using spices just from a jar, the brandy,ginger and pepper make this a wonderful pie filling. The whip cream with the brandy and ginger make this combination complete. Rave reviews from the family!
This was the most pumpkin-y fresh tasting pie. I only used fresh grated nutmeg but next TG I will go all out with fresh spice.
Best pumpkin pie I've ever made. Grinding the spices fresh made all the difference. I had to use fresh pumpkin (Muscat) as we can't get it in the can here. First time Austrian pumpkin pie eaters LOVED it!
This is a very good quality 'traditional' pumpkin pie. Very happy with it.
Love, love, love this pie! Sometimes the traditional pie is to sweet and has little depth to its flavors, but this pie tops them all. Pepper and brandy take it to the next level. I've made it several times and will continue to use this recipe to make my future pies.
This is an excellent rendition of pumpkin pie with minimal fuss. The challenge for me has been the pie crust. The technique shown on the Fine Cooking video is excellent but there are a few subtle tricks I learned along the way. When fluting, be sure to press not just sideways but down to make the dough adhere to the top of the pie pan and be sure that the pie weights nearly fill the pan; otherwise, I found that the butter-rich dough literally melts down the sides. For those of us who are experienced cooks but not bakers, I hope this little tip helps.
This pie got rave reviews when brought to a party recently. I didn't have brandy and so ommitted it, and I used bottled spices, but it still tasted great. I loved the texture of this pie which was lighter and creamier than the usual pumpkin pie. This is now going to be my annual Thanksgiving pie recipe!
I thought this was the best pumpkin pie I have ever had. It is aggressively spicy, which my wife thought was okay, and my kids would not touch. So I give it 5 stars for a gourmand, 3 stars for most people, and 1 star for kids. For the FC audience, I would assume most are gourmands. We all agreed the crust was awesome. I used rice in parchment paper for the blind baking, but found a great tip online: use a second pie plate that fits perfectly inside the first instead of pie weights. I ground all the spices fresh as recommended. I may try skipping the pepper, and just grinding fresh nutmeg next time to see if I can get more balance.
I left out the brandy in the pie and whipping cream and used a different pie crust, but the pumpkin pie filling was one of the best I have had. My family raved about it.
Made two off the bat. Subtle flavors in a creamy texture. Brandy does enhance the spices, and I was pleasantly surprised how it improved this traditional common place pie. I would add only 1 Tbs of brown sugar to the whipped cream, and sprinkle cinnamon over it and the pie before serving.