SURE CAN;T BEAT A HOMEMADE PIE, ESP. PUMPKIN. I NEVER USED CORN SYRUP IN MINE, BUT SO LIKE THAT FOR EXTRA FLAVOR. NOW ONTO CHRISTMAS SURE U WILL HAVE SOME GREAT IDEAS. ROSIE

By r, herdman on November 23, 2012

I made this for dessert for tomights dinner.My son and husband loved it! My son said he votes for this to be the thanksgiving pie from now on.I followed it just as written.good to the last drop.

By linda roberts on October 14, 2012

What size can of pumpkin the small or large?

By Pamela on May 02, 2012

For a yummy crust, use gingersnaps- food process or blend them - add hot butter and bake liek you would a cookie crust. i always add spices and cinnamon to give an extra kick. Do the same with the pumpkin- add clove, all spice, and cinnamon to taste. I love a kicked up spicy pie.

By jill on November 20, 2011

Ok, so it made may sound crazy but i LOVE TO COOK but im ONLY 11 years and since im pretty good my mom lets me. and i've made some of your dishes before like you 3 layer banana nut cake /w/ cream cheese frosting and that was so fun to make and and delish! Plus i've also made you yummy sweet potatoes! Mmm mmm mmm so good!... Anyways Thanksgivings coming up and i cant wait to make this and taste this lol thankyou miss deen for inspiring me so much to cook!! I just love it!! It my favorite thing to to!!!!

By AnnMargaret Burden on November 18, 2011

This recipe sounds yummy!I will definetely try it for Thanksgiving!Thanks so much for sharing such wonderful recipes and Talent with us all!Regards from Giselle in Honduras,Central America!!!I love to Bake and Cook!!!

By Giselle's Recipes and More on November 01, 2011

Just wondering about pie crust. After you make it, it says to put in the refrigerator for 30 minutes. Can I leave it longer, like a day or so? let me know. Thank you.

By Marie on November 01, 2011

paula i just love youre cooking and someday i want too meet you in person, this has always been my dream i watch your cooking show all the time, and when i;am watchinh tv. i,am on the internet looking at your food paula i,am going to be 65 in march and would love too meet ya, but i,ve never been on an airplain but i would do this because i would love too taste some of your food. i really hope this is going to one of my favore person please email back if you can. thank you katherine mack.

By katheruine mack on October 18, 2011

when are u coming to bayarea Paula i love your show my son love watch u cook it makes him want eat the tv he is only 5 years old

By michelle williams on October 18, 2011

paula, you are the best, and everything you do rocks. all the best angie

By angela clay on January 30, 2011

i had your pumpkin pecan struesel pie .can i et the recipe . it is fantastic . thanks viola

By viola mcnulty on January 01, 2011

By Anonymous on November 23, 2010

By Anonymous on November 23, 2010

Hello from North Carolina. My people say they don't like pumpkin pie, but they LOVED this recipe. I added 1/4 tsp cinnamon and nutmeg to it to make it have more of a "sweet potato" taste. Also, this recipe will overrun a regular 9" pie crust due to all the pecans, so you can make two thin ones or use a deep dish crust and put the remainder in a small ramekin for a little custard.

By Anonymous on November 29, 2009

Greeting from Mississippi!! The DH loved this recipe!!! He likes pumpkin and I like sweet potato. Did not have dark Karo on hand...used the light. Made two pies.......one using pumpkin and one using sweet potato...the sweet potato taste better. Pumpkin always taste "gourdy" to me...guess Iam a "root" person...LOL Also,used Jim Beam instead of the vanilla favoring. This recipe is a keeper!!! Bye,Ya'll!!

By Diximagnolia on November 10, 2009

Delicious and so easy to make! This is my go-to fall dessert especially when I'm short on prep time.

By Anonymous on October 31, 2009

Delicious and so easy to make! This is my go-to fall dessert especially when I'm short on prep time.

By Anonymous on October 31, 2009

Delicious and so easy to make! This is my go-to fall dessert especially when I'm short on prep time.

By Anonymous on October 31, 2009

By akpixienana on November 24, 2008