Well, the filling is good, but I went with even less time to pre bake the crust, and also used a pie shield, and it came out WAY too dark…Almost burnt. Will not pre bake next time.

Unless you used a lot of cloves, I’m not sure why it would taste bitter? Are you making any adjustments to the recipe?

Usually I use this recipe and it ends up perfect and the taste is amazing at first but kinda has a bitter aftertaste. It’s a little strange. Do you have any ideas why? I think I might’ve added to much cloves. Can I fix it?

Hi, Mary! The crust and filling will work just fine for a 9-inch deep dish pie plate. I haven’t tried it in a 10-inch pie plate, but I think it would work. You will probably want to reduce the baking time slightly for the 10-inch one.

Very good instruction video.  Will attempt this recipe next week.  

Thank you, Robert! I’m so glad you enjoyed the pie and that it brought back such wonderful memories for you!

As a Canadian a long way from my Mother’s pumpkin patch, living in Netherlands I have grown 25 sugar pumpkins and used your recipe three times. The second was witha pumpkin-based flour which was a little dry, so I will do the hybrid version next mixing normal flour with the pumpkin. All other aspects of your presentation and the final result are the biggest reminder of what I enjoyed 75 years ago – Mom’s Thanksgiving Pumpkin Pie. Now all I have to do is introduce Thanksgiving to The Netherlands.

Pie crust has a lot of fat in it, so it shouldn’t stick. You can if you prefer to though.