Excellent. I used shop-bought pastry so this was ready in minutes.

Made this pie this evening. It's not been even an hour and I'm on slice number two.
I've always been put off of anything to do with Pumpkin as I cannot stomach the smell of it raw, but this has really surprised me and is way up top of my favourites list now!
Followed recipe to the 'T' except with the maple syrup. I used one tablespoon in the cream as it was all I had left and definitely think 4 would have made it way too sweet. I also squeezed the excess juice from the pumpkin in the colander as i would a swede which i think would make a huge difference as it's very juicy!

Made this and it was the best recipe I have ever tried. Didn't have the pastry so used a digestive biscuit base ( crushed half a pack with melted butter and pressed into the flan tin) also as muscovado sugar is expensive at the moment used half a jar of cheap honey instead. Did take longer to cook though possibly 1.5 hrs. The maple syrup/pecan cream was delis. Will make again.

Made a different pie recipe but the maple and pecan pie is amazing!

So sweet but very very tasty :)

After my husband grew a couple of pumpkin plants I had loads to use and no clue what to do with them. This recipe definately solved that! Its absolutley delicious and easy to make.
Cant wait until we have more pumpkins this year as all my family is now desperate to eat it again!

any low fat alternatives to double cream?

I made this about 6 times during october and november as people kept requesting it, a big hit all around, the nicest pupkin pie i've had!

So nice and easy to make, will definately make it again.

Thanks for this: it went down relatively well in our household, though I don't think I'd make it again. The taste is lovely but the texture was too smooth for me and the colour is a bit unappealing!

I love this recipe! I made it from the magazine when I was at uni and have made it every year since - a firm favourite with my friends and family!

Really great, nice and subtly spiced (though I used a tiny bit less of each spice than the recipe says, as I don't like my spices to be too strong). The cream with the pecans really lifts this dessert to another level and well worth making. Will definitely make again next Halloween!

This is actually meant for the Pumpkin Pie recipe in Nov 2011 Mag- it is probably very similar. I had never tried pumpkin pie before either but really enjoyed it. It did remind me of egg custard tart but less 'eggy' and a nice taste of cinnamon too. Maybe the Nov 2011 one is a bit healthier as its made with milk not cream and I only had skimmed SO I just had to pour over a spot of double cream : )
No point throwing all that pumpkin flesh away - give it a try, you may be pleasantly suprised !

Never bought or eaten pumpkin before - so was intrigued to try this. It was easy to make, and I enjoyed trying pumpkin for the first time. It was very sweet, especially with the cream, but I am sure it is supposed to be! Not sure I am a true convert, but glad I made the effort to try!

I've never made pumpkin pie before but I found this recipe very quick and easy. I used the scrapings of our pumpkin that we carved for Halloween and it worked really well. I don't have a food processor so just blitzed the pie filling ingredients with a stick blender, which worked just as well. The filling was very runny when I poured it into the pastry case but firmed up perfectly. I didn't make the maple cream but served the pie slightly warm with vanilla ice cream. Absolutely delicious. I will definitely make this again, and I think it will become a Halloween tradition in our house as a delicious way to make sure our pumpkin scrapings don't go to waste.

I had never made or tasted pumpkin pie before so decided to give it a go and it is absolutely gorgeous!! Similar in texture to the little custards we get in bakeries here in NI but with a different flavour obviously.

I found this really easy to make (using shop bought pastry) and I could have eaten the whole thing myself!LOL

Made the similar version in the Nov '11 issue of Good Food Magazine, this used caster sugar instead of Muscavado and milk instead of cream, with cinnamon & nutmeg, instead of ginger for the spices& I added fresh vanilla seeds too.... very very nice, worked out fine....

I had my first ever Thanksgiving and first taste of pumpkin pie this week. My lovely American friend introduced me to pumpkin pie and it was divine, when I asked her for the recipe this is the one she sent me!!!
Absolutely gorgeous!!!

Making this for Thanksgiving dinner tonight but have made it once before and I remember it being lovely. My picky husband, who had not tasted a pumpkin pie in his life before, absolutely loved it so much so he asks me often when I'll be making it again. I guess today is his lucky day.

Have made this a couple of times so far this year and it has always been positively hoovered up by my French other half and his mates who love it. Going to try it on my American collegue this week as he's pining for home it being nearly thanksgiving...