I had some issues with this pie. It annoys me that a large number of pumpkin pie recipes call for a 9-inch pie crust, and then there’s too much filling. This was the case with this recipe, so I baked the extra in a couple of ramekins. But if there’s enough filling for a 10-inch crust, the recipe should call for a 10-inch crust.

I got positive reviews for this pie, but most people still prefer the firs one I made this season. This one has a bit of spiced run and some coconut milk in it. The color was a little off too – kind of dull brown/grey. Not appetizing.

• Jamaican-Spiced Pumpkin Pie (Fine Cooking #101, October/November 2009, p. 62)