I made this pie a few weeks ago for my husband and some friends. I followed the recipe exactly, but used fresh pumpkin puree instead. I made a mistake with the streusel layer and over-mixed it, so it looked more like cinnamon-roll filling than of a crumb topping. I dropped it in spoonfuls all over the pie before I baked it. My friend said it was the best pie he'd ever eaten, and he's pretty picky. I made it again, this time getting the streusel right, and my husband said it was good, but not as good as my first attempt. I am going to make it again, and really soften the butter in the streusel, almost to melting, and drop it on top of the pie and draw it through with a knife all over. I also added the spices for the pie again into the topping (to make it a little spicier). Great pie (though I can't eat it)! This will be my standard pumpkin pie recipe from now on.

Reviewed On: Oct. 30, 2008

It has been at least 10 years since I've made a cheesecake, and I was worried about this, but I thought with so many reviews, I couldn't go wrong. The flavor and consistency of the filling was absolutely perfect, perfect, perfect. I made a strawberry reduction with fresh strawberries and sugar to put on top. There seemed to be something wrong with the crust---it was awfully dry. I'm not sure if the 15 graham crackers means 15 sections or 15 whole crackers. It seemed like I either needed to halve the graham crackers or double the butter. That said, it was delicious, and I will keep it in my file and make the small change of doubling the butter in the crust.

Reviewed On: Aug. 31, 2008

This breakfast pie was absolutely delicious. I baked it for dinner last week, and my husband and daughter devoured it. It was firm but wonderfully moist, and reheated great! Will keep this in my recipe box.

Reviewed On: Jul. 26, 2007