The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: May 20, 2009
One of my favorites. My mother always made this for Thanksgiving and my birthday (which is right around Thanksgiving). When she passed away I started making them myself. Everyone that I have had try it loves it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 16, 2009
This was a really nice twist on pumpkin pie. I don't even like pumpkin pie, OR whipped cream, but I ate most of it myself! It was nice to have something that tasted a lot like pumpkin pie without having to bake it. I'll make it again I'm sure.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 27, 2009
I make this for everyone, the guys at my husbands work ask me to make it all the time. It is great!!!
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Living In: Hermiston, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 20, 2009
I am not a fan of regular pie crust or pumpkin pies. This is the only pumpkin pie that I will eat. My fiance is the same way. This recipe is perfect. I have had trouble with the filling being runny, however, I have learned to use more pudding mix than the recipe calls for, this helps the mixture to set better. I also use,instead of solid pumpkin and adding the spices to it , I use the easy pumpkin pie mix made by Libbys, It already has the spices added to it. This saves a little time and also tastes great. Those of you that have had trouble with this recipe being runny and not setting properly, do not give up this is a great pie. Keep trying, it will be well worth it in the end.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 6, 2008
I did not have a problem with it setting but found the pumpkin layer to spicy. I gave it a 3 because my family did enjoy it for Thanksgiving.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 6, 2008
My mother has been making this for years and handed the recipe off to me. After years of making "runny" pies I have finally perfected it. The secret to making it not runny is to use regular cream cheese and whipped cream. Using fat free or reduced makes the pies runny....probably because of the less fat. So my word of advice is use the regular stuff and skip the reduced/non-fat items. Using the regular items I no longer have to chill the 1st layer. Good luck to all!!!
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Cooking Level: Expert

Home Town: Coleman, Michigan, USA
Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 1, 2008
the flavor was toally there, but it turned out real runny and was unable to serve it at thanksgiving. I will not use this recipe again.
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Cooking Level: Expert

Living In: Redmond, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 29, 2008
My family raved over this one. I made it gluten free for us by using GF crumbs for the crust and then followed the directions exactly. Wonderful pie. We loved this!
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Cooking Level: Expert

Living In: Lexington Park, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 29, 2008
I really liked the bottom layer but thought the top had too many spices. Next time I think I will just double the bottom and add a cherry topping.
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Ashburn, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 28, 2008
extremely easy and fast to make and was delicious,a major hit at Thanksgiving this year. Anorher plus, you can make it the night before, anything that can be done ahead of time is always a plus. I barely got a piece of it! I sprinkled a little pumpkin pie spice in batter also. Thanks for sharing a great recipe!!
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Cooking Level: Expert

Home Town: Springfield, Missouri, USA
Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 27, 2008
This was great! For the pudding, I used one instant vanilla and one instant pumpkin pie pudding packets. This way, I didn't have to add extra cinammon, cloves, etc. It was perfect! And I did chill each layer before the next one. Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 24, 2008
I have made this recipe numerous time at holiday time. It is always a hit and I'm always asked for a copy of the recipe. It's delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 22, 2008
This recipe is fool-proof and so easy!!! I made a pie yesterday just to make sure we would like it before I made it for Thanksgiving. It was great!!!! Nobody could fail at this recipe. I did use 1 and a half teaspoon of pumkin pie spice instead of having to buy individual spices. I also added a little whip cream (about 2 tablespoons) to the pumpkin pie mixture. I did take the advice of chilling the cream cheese mixture before adding the pumkin pie mixture. Awsome!!!!!!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 18, 2008
This is really really yummy! The only thing was I made it as well as the chocolate trifle and EVERYBODY preferred the chocolate trifle so I had a lot left over, but it was still great!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 14, 2008
The cream cheese layer was delicious! Unfortunately the pumpkin pie layer wasn't that great...
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 13, 2008
The pumpkin layer in this was not bad, especially after doubling up on the spices. Unfortunately, I had the same problem a lot of others did in that my layers just wanted to melt. I even followed another reviewer's advice and chilled the crust first, and then each layer as it was added, but I still got the melding of layers. Overall, I think it was a nice change from traditional pumpkin pie, but it was much too pudding-like for me.
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mo

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 9, 2008
I made this for company and it was very well received. I made a few little changes, but they weren't really necessary. This is good as is. :) Thank you.
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Cooking Level: Intermediate

Home Town: Newton, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 4, 2008
A winner and keeper! I make this every holiday season and now get requests for it throughout the year. Everyone loves it and it's so easy to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 3, 2008
This recipe was surprisingly good. I was a little hesitant when I saw the jello. I thought it was a bit odd. However, I tried it and my whole family loved it. I didn't change anything in the recipe. I followed directions to the tee and it was just simply delicious. I don't eat many pumpkin pies so I can't say I've had the best pumpkin pie in the world, but this one was very good. Also, it's very easy and very hard to mess up. I've tried a cheesecake pumpkin pie which was harder to make and not as delicious as this one. Try it! You'll be pleasantly surprised.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 24, 2008
This recipe was very easy to make and the pie looks very pretty, but I guess I can't get used to the idea of a no-bake pumpkin pie. The cloves were way too strong for the pumpkin layer, and the pumpkin layer also just tasted way too 'raw' for me (although I did like the bottom cream cheese layer).
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Cooking Level: Intermediate

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