The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 25, 2009
I'm not usually pumpkin pie fan, but I made this for a friend and it is one of our all-time fav recipes. I always double and make two. I also double the pecan topping for each pie, add 2 Tbs. flour to pumpkin, and bake a little longer than suggested. Amazing Recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 10, 2009
WOW!! My family said this was a new tradition! My dad kept sneaking until it was gone!! Definitely a keeper! I did freeze the bottom layer as suggested!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 25, 2009
Very good most definitely a keeper. I did make some small changes. For some reason my cheesecake layer rose to the top.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 14, 2009
This was really, really good!! I did make more, thicker cheesecake layer, as per other reviews, and cooled it as well before the pumpkin layer. I found the pumpkin to be quite runny, but it turned out awesome, and doubled the streusal, as that is what the recipe and the picture are. The recipe even made enough for 3 eight inch pies, as that is all I have. Will definitely be making again and again!!
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 6, 2009
I used to make homemade pumpkin pies and my family loved them. Then I started making the double layer and they no longer liked the regular pie. Last year I made this pie and my family no longer wants the double layer pie they only want this pie. It is delicious.
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Photo by Mrs. Pula
Home Town: Normal, Illinois, USA
Living In: Kingman, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 1, 2009
I made the recipe exactly as it says but doubled the streusel, because I wanted a generous crunchy topping. It turned out perfect! There is just the right balance of pumpkin, cheesecake and streusel. The baking time was right on and I had no problem with the layers mixing together. My husband liked the fact that the pie wasn't overly sweet. I served the pie with fresh whipped cream. Yum!
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Photo by Jeremy's Personal Chef

Cooking Level: Expert

Home Town: Port Orchard, Washington, USA
Living In: Olalla, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 14, 2009
YUM! My husband said this was the best pie he has ever tried! I doubble the recipe to make two pies, and one of my pies sank in the middle under the pecan streusel and the other did not. I'm not sure why that happened. I think that was my error and not the recipe. This is going to be my official pumpie pie recipe. I think it's amazing :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 14, 2009
Wow, three pies in one! It was such a hit with my family for the holidays! I think it will be a staple from now on!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 26, 2008
I made a few changes I used a graham carcker crust in a springform pan. I also soubled the crumble recipe and used 3T of oats instead of the nuts. I also added a little ginger to the pumpkin mix. turned out great. next time I will double the cheese mixture for a fuller bottom layer.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 12, 2008
I followed the recipe exactly, but somehow flubbed the whole thing...however, after having to bake it an extra 45 minutes and it not being a very pretty pie at all, it was still DELICIOUS!
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Photo by Ryan Miller

Cooking Level: Intermediate

Home Town: Sugar Land, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
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Reviewed: Dec. 1, 2008
Great recipe! I made it with just a couple of changes. I used Splenda for my diabetic husband. They now have a blend of brown sugar which is delicious! I used 4oz. more of cheese to help set the layer. The flavor was fantastic, and the layers turned out picture perfect. Thanks for sharing the recipe!
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Photo by cookingqueen

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 29, 2008
This was pretty good, but I thought the cheesecake layer was overpowered by the other layers. I might increase the cheesecake layer next time. Overall, a good pie that looks like it was a lot of work (it's really not though!).
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 26, 2008
This pie was great. Next time I think I will do 1 and a half of the cream cheese recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 25, 2008
This pie never fails to get rave reviews and is always requested for holidays... I've been making it now for a few years, and have one cooking right now, actually. I use a deep dish pie shell and freeze the cheese layer like others until it's firm set so the layers don't mix. I make more topping depending on the coverage I get over the top, and any extra pumpkin filling goes into a dish and bakes up like a custard alongside the pie for us to snack on at home. I never liked pumpkin pie until I made it this way. Update: Couldn't get a deep dish shell this year, so I made a crust and baked this in a springform pan and it was wonderful... All the filling fit this time! This will be my preferred method now.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 17, 2008
This pie was gone in a flash -- my kids raved about it, and my picky three year old ate it and he's not a fan of pumpkin pie. I left off the pecans because the kids won't eat nuts, but the pie came out perfectly and the recipe didn't need any changes. Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 22, 2008
I was a little nervous making this pie, as I'm not a huge fan of pumpkin pie, but this is the pie I will be making from now on. It was delicious! I refrigerated the cheesecake layer for about an hour in the pie crust and my layers stayed separate. Also, I doubled the topping ingredients and it was perfect. Thanks for the recipe!
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Photo by Shannon F

Cooking Level: Intermediate

Home Town: Schuylerville, New York, USA
Living In: Greenwich, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 14, 2008
WOW! This pie is amazing! It definitely beats the traditional pumpkin. I did put it in the fridge to let the 1st layer set a bit. I spooned the 2nd layer on and it didn't marble at all. It took a bit longer to bake (maybe 20 mins or so). I also doubled the streusal layer.
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Photo by DakotaSMS

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 30, 2008
This turned out VERY well. I also tried with almonds since my in-laws' have so many almond trees.
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Photo by Matthew

Cooking Level: Expert

Home Town: San Diego, California, USA
Living In: Chico, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 20, 2008
A new holiday favorite with the family. Have made it 3 times now. The only change i made is to double the topping.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 5, 2008
I made this for Thanksgiving and the family loved it so much they requested it at Christmas. The cooking time does need to be adjusted. My pie was in the oven about 25 minutes longer than the recommended cooking time. I also put the pie in the freezer for about 45 minutes before I poured in the pumpkin layer. I serve it with Pumpkin ice cream.
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Dallas, Texas, USA

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