Reviewed: Dec. 27, 2008

This pie was a hit at the X-mas party. Everyone loved it. The cream cheese on the bottom is a great surprize. Over all, it was a simple recipe. I added just alittle more sugar..I love this Pie!

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Jess

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

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Reviewed: Dec. 24, 2008

I made this for the first time for Thanksgiving dinner, everyone RAVED over it, and my husband who loves pumpkin pie, said this was the best pumpkin pie he'd ever had! I had to go home and make another one just for him! He ate every last piece, and now said that when I bake him a pumpkin pie, it has to be this one!! I now am requested to bring this for our Christmas dinner too! Thank you for a great recipe! However, I did alter it a bit too, I used all spice instead of each individual spice, I used one tsp of the allspice, and one tsp of cinnamon, and it still came out great! Also, it takes about and hour and a half to bake I found too. So, thanks again! I will use this for many years to come I'm sure!!

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Chriss P

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Dec. 6, 2008

This pie got raves reviews by my boys - all of them!! I used a ginger snap crust to spice it up a bit - huge hit!!

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Kathi

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Reviewed: Nov. 25, 2008

I made this for a potluck at church and it went well. I used pumpkin pie spice instead of the individuals and it worked fine. I also forgot to add the egg to the cream cheese mixture, but it tasted good anyway. Will make againe.

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Mrs. Durkee

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Reviewed: Nov. 12, 2008

My husband doesn't care much for pumpkin pie - but he likes this one!! Tip one: don't soften the cream cheese like you would butter (don't let it get warm) - soften it by beating it with a wooden spoon while it's still cold. Tip two: I had way too much filling for my pie crust - be prepared to make some mini pies in muffin tins along with it. Tip three: I cooked it a bit slower and only tested the pumpkin part for doneness.

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webmonkey

Cooking Level: Intermediate

Home Town: Arnold, California, USA

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Reviewed: Oct. 6, 2008

Made this one several times, and it's always a winner! One trick I learned to keep the layers separate is to pour your bottom layer into the pie crust first, then chill in the refrigerator for half an hour or so before adding the pumpkin layer. Also, as someone previously suggested, pour the pumpkin in over the back of a spoon. It comes out perfectly every time!

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Danny

Cooking Level: Intermediate

Home Town: Hollywood, California, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 15, 2006

I've made this pie for Thanksgiving for the passed few years and everyone always loves it. Even those hardcore pumpkin pie lovers who don't like change.

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VENUSA423

Cooking Level: Expert

Home Town: Corpus Christi, Texas, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Oct. 21, 2006

This was really easy to make. I added 1/2 teaspoon of cloves and 1/2 teaspoon of allspice. I also put 2 teaspoons of nutmeg and just poured the maple syrup into the pumpikin batter. I also added a teaspoon of almond extract to the cream cheese mixture and doubled the vanilla (can never have too much vanilla!, what can I say southern families make everything spicier!) I did wait about 20 minutes before pouring the pumpkin onto the cream cheese it was well set by then. I used my cast iron pan for the pie and it came out lovely! Thanks for the recipe! It's great!

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Boolicious Nummies!

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Nov. 9, 2005

This type of pie has been a Thanksgiving staple in our family for many years. If you love pumpkin pie & cheesecake, like we do, you've got the best of both worlds in this recipe. A few hints to those who have had problems with this recipe. Make the pie in 2 steps, after putting the cream cheese layer in the shell, refrig. until you've mixed the pumpkin layer, it will firm up slightly, & lessen the chance of the layers mixing. Also, if you have the problem of the layers inverting, which our family has experienced in the past, we've figured out a definite culprit. DO NOT USE PUMPKIN PIE MIX IN THIS RECIPE. This is the canned pumpkin with spice already added to it, it will definitely flip-flop your layers! Try a slice with a dollop of whipped cream for that bit of extra sweetness! YUMMY!

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LISAME27

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Reviewed: Nov. 26, 2004

I have made this pie for over 20 years when a neighbor made one. It has alway been a famil request. The trick to keeping the layered look is to pour the pumpkin mixture over the back of a large spoon.

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AUDIBUG

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Reviewed: Dec. 13, 2003

I have to admit I was disappointed. Not sure what I had expected, but this pie was nothing out of the ordinary - just some pumpkin pie atop cheesecake. Barely a quarter was eaten. Won't make this again.

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MEANDMYJULES

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Reviewed: Nov. 25, 2003

Everything turned out well until I had to pour the pumpkin mix in the pie shell. It mixed in with the cheesecake layer, therefore it didnt have the layered look and taste to it. Overall, I got good compliments on the recipe.

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CLOVERPARK253

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Reviewed: Dec. 2, 2002

This is one great pumpkin pie and very easy to make! I used a graham cracker/chopped pecan crust (see Carolyn Rothwell's Pumpkin Cheesecake Pie in this section) and it was great. Might just be my oven, but it took less than an hour to bake -- more like 50 minutes.

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KAYCJ

Cooking Level: Intermediate

Home Town: Greensboro, North Carolina, USA

Living In: Los Angeles, California, USA

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Reviewed: Nov. 30, 2002

Really tasty and easy to make. I don't know if I did something wrong, but my bottom layer didn't stay on the bottom when I poured in the pumpkin filling. It pushed to the sides and bottom. I took a toothpick and swirled the colors together around the edges for a nice design and it looked great. It did make enough for two pies, I wish I had read the first review before I made it! I will make this pie again, everyone loved it.

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ROCKETROX

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Reviewed: Nov. 22, 2002

This recipe has been a favorite of our family's for years. I was able to make two pies out of this recipe. I drizzled the maple syrup on top and also sprinkled crushed pecans on top! This is by far the best pumpkin pie I've ever had!

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GOLDMAN01

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Reviewed: Dec. 31, 2001

i really loved this recipe because it was fun and easy to make. i have already made it about 6 times. everyone loves to eat it, i also had alot of people ask for the recipe! i ( well you) got a lot of compliments. thank you very much. i am going to make it again today, for new years day.p.s. you have a great name for it, (paradise) i guess alot of people are attracted to it, especially when i live in hawaii. -alyssa

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