Reviewed: Jan. 8, 2011

Very good! The only thing I do different is add 1 1/2 tsp pumpkin Pie spice in place of the cinnamon, ginger, and nutmeg-which is essentially the same thing. Also I use salted butter and leave out the pinch of salt. I only needed to broil for a lil over a minute. Also cover the edge of your pie crust with either foil or a protector because it will burn. Also wanted to add that if you don't have the evaporated milk- you can use sweetened condensed milk and leave out the sugar in the pumpkin layer. Very good pie, always a crowd pleaser!

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Reviewer:

BarefootMom

Cooking Level: Intermediate

Home Town: Half Way, Missouri, USA

Reviewed: Nov. 30, 2010

This was one of the best pumpkin pies that I have ever made! I will be making this a Thanksgiving "must have" from now on. My hubby loved it! I followed the recipe exactly (which I seldom do!) and as others have stated, there is a lot of pumpkin filling, so I just didn't use it all. Fantastic recipe!

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Reviewer:

Dawn

Cooking Level: Intermediate

Living In: Pulaski, Wisconsin, USA

Reviewed: Oct. 31, 2010

I made this as a custard rather than the pie crust and it was a hit. The cream cheese and pumpkin marbled; I tried to layer it, but was not successful. The recipe was delicious and I will make it again. I did use more spices and if you like sweet custard, firmly pack the brown sugar and add a bit more white sugar.

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Reviewer:

Carol

Reviewed: Nov. 30, 2009

I love this recipe. I've made is several times and always get praise. I don't really change very much, except I alsdo add 1/4 tsp of pumpkin pie spice, and I finely chop the pecans (I think this makes the top layer ever better). The pumpkin part is too much to fill the pie shell, so I usually fill two small ramakins with whats left.

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Reviewer:

lturpin

Reviewed: Nov. 28, 2009

I liked this pie. Looks very nice when finished. The amount of filling requires a deep dish pie pan. For the pumpkin layer, I scalded milk on the stove and spiced the milk (to infuse the spice) instead of using evaporated milk. Then I added the eggs to the milk and made a light custard before adding the pumpkin. For the cream cheese layer, I whipped the cheese with lots of sugar and then folded in the beaten egg (whipping the egg with the cheese can overdue the egg). I poured the cream cheese into the pan crust and let the cheese layer set a little before adding the pumpkin layer. Since the pie is so thick, I needed to tent the top with foil near the end of the bake (to get the filling to bake completely without cracking/burning the top). For the topping, I creamed the butter with the sugar and added some maple syrup for taste.

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Reviewer:

vermicular2000

Reviewed: Nov. 26, 2009

Our pumpkin pie turned out white but it tasted amazing.

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Reviewer:

jtowntina

Reviewed: Jan. 8, 2009

Lots of work for a product that was not as good as plain pumpkin pie.

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Reviewer:

Anne R.

Reviewed: Jan. 7, 2009

This the best pumpkin pie recipe out there! Make it every year

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Reviewer:

Jill

Cooking Level: Expert

Home Town: Statesboro, Georgia, USA

Reviewed: Dec. 26, 2008

I really love this pie. There were a few glitches with it, but with the help of some of your reviews it came out great. This will replace my ordinary pumpkin pie at holiday.:)

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