Very solid and creamy. Next time will add more spice & it will be perfect.

What a great recipe! Have used this for a couple of family get-togethers when we were supposed to bring dessert and store-bought apple pie just wouldn't cut it. Added some brown sugar and some imitation vanilla into the mix along with the pie spices. The fam ate this stuff right up.

This got 2 stars because it was edible. This was so not what I expected though. It had a very weird taste. No one in this house liked this recipe. Will not make it again!

I loved this creamier pumpkin pie! It tasted fabulous with a bit of extra creamy cool whip. I used Marie Calender's pie crust for the first time and they are outstanding crusts! I may be making this again in a couple of days, it's that good!

This came out absolutely wonderful! So easy to bake. I added more spices(allspice, cinnamon, nutmeg and ginger); very happy with results! What's really good with this is some whipped topping to which I added 1 tbspn of cognac.

made it for a pumkin bake off. added more spice (much more spice) and used a graham cracker crust.

I love this recipie!!! Anne Woodfield!!!

This is good! Not quite pumpkin pie, not quite cheesecake. The flavor of pumpkin pie mixed with creamy goodness. I used a premade pie crust and some real pumpkin I had prepared about a week and a half ago and needed to get rid of. I also used generous amounts of apple pie spice (cinnamon, nutmeg, mace, cloves) and some ginger.

Very good. This is milder and creamier than pumpkin pie, and nothing like cheesecake, so don't expect cheesecake or pumpkin pie, this pie stands on its own! I will use double the seasonings next time, but all in all a very tasty pie. I put mine in a deep dish grahm crust and I much prefer it served chilled, not warm as the recipe states.

This recipe was very easy to make, and I did not have any problems with it turning out. It came out of the oven perfectly done, and set just right. It was made the day before Thanksgiving and put out on the cold porch to keep. When I served it up, it was denser than pumpkin pie, yet not as firm as cheesecake. And, the flavor was very, very good. Everyone who had a slice said it was delicious, and I will definitely make this my new pumpkin pie recipe.

We loved this recipe. My fiance likes it better than the traditional pumpkin pie! It was a smash hit with my entire "food critic" family. Thanks for making this one so delicious and EASY!!!

I thought this pie was wonderful. Definitely needs a deep-dish pan. Used a shortbread crust, and added 2 Tb brown sugar and 1 tsp vanilla to the filling so it would not taste "bland." Tasted good and creamy like cheesecake. I will be making this one for Thanksgiving!

This made a nice pumpkin pie that sliced perfectly. Please use a deep dish pie plate if you make it though. There's too much filling for a regular pie plate.

That is the worst pumpkin pie I ever made. Pumpkin Pie is supposed to have spice. It tastes like bland mush.

This recipe leans more towards "pie" instead of "cheesecake". I know the recipe says "pie" but I guess I expected to taste the cream cheese more. It is still a very good pumpkin pie recipe. I baked it in a ten inch springform pan with a graham cracker crust. It was moist and tasty!