Reviewed: Dec. 24, 2011

Out of this world good!!! I use my really big deep dish pie pan and it all fit perfectly. I'm making this again today for Christmas. Thank you for this wonderful recipe Taylorsark!

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Reviewer:

SHELLEY61

Reviewed: Nov. 25, 2011

FANTASTIC! I made this with a graham cracker crust in a 10" springform pan. I didn't prebake the crust. Total cooking time was maybe 52 minutes, but I live at a high altitude and it takes things longer to cook up here anyway. Final product is BEYOND good! Thanks so much for posting it! ****When I served the final pieces last night, I heated them up instead of serving them chilled. They were JUST as good!

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Reviewer:

Christmas Joy

Reviewed: Nov. 24, 2011

So easy and so good. I made this and increased the spice to 2 tablespoons. I also fit it into two 8 inch graham cracker crusts instead of a 9 in pie crust. It was a huge hit.

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Reviewer:

Michaela

Cooking Level: Intermediate

Living In: Flower Mound, Texas, USA

Reviewed: Oct. 24, 2011

Delicious. I pumped up the spices as we like a more intense flavor. 1 tablespoon cinnamon, 1/2 tsp all spice and 1 tspn nutmeg. Also increased pumpkin slightly to use the whole large can, about an extra 1/2 cup. Filled two Graham cracker shells from the grocery store perfectly. Quick and easy dessert!

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Reviewer:

PT1Anne

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: North York, Ontario, Canada

Living In: Erin, Ontario, Canada

Reviewed: May 14, 2011

A great, easy cake to make. Tastes like a mixture between pumpkin pie & cheesecake. Also, it's great for diabetics because there's no sugar! I used the oreo crumbs for the base and used a 10" springform pan. It was perfect.

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Reviewer:

Kylie

Cooking Level: Intermediate

Home Town: Sault Ste. Marie, Ontario, Canada

Living In: Marathon, Ontario, Canada

Reviewed: Dec. 4, 2010

We really enjoyed this recipe. We had this instead of the traditional for Thanksgiving. I will be making this again!

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Reviewer:

Melissa Z.

Reviewed: Nov. 29, 2010

This was very good. I personally will add more spice than what the recipe calls for, but it was yummy anyway! I will be using this recipe for the holidays from now on!

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Reviewer:

Food Snob's Wife

Reviewed: Nov. 25, 2010

Absolutely perfect! Like other users I added a lot of extra pumpkin spice & cin. also I added brown sugar. This pie turned out beautiful and my husband loved it! We will be making this again!

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Reviewer:

Mrs.Still

Reviewed: Oct. 23, 2010

5 STARS only with the following fixes: 2 cups pumpkin is close enough to one 15 oz. can -- use one can and save yourself the measuring. Use 3 TABLESPOONS of spices -- I highly recommend Pampered Chef Cinnamon Plus. Add a generous pinch of salt, a half tsp pure vanilla extract and a tsp of fresh orange zest. Make two 8 inch pies instead of one 9 inch. Use graham cracker crusts. Prebake crusts for 5-10 minutes. Expect pie, not cheesecake. There is room on top of the baked pies to add a layer of brandied, Gran Marnier infused, or spiced whipped cream just before serving. This recipe is easy to prepare.

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Reviewer:

Robin or Erin

Reviewed: Jul. 24, 2010

omit crust add 1/2 cup bisquick and you have yum i made crustless pumpkin pie last year from home canned pumpkin everyone loves it gonna make alot this year and freeze them :) i mix it in the blender and pour it to make 2 9in pies pipe on home made whipp cream and it is quick and looks perfect i am thinking to make it room temp stable i might use creamcheese frosting and the little halloween pumpkin shaped candy corn for decoration...awh i love the holidays!!!

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