Reviewed: Oct. 31, 2009

Honestly, I figured I would give it a try but there's something about pumpkin and cream cheese that just doesn't work. I was not impressed with this recipe. I think I will stick to good ol' pumpkin pie.

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2 users found this review helpful

Reviewer:

Linds

Reviewed: Jun. 15, 2008

If you like your desserts to be sweet i would add 1/4 to 1/2c of white sugar to this recipe. it definitely has potential, but as is, i would not go back for seconds.

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Reviewer:

becky

Home Town: Sweet Home, Oregon, USA

Reviewed: Jun. 20, 2007

I made this for "6" servings (i only had 1.5 c pumpkin), and it filled the pie pan perfectly -- I can't imagine if I would have made it for "8". I added 2 T brown sugar and used fat free cream cheese and fat free condensed milk -- it turned out DELICIOUS!! Will definitely make again. The only reason it's not a 5 star is because I would add more spices next time. :) Yummy!

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Reviewer:

AMWANGEL

Reviewed: Dec. 3, 2006

This pie was a big hit at my friend's holiday dinner party. Everyone raved and said I have to make it all the time! I used a graham cracker crust, and it came out delicious.

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7 users found this review helpful

Reviewer:

Steph

Reviewed: Nov. 25, 2006

I LOVE this recipe. I got so many compliments on this pie. My Mom even wanted the recipe, and she's the Master Cook around my house! This recipe is inexpensive and tastes delicious. The only problem I had is getting the cream cheese to completely smooth. There were little lumps left and they didn't bake out- they were still there when the pie had cooled. Next time I will have to smoothen the mixture more. And the recipe calls for 1 pie shell, this mixture made 1 9" pie, 3 mini 1" pies and I had a lot left over. Better get 2-3 pie shells for this one.

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Reviewer:

Jen P.

Cooking Level: Expert

Home Town: Edison, New Jersey, USA

Living In: Jonesboro, Georgia, USA

Reviewed: Nov. 15, 2006

I was very excited to try this recipe thinking it'd be a cross between cheesecake and pumpkin pie. It was very very bland even though I added another 2 t pumpkin pie spice, 1 t ground cinnamon, and 1/4 c brown sugar. And it made so much! It might be good if the spices were kicked up another notch. I can't imagine what it would have been like with just 1 t pumpkin pie spice!

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Reviewer:

CARRIE47

Cooking Level: Intermediate

Home Town: Sun Prairie, Wisconsin, USA

Living In: Barneveld, Wisconsin, USA

Reviewed: Oct. 31, 2004

IT WAS VERY YUMMY FOR A CHANGE OF PACE, THE KIDS KNEW IT WAS DIFFERENT BUT LOVED IT ALL THE SAME

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Reviewer:

DREAMA44

Reviewed: Dec. 8, 2003

I used this recipe for my first cooked desert at my monther-in-laws Thanksgiving dinner and it was gone in a matter of seconds--which is what everyone wanted...She even asked me to e-mail her the recipe. Thanks for helping me make a bang with my first impression. SHMILYHONEY

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Reviewer:

SHMILYHONEY

Reviewed: Nov. 1, 2003

Really liked this pie! I used a shortbread crust, and added 2 Tb brown sugar and 1 tsp vanilla to the filling for extra flavor. Also needed a deep-dish pie pan. I will definitely be making this for Thanksgiving and keeping this recipe!

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16 users found this review helpful