I decided to try this because I definitely do NOT like pumpkin pie, but my husband does. I do like cheesecake, so i thought this might be a good compromise. Am I ever glad I tried it! It was a definite hit, and a recipe to make over and over again! I followed the tips of others and used a little extra cream cheese, a little less pumpkin pie filling, and 2 tsp pumpkin pie spice instead of the various spices. I also used silken tofu instead of eggs, as I have a child with a severe egg allergy, and this was a perfect substitution!
I used one pre-made store bought crust and one homemade crust as per the directions, and the filling recipe was enough to fill both. It was very wet, so I kept it in the oven an extra 10 mins and that helped. It also firmed up more with time and chilling in the fridge. I must say, the homemade crust was MUCH better than the store-bought. Store bought is fine in a pinch but no true replacement for the real deal. I gave one pie to my parents, who also loved and devoured it. Thanks for a great recipe!!!
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I decided to try this because I definitely do NOT like pumpkin pie, but my husband does. I do...