I used cool whip in replacement of the egg whites and doubled the whiiping cream adding vanilla and sugar;both of which was suggested in previous ratings.It was very delicious.

I made this for Thanksgiving instead of a traditional pumpkin pie and everyone LOVED it. Like some of the other reviewers, I used cool whip instead of the egg whites. I also used pumpkin spice instead of plain cinnamon. My husband has already asked me to make it again since it was finished off at Thanksgiving.

I thought there was too much crust, not enough cream cheese layer and the pumpkin layer had an odd texture thanks to the geletin. Trying to add the whipped cream as directed is a disaster, be sure to cool first. Most of it has not been eaten, I will not make it again.

This recipe was a big hit at my lastest church picnic. It was the only dessert that was totally gone and my best friend and her husband had to fight over the last piece,lol... I used the whip cream instead of the egg whites and it worked just fine. It's definately a good idea to make sure it's totally cooled before adding the layers. Also, I used 'pumpkin spice' instead of just cinnamon and sprinkled the top with chopped pecans. I'm getting ready to make this at least another 3 times this season! I highly recommend this recipe!

very yummy.

This recipe was a huge hit at my Thanksgiving. I agree with other reviews to use Cool Whip instead of the raw egg whites. WE LOVED IT!! I make this again & again. Congrats to person who sent this recipe to AllRecipes.

Made this for the first time this past Thanksgiving and it was wonderful. Took it to a family gathering and it was the only desert that was completely gone. I added a little clove and ginger to the pumpkin layer, and sprinkled the whip cream with cinnamon for decoration. It was wonderful! Got lots of great comments from others on it.

I used the cool whip instead of the egg whites and it worked great. I ALSO omitted the sugar in the pumpkin layer. The cool whip is sweet enough and we didn't notice the absence of the sugar at all.

I elimintated the raw egg whites whipped into the pumpkin mixture by substiting half of an 8 oz container of Cool Whip. IT was perfect. My husband said this dessert was "maybe my best ever". I shared it with all my neighbors & my husband took some to work. I can't tell you how many people reguested the recipe. 10++++

I always hate to give 5 stars because I am sure there is room for improvement. I had to scale the recipe so I think the size of my pan affected the final product but it was very delicious. This is great combination of two of my favorites cheesecake and pumpkin pie but does not weigh you down like cheesecake often does.

excellent, must let it cool completely, though. overnight in the fridge worked best. i think it has more flavor then your simply pumpkin pie.

This recipe is EXCELLENT! I made it last year 4 times! I still to this day get requests for it. Everyone is wondering when I plan on bringing this over for the next gathering. Definately great creamy dessert, you will NOT be disappointed! Yummy!

This was an absolute hit! Everyone loved it. It didn't take too long to make or set in fridge and it was a nice light and cool alternative to pumpkin pie after a big dinner. There are a few changes I made. First - instead of a graham wafer crust I made a crust using a good quality ginger snap and left out the sugar. I added a few shakes of ground ginger and ground cloves along with the cinnamon. I believe the recipe should say 1/2 pint whipping cream, whipped as 1/2 pint (1 c.) of whipping cream is not near enough to spread on the top. When whipping up the 1/2 pt. of cream, add a tsp. of vanilla and a tbsp. or more, to individual taste, of icing sugar. Enjoy!

This was a nice change from our traditional pumpkin pie.

This is absolutely delicious, and fairly easy to make. I made it for Thanksgiving and it was definitely the tastiest dessert on the table. I can't wait to make it again for a Christmas party at work. The flavor is wonderful, and the pupkin is not too overpowering. I highly reccommend this.

Truly awesome! The only thing I would do different is let the dessert chill for a couple hours prior to adding the cool whip.

I served this, plus 2 other desserts from this site, to my club ladies yesterday. This was by far their favorite. Got lots of compliments. I was just glad there were two pieces left so that my husband and I could try it. We liked it as well. Since I was making so many desserts all at once, I was thankful for the ease in which this went together.

Excellent pumpkin pie flavor and creamy texture, plus it was super easy! I replaced half the sugar with Splenda and it came out great. Also added a dash of nutmeg and ground cloves to the pumpkin mixture, as well as some cinnamon to the crust. I'm also going to try making the crust with crushed gingersnaps next time, just as a spicier alternative. It didn't seem like I could taste the cream cheese layer, but maybe it's just one of those things that you can't taste until it's gone. Looked very pretty with the layers though, and held together well.