My co-workers are still asking me to make these again, and it's been 6 months since I made them. So good! I believe I used less sugar, as other reviewers advised.

Reviewed On: Mar. 10, 2009

wow, this pie was GREAT. not too sweet, not too rich, just perfect. i had people who didn't like nuts or the usual pumpkin pie who loved this. i made a few adjustments....i added a little pumpkin pie spice to cheesecake layer, and also to pumpkin layer, and...wait, all three layers! As suggested, i added 2T flour to pumpkin layer, and I also doubled the pecan topping, but next time i will not double the flour in it, it didn't seem to "melt" as well when baked....but it still tasted fantastic. This recipe is now my favorite, and i can't wait to have an excuse to make it again! Oh, and there was alot of pumpkin filling left, even though i used a deep dish pan, so i used it and extra pie dough to make a small pumpkin tartlet on the side.

Reviewed On: Nov. 25, 2007

i used this last year, came out perfect, will do over and over again! oh, and btw the drippings make the most flavorful gravy, just added a few tbsp of flour. really was perfect!

Reviewed On: Nov. 13, 2006