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Pumpkin Custard Pie I

Reviewed: Sep. 21, 2010
I made a double recipe for 2-10 in. shells. I did not follow the recipe's seasoning because a few people said it was not quite enough. I used 2T of pumpkin pie spice. I still rate this with 4 stars because the brown sugar gave it good flavor and the texture was perfect! I baked it at 350 for 1hr until firm. The custard rose in the oven and cooled to be flat and even, but no thick skin as with other recipes I've tried. This recipe was easy to experiment with-it is a great base recipe for a seasonal favorite.
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How to Make Pumpkin Cheesecake

Reviewed: Nov. 28, 2013
I love the flavor and texture of the filling. Perfect balance of cheesecake and pumpkin pie. I read the original blog post and adjusted the crust recipe to avoid it turning out gummy or gritty. Here are my adjustments: 1/2 cup sugar and 1/2 cup brown sugar, omit egg, prebake at 350 degrees F for 15 minutes. The crust cooled while I mixed the filling. I did use homemade puree, so I reduced it on the stove until it was almost as thick as canned. Word to the wise: don't rush, plan ahead and bake/cool as directed in the recipe! With my adjustments, I give this recipe is at least 4 stars. This recipe is a work in progress, but definitely worth the work!
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