I love this recipe and make it almost every holiday for the past 5 yrs. My husband hates pumpkin pie, but will only eat it like this. A few changes I made to make sure the top layer doesn't sink into the bottom: 1. I use the whole 6oz block of cream cheese and I also add an extra 2 TBSP of sugar to it. Since this recipe tends to make more, I use the larger Keebler Elf 2 extra serving graham cracker crust (then I don't run into the problem of having too much). After putting in the bottom layer, I chill it for about 10 mins or less so it thickens. While it chills I start on the top layer. Just spoon in a little bit of the pumpkin pie on top of the bottom layer, a little at a time. Be gentle so the two layers will stay. Don't worry if your not successful in making the pretty layers the first time, you will get the hang of it and will be able to tweak it and the recipe in the future to make it work!! Also, in lieu of 2 TBSP of pumkin pie spice, I just use 1 1/2 TBSP of it and 1/2 Tsp of cinnamon because for some reason I think I can taste too much ginger in my pumpkin pie spice. I may just be crazy! When cutting it, I wipe the blade of the knife each time I make a slice. The first piece is always a doozy getting out, but no worries, it all goes down the same!! Since making this pie at least once a month (5-8 during the holidays) I have never went back to traditional pumpkin pie in at least 5 yrs. You will not be disapointed!!
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I love this recipe and make it almost every holiday for the past 5 yrs. My husband hates...