Reviewed: Aug. 19, 2007

Very yummy!!!! Super easy and quick.

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Reviewer:

Lisa Bolles

Home Town: Preston, Connecticut, USA

Reviewed: Jan. 5, 2007

This was like a little slice of heavan!

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Reviewer:

Jeffrey

Cooking Level: Intermediate

Home Town: Mosinee, Wisconsin, USA

Living In: Zeeland, Michigan, USA

Reviewed: Dec. 19, 2006

So easy to make that my 7-year-old done it with only a little supervision/help! Tastes great, too!

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MMHARBIN

Cooking Level: Intermediate

Living In: Cochran, Georgia, USA

Reviewed: Dec. 7, 2006

This pie was AMAZING! Thanks for listing this recipe. I made it for Thanksgiving. I wanted to make something a little different insteading of the plain ol' traditional pumpkin pie. This turned out great. I should have made two pies instead of one, it went that fast!

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Reviewer:

Becky

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

Reviewed: Dec. 6, 2006

I didn't love this. The texture was off and it had to be chilled right up until serving. (a small detail I failed to notice).

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Reviewer:

MURKEY

Reviewed: Dec. 1, 2006

my daughter ate the whole pie!!!! Said she loved it and has begged for another one.

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Reviewer:

Valerie Torrence

Reviewed: Nov. 29, 2006

Excellent! Very tasty, not too filling! The only change I made was I used a NILLA pie crust because we are not big graham cracker crust fans - and we personally thought it was absolutely fantastic!

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Reviewer:

The Green One

Cooking Level: Expert

Home Town: Somerset, Massachusetts, USA

Living In: West Newfield, Maine, USA

Reviewed: Nov. 28, 2006

I made this pie for our family holidays because my daughter is allergic to eggs. It was a hit with her and my husband. I personally found the pumpkin layer to be a bit heavy and strong-tasting, but maybe this is because I am such a big fan of custard-style pumpkin pies. We also made the crust homemade with graham cracker crumbs which is sooooo easy and tastes soooo much better than store bought. All in all, for an egg-free dessert is was great!

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Reviewer:

Gourmet Mom

Reviewed: Nov. 26, 2006

Sooo good! I didn't pay attention to pie crust size, so my pan floweth over a bit. If I'd had a bigger pan, i could have had more of the cheesecake-y bottom than I did. I will def. use again!

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Reviewer:

mtnmacgrl

Cooking Level: Beginning

Living In: Asheville, North Carolina, USA

Reviewed: Nov. 25, 2006

I followed suggestion of freezing bottom layer before putting pumpkin on top. I had no problems with the recipe being runny, in fact it was very think, very hard to get it out of piepan. It was very rich. Didn't love it but thought it was a nice addition to our dinner.

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