Reviewed: Mar. 17, 2011

I made this last November for Thanksgiving, and it was really, really good. I think I accidentally added either too much whipped topping or too much cream cheese, but it still turned out really good. I will definitely be making this again next year. Besides that mistake, the only thing I did differently was making my own graham cracker crust because it's so easy (you just melt some butter, mix it with graham cracker crumbs, and bake for a few minutes), and I find that most of the premade crusts taste like cardboard.

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Reviewer:

AdicaArethusa

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Morehead, Kentucky, USA

Reviewed: Jan. 5, 2011

My family, who "does not like pumpkin pie", LOVES this recipe. I just made a couple of changes...I used a full 8oz bar of 1/3 fat cream cheese. I added about a tsp of Vanilla and a little extra sugar to the cream cheese/cool whip mixture. I used all spice and ginger for the spices in the pumpkin mixture. Additionally, I added 2 "globs" of cool whip to the pumpkin mixture. It makes it alot fluffier and a little sweeter.

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Reviewer:

tvigoa

Cooking Level: Intermediate

Living In: Wellington, Florida, USA

Reviewed: Dec. 26, 2010

I made this for my son who is allergic to eggs and nuts. The whole family raved about it. Even better than the apple pie for Thanksgiving dessert! I made it two weekends later, and it received the same reviews. Very creamy and tasty.

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Reviewer:

ampfrances

Reviewed: Dec. 26, 2010

Kids said this was the best pumpkin pie ever. Must be the combination of the pumpkin and cream cheese layer. I went through two pies in the blink of an eye.

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Reviewer:

NOSEYROSEY

Home Town: Warren, Ohio, USA

Reviewed: Dec. 12, 2010

I made pumpkin pies for a dinner and a had a little bit of pie mixture left over. So I made a regular baked pumpkin pie that was lacking in fullness and when it was cooled I topped it with the cream cheese mixture. It was delicious and loved by everyone in the family.

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Reviewer:

Tami

Cooking Level: Expert

Reviewed: Dec. 9, 2010

very, very good. The spices made the pie so yummy! It's like upside-down pumpkin pie!

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Reviewer:

nurse kim

Cooking Level: Expert

Living In: Murrieta, California, USA

Reviewed: Dec. 4, 2010

It is so easy to make and taste great! I chilled each layer separately and use 8 oz pkg of cream cheese, a whole tub of whipped topping, 2 large pudding mix boxes and the large can of libby's pumpkin pie mix, saves money and already comes with the spices. It makes enough for 2 pies, one for our extended family's thankgiving gathering and kept one for my family. Everyone loves this pie!

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Reviewer:

Mollie

Cooking Level: Intermediate

Reviewed: Dec. 4, 2010

I made this pie for dessert on Thanksgiving. It turned out really well and tasted good. Everyone who had a slice thought it was good. Very easy to make. I did take the advice of the other reviewer and put it in the freezer to firm up the bottom layer.

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Reviewer:

RYM6464

Reviewed: Nov. 28, 2010

Love the recipe. I have it requested every Thanksgiving.

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Reviewer:

learningtocook

Cooking Level: Beginning

Home Town: Holyoke, Colorado, USA

Living In: Sanford, Colorado, USA

Reviewed: Nov. 27, 2010

Made this recipe for Thanksgiving. It was really, really sweet. I expected it to taste more like a traditional pumpkin pie, but it was more like a very sweet pumpkin and whipped cream pudding. I did refridgerate the bottom layer before adding the top layer and the layers stayed perfectly separated.

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