I am making this pie for the 6th time & have learned to make a few small changes that improved an almost perfect pie. First, as others commented, you have to chill the cream cheese layer in the fridge or freezer for a half hour prior to adding the pumpkin in order to get a nice layered effect. I also recommend doubling the strudel or you will not have enough to cover the top of the pie nicely. I found the cream cheese layer to be pretty tasteless so I added a about 1/2 teaspoon pumpkin pie spice & a bit of fine orange zest to the cream cheese mixture. It did not overwhelm the pumpkin layer & the brightness of the orange zest complemented the other flavors nicely. Lastly, all of the flavors in this pie improve greatly if you make it a day ahead. The 1st time I tried this recipe, I baked it in the AM and served it that evening. It was good and all my guests liked it. The next day we had another slice that evening & everyone noticed that it had so much more flavor. An extra day let the flavors shine through and I like being able to make it ahead knowing it only gets better with time. This pie is everyone's favorite & I no longer have to make a cheese cake & a pumpkin pie to satisfy everyone dessert wish at Thanksgiving time.
Was this review helpful?
0 users found this review helpful
I am making this pie for the 6th time & have learned to make a few small changes that improved...