Reviewed: Feb. 13, 2013

My husband LOVED, LOVED, LOVED this recipe! He said it was better than his mother's cheesecake (no easy feat!!) and he begged me to make it again soon. I did not have the ginger, so I substituted ground cloves and added an extra 1/4 tsp nutmeg. I skipped the maple syrup as well. I ended up with a lot of pumpkin mixture left, so I filled my small PS stone baking oval dish with crumbled graham crackers and poured the remaining filling. Was a nice extra treat later.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kdrumm

Reviewed: Nov. 25, 2012

This one is the bomb!!!!! Topped it w/a drizzle of homemade caramel sauce and put a side of Blue Bell Homemade Vanilla ice cream next to it. Good stuff!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Baslade

Reviewed: Nov. 11, 2012

I didn't love it. It definitely needs longer than an hour to cook, more like an hour and a half. It has more of a flan texture than pumpkin pie or cheesecake, which I didn't like. I don't think I'll use this recipe again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

momlovesdeals

Reviewed: Apr. 4, 2012

definitely refrigerate the cream cheese portion for a couple hours first, was a huge hit, very delicioius, next time I'll probably add some pumpkin spice too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jenniemoriarty

Reviewed: Nov. 26, 2011

This was just what I was looking for and it turned out great. I appreciated the other reviews comments about chilling the cream cheese layer and pouring over the back of a spoon.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Eleanor

Reviewed: Nov. 16, 2011

I just made this for an early Thanksgiving meal and it was delicious. I read one of the reviews that said they used 12oz cream cheese and so I tried the same thing, it filled most of my pie shell up so I could only pour about half of the pumpkin mixture in but that is fine by me. I like the cheesecake layer more. I also let the cream cheese layer refrigerate over night and I had no problems with the two layers mixing when I baked. I didn't add the pecans or maple syrup. It was amazing. I probably ate most of it. Lol.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Meggyboo

Reviewed: Jun. 10, 2011

Followed recipe with no variations and this is one of the best pumpkin pies I have ever had. Perfect twist on traditional pie and there is never any leftovers.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

bkcgraham

Cooking Level: Intermediate

Reviewed: May 30, 2011

PURE AWESOME :)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

stoptonix

Home Town: Fairplay, Colorado, USA

Living In: Breckenridge, Colorado, USA

Reviewed: Jan. 31, 2011

This is absolutely delicious!! I made it for a party I went to and got rave reviews, and several people asked for the recipe! As for the layers combining, I had no problem with that, even though I forgot to refrigerate mine while making the second layer.

Was this review helpful? [ YES ]
5 users found this review helpful