Pumpkin Pie

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I have made this twice so far and it has turned out so yummy!!!

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This recipe actually made me like pumpkin pie! For an extra layer of flavor, i used caramel cream cheese by Kraft! You will definitely need two pie crusts unless you dont mind wasting half the mix; but trust me, you'll end up wanting two :

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Delish! Every year I make this pie for the holidays and everyone always asks for the recipe. I don't tell of course!

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I have made this pie three times now and on the third go it was creamy and utterly delicious. The first time I followed the instructions exactly and had a very hard time getting lumps of cream cheese to smooth out. So instead, I now do the following:

Cream the butter (softened, but not melted and cream cheese together, then add the sugar and beat until almost fluffy. Then add the eggs and beat until fully blended. Then add the pumpkin (I bake/puree my own pumpkin rather than using canned and remaining filling ingredients.

As other reviewers have noted, the recipe makes a little too much filling for a standard pie dish. You will have a little bit left over even if you fill it as high up as you can. I also am very generous with the spices and the vanilla.

The result is the most amazing, creamy, delicious pumpkin pie ever. My boyfriend took one bite last night and moaned. Happy baking :

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Great flavors! I only had 1 frozen pie shell, a very shallow one from Whole Foods. Even though I HALVED everything, I still had to throw away some filling. I cooked it for about 55 minutes and it was relatively firm. It firmed a bit more in the refrigerator. The result was a smooth and creamy pie. I would add more spices next time and maybe go ahead and make two pies. A keeper.

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This is a wonderful pie. I have always made the Libby's recipe which we have liked but was looking for something a bit different. This pie has a nice dense consistency. I added 1 tsp cinnamon, 1/2 tsp ginger and 1/4 tsp cloves because I do like some spice and other reviews indicated the flavor was a bit bland. My family raved over it and we will certainly make it again.
Like some other reviewers I had to cook my pie for 1 hr and 20 minutes to get the center completely cooked. It wasn't over done at all.
This is a nice deep dish pie.

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This is probably the best pumpkin pie I've ever had. I made this this past thanksgiving and it was very divine. The filling is so smooth and creamy. I added some pecan streusel as topping and placed it on the pie 15mins before the allotted time it takes to bake in the oven. It was was wonderful. Try it. With or without the streusel. This recipe is almost fool proof.

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This is a unique Pumpkin Pie. Wonderfully different taste from your standard pumpkin pie. I've read the reviews that say this tastes more like a cheesecake. I don't agree. I think the cream cheese adds a zing that is really good, but this is not a cheesecake.
I made some changes that made a real difference. It needs more spice so I used 1.5 tsp nutmeg, 1 tsp cinnamon, 0.5 tsp cloves, a dash of nutmeg and 1/4 cup brown sugar. Also, I baked it for 50 min at 350 degrees, then another 25 min at 320 degrees. It may still appear wet, but after chilling overnight - this turned out to be perfect. This pie was wonderful!

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This pie is delicious!! I followed the recipe to the t and it turned out great. You do have to cook it much longer than 50 mins.

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This was such a great hit with the In-laws that they actually kept the whole pie after thanksgiving! The only problem I had with it. Is that It took way longer to cook then it says above, and it goes bad quickly. But, other then that. Best pumpkin pie I have ever tasted.