Pumpkin Pie

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I have made this recipe every Thanksgiving for the past 4 years. It's so good. Originally I made the crust as indicated but I've opted for buying pre-made crusts instead. One batch of cheesecake will fill two store-bought crusts.

I especially like the combination of this cheesecake on chocolate crusts. YUM!

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Pumpkin Pie - It's not just for holidays! I must admit that I've even eaten a leftover piece of this pie for breakfast - What a treat!!!

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This is a winner. Paula Deen is right on with this recipe!

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Love it! My husband requests this pie at all of our holidays...it is so much better than a regular pumpkin pie..the cream cheese adds such a nice flavor to it...would recommend anyone to make this delicious pie!

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Delicious pie. Enjoy eating it almost as I enjoy making it with my daughter.She loves pumpkin pie & this is her favorite recipe for Thanksgiving & Christmas time!!!!!

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Absolutely delicious!! Far better than the recipe on the back of the Libby's can.

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This is the tastiest pumpkin pie ever! I make two 9 inch regular pies ( not deep dish. Because this pie is rich there is not the need to eat a big piece..for even the heartiest pie eater! This year I used used Emarld Glazed Pecans ( pecan pie flavored instead of making the version in the recipe. The Emarld Glazed pecans are delicious and add to this recipe. (I do not have good luck with glazing the pecans in this recipe..the end result is clumpy and sugary..am sure this is baker error and not the recipe! The Emarald Pecans added taste and presentation of this amazing pie and reduced prep time.

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This is my go-to pumpkin pie recipe. We all love it - moist & flavorful! YUMMY!

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This pumpkin pie recipe of Paula's would be more appropriately labeled a PUMPKIN CHEESE PIE, or CHEESECAKE. I prepared it according to directions except I made my own pie crust in a 10" DEEP DISH Pyrex. I used a small can of pumpkin, about equal to 2 cups as the recipe calls for. I live in Denver so I'm a mile above sea level. I baked it on the middle rack at 350° until a knife came out clean, 57 minutes. I served it at room temperature about 6 hours after it came out of the oven. My first impression was that it was too rich and I would have been better off making the Libby's pumpkin pie. Then I refrigerated it and the next morning had a slice with my cappuccino. Well, the flavors had blended and the consistency changed and it was more like a DELICIOUS pumpkin cheesecake or cheese pie.

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My husband who has never cared for the taste of pumpkin pie liked this recipe.Its a keeper. It makes to much filling though and some had to be poured out.