Pumpkin Pie

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This pie is RIDICULOUS. It's amazing. This is how pumpkin pie should be made--with cream cheese! You don't have to even bother making a pumpkin cheesecake, this pie tastes just like it and has an amazing texture and flavor. MAKE THIS.

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THE BEST EVER pumpkin pie. I am a pie lover, but pumpkin is not one of my favorites. This recipe turned me into a pumpkin pie lover. Great flavor, easy to make. Will make this one again. Thanks Paula

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First time ever baking a pie. It came out great. I had enough to make two pies cause I used a 29. oz can of pumpkin. So other than lots of pie, which I fail to see as a bad thing. This pie is awesome!

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This was an absolute hit!! My in-laws loved it and said it was the best pumpkin pie they have eaten. Extremely light. Wonderful"

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This Pie was a HIT ! ! !.... I was told by someone who did not like pumpkin pie that it was good. Cream cheese makes anything better : even pumpkin pie .... For a tasty surprise, I baked a meringue topping on the pie.

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Oh my, Delicious! I wanted to give a heads up that my pies took a lot longer than 50 mins to bake. The only thing I can think that may have contributed to this is that my pie crust had completely cooled. I have another batch in the oven and the pie crust was warm when I added the filling. Hopefully that will help.

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Very good texture and taste, everyone liked it.

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lovly recipy but not sure if it's 1 egg and 2 yokes or 1 egg and 1 yoke. does the first egg count as a yoke so im not certain if im making this right

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I also followed the recipe but used frozen pie crust instead. If you do this, it'll probably only take about 30 mins to prepare and 50 mins to bake! super easy and it actually filled 2 pie crusts.

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I followed the recipe exactly for the filling--but used frozen pie crusts. Tastes delicious! The recipe made enough for two pies using the two 9-inch deep dish pie crusts. The pies have a creamy, cheesecake-like texture, but I wouldn't call this a cheesecake by any means. It's some kind of pie-cheesecake hybrid! I'm serving it chilled instead of at room temperature so it has a thicker texture. Next time I might add some more cinnamon for that extra "pumpkin pie spice flavor."