Pumpkin Pie

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This was the best pumpkin pie I have ever had! I used fresh pumkin but I am sure canned is just as wonderful.

1. I didn't do the pie crust prebake steps and it was fine.

2. I accidentally left out the butter all together and the texture and flavor was still perfect!

3. I did double up on the vanilla and the spices because I love the extra flavor.

4. We just used two whole eggs instead of one egg, plus 2 egg yolks.

5. Because I had enough mixture to do two pies at once, I baked for 60 minutes and it was perfect.

I started getting very worried in the middle of baking this recipe when I saw many reviews stating how it tasted more like cheesecake because I hate cheesecake. To me, the cream cheese just gave it a kick. It had a creamier, lighter taste with a slight cream chesse aftertaste.

We ended up taking our extra pie to the firehouse in our neighborhood. Again, this is the best pumpkin pie ever!

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I loved this recipe i substituted fresh pumpkin and it was wonderful everyone loved it!!

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This was a hit for Thanksgiving i did add a 1 1/2 teaspoons of pumpkin spice as well would make it again I give it an excellent thumbs up!

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Loved the spin on this recipe. Was a creamy pumpkin pie because of the cream cheese addition. Had enough to make 2 pies. Would make it again.

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I rated this a 3... the recipe as listed is far too much.... so I made my own, which I adore.

I still used the cream cheese and pumpkin, which is 2 cups, or half a can - but threw in 3/4 cup sugar, 1 egg, 1/4 cup melted butter, some vanilla, nutmeg, cloves & cinnamon to taste. I then put that into a graham crust. You end up with a tad extra - enough for some early "quality tasting". Since a can of pumpkin can do 2 pies, I usually just make two at once.

As for baking... the time doesn't quite work out. I still have not figured out what I should bake it at to get them out right the first time. I'm thinking it needs about an hour and 15 to cook properly.

Also - someone earlier asked about the pies rising, the version I posted above does rise a bit. I still fill the graham crust full, and when it rises it gives it a nice rounded peak to the pie.

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the taste was wonderful the cream cheese really made it smooth but BEWARE: DO NOT CUT THIS PIE TILL IT IS FULLY COOLED!! haha as a beginner I made this mistake and ruined the presentation but again the taste was great!

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Woohoo! Pumpkin pie for breakfast, lunch and dinner! This is a fabulous recipe, I used Barefoot Contessa's Perfect Pie Crust recipe with it and it turned out great!

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Like everyone else, I had enough to make 2 pies, and also had to bake it for longer than recommended. The first one I did at 350 for 1 hour 15, which burned the crust a bit so the second one I did for 1 hour 30 minutes at 325, which turned out much better. I used a frozen pie crust that wasn't prebaked, but because of the burning I'm glad I didn't. However, it tasted AMAZING...best pumpkin pie I've ever had. I would give it 5 stars if it weren't for the fact that the original recipe deviated so much from the results.

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The best pumpkin pie ever! I've been backing this pie every thanksgiving for 3 years now and every time it is a hit!

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I have made it before but I modified it for a diabetic. It was GREAT!!!