Pumpkin Pie

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I have made this pie three times now for thanksgiving, office lunch and for my husbands office party . I recieved so many good reviews everyone loved it. It is so rich It's almost like cheesecake. Its easy to make also.

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The pie was delicious. To simplify the recipe I bought a frozen pre-made pie crust. It worked out well but I would recommend not filling the pie all the way to the top.

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This pie was a huge hit with my family at Thanksgiving! I have multiple requests for Christmas already!

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This was the best Pumkin Pie we ever had. I made it for Thanksgiving and the family loved it. It was a little to much filling for my pie pan, but that was ok. I just made two smaller pies the second time.

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I made this for Thanksgiving and even my sister-in-law who never eats desserts loved it! Was easy to make, and truly was the best punpkin pie ever.

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My family is so traditional when it comes to holidays. We don't even have to talk about who's bringing what - everybody brings the exact same thing every year. So it was with bit of trepidation that I decided to use this recipe instead of the recipe on the can. My mother even balked while shopping with me: "You're getting cream cheese for the pumpkin pie?!?! Don't bring one of those 'fancy' desserts! Just bring pumpkin pie!" Well, she was eating her words (and more than one slice of pie! on Thanksgiving! Thanks Paula!

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The creamy texture and flavor of the cream cheese really enhances the pumpkin - my hubby enjoyed it and is a pumpkin pie expert - in the 30 years we've been married, he has never had a birthday cake as he prefers a pumpkin pie

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This was really yummy and creamy slightly like cheesecake. I did cheat and used a frozen pie shell, but tasted great. Even though I used a 9" pie shell, I had enough filling for 2 pies. I will be making this one for every Thanksgiving!

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I used a half cup of milk as a previous reviewer suggested. The texture came out perfect. Like others, I also had to bake longer than 50 minutes and I covered the edges of the crust with foil after 25 minutes to prevent burning. Next time...and there will definitely be a next time...I think I'll be more generous with the spices or maybe add some cardamon. Will probably also use half and half rather than the 1% milk we had on hand. Oh, I used a gluten free pie dough that I made from a mix. Worked great.

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After reading some of the reviews that said the pie came out too runny, I used a little over 1/2 cup of milk instead of 1 cup. It still had to bake longer than stated, but came out soooo good! I really like the cream cheese in this, it gives it a nice flavor.