Pumpkin Pie

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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.

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Me and my family had this for Thanksgiving. it was the best pumpkin pie we have ever had the portions were great.

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This pie is my family's favi...Today is my son's Birthday and instead of cake, he asked for me to make this pumpkin pie..Paula Dean is the Pie Goddess..lol

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The Pumpkin Pie was the best my husband had ever tasted, including one from an Amish Bakery. It made one 9" deep dish pie. I cut the cream cheese to 4 oz. and added 1/4 tsp. nutmeg.

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Delicious! I had enough filling for 2 - 9 inch pies, but that may be because I'm not an expert in pie crust.

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this pie was soooooooo delicious, maybe my oven is way different, but i only had to cook mine for 35mins otherwise it wouldve overcooked. it definitely had the balance of pumpkin pie with a cheesecake texture. will make again and recommend. i doubled up on the cinnamon and vanilla, other than that followed recipe as posted. i dont think ill bake the crust for 20mins before pouring filling in, as pie continues to cook and if followed time indicated, crust would burn. great recipe overall.

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I have never made a pumpkin pie I really enjoyed eating, but this pumpkin pie goes beyond tradition. I used a graham cracker crust as suggested by another user, and added nutmeg, cloves, and more cinnamon. It was not the crust that made the pie though, it was the filling. Creamy, yummy pumpkiny goodness that I could not get enough of. Even my husband, who doesn't care much for pumpkin pie, loved it. And all my guests said it was outstanding. Now I want to make another one just because. Thanks Paula!

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This was the best pumpkin pie I have ever made!!.....I added a few pecans that I coated in butter and brown sugar for a crunchy topping after I baked it and fresh cinnamon whip cream!......Thank you Paula for the best pumpkin pie I have ever had!!!!!