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This creamy pumpkin pie is a little bit traditional and a little bit modern. But everyone will agree that it's delicious. —Kim Wallace, Dennison, Ohio
Nutritional Facts 1 piece equals 456 calories, 28 g fat (13 g saturated fat), 137 mg cholesterol, 246 mg sodium, 47 g carbohydrate, 3 g fiber, 8 g protein.
Originally published as Pumpkin Cheesecake Pie in Taste of Home October/November 2010, p99
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Reviewed on May. 30, 2012 by shmoope
This was excellent and most people preferred this over the traditional Pumpkin pie. Make sure you use a deep dish pie plate and if you bake more than 1 at a time you may need to increase the baking time.
Reviewed on Apr. 09, 2012 by Cblume
It was good.... But not a wow. Trying to be two things at once and felt like it wasn't great at either. Will make a pie or cheesecake next time. good flavor for the most part.
Reviewed on Dec. 24, 2011 by Uniquesew
I'm making this recipe for a second time this year. My daughter needs gluten free recipes and I can use gluten free pecan cookies and a gluten free flour mixture in the crust. It came out great. The only drawback (which I found out the first time I made it) is that the package of gluten free cookies isn't quite enough for the crust, so I have to buy 2 boxes.
Reviewed on Dec. 17, 2011 by wieter
This is a tasty recipe but I did not feel it was worth the extra calories and fat. The taste wasn't much different from my regular pumpkin pie.
Reviewed on Nov. 30, 2011 by Tall1
The pie was ok but nothing special.
Reviewed on Nov. 27, 2011 by BarbiVee
Decided to try something new with the Thanksgiving pumpkin pie this year, so I tried this recipe. In the words of my 17-mo old grandson, "nyum, nyum!" I was a little bit concerned about the pecan cookie crust, when I bit into a cookie and threw it away cuz I didn't like it. My husband did the same thing. The cookie and the cookie crumb crust are two very different things. The crust was delish! The only thing different I did was add a couple of extra tablespoons of melted butter. The crust held up very well under the pie. The cream cheese in the pie made for a nice, smooth & firm texture. Everybody loved the pie. It's already on the menu for next year's Thanksgiving!
Reviewed on Nov. 24, 2011 by joanweid
I made it dessert for Thanksgiving dinner. Everyone loved it even woithout the whipped cream. I would definately make it again.
Reviewed on Nov. 23, 2011 by ladyyorkie
I lightened up the calories by using low fat cream cheese and I used half of the sugar and half Splenda. I didn't tell anyone I did that and everyone loved the pie.
Reviewed on Nov. 18, 2011 by RondaKayAdams
the crushed Pecan shortbread cookies are the bomb with this pie!!!
Reviewed on Nov. 16, 2011 by Suz1229
Soooooooo Delish. I had a regular pie crust in the freezer, which I thawed and cut Maple leaves out. Baked them on a cookie sheet, sprinkled with cinnamon and sugar and used them to decorate top of pie. Made sure there were enough for each separate slice. What a big hit it was and pretty to look at too!
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