This pie is a hybrid of cheesecake and pumpkin pie. A shortcrust pastry case is filled with a spiced pumpkin filling, made with pumpkin puree, condensed milk and cream cheese. It's delicious served with a dollop of whipped cream.
5 STARS only with the following fixes: 2 cups pumpkin is close enough to one 15 oz. can -- use one can and save yourself the measuring. Use 3 TABLESPOONS of spices -- I highly recommend Pampered Chef Cinnamon Plus. Add a generous pinch of salt, a half tsp pure vanilla extract and a tsp of fresh orange zest. Make two 8 inch pies instead of one 9 inch. Use graham cracker crusts. Prebake crusts for 5-10 minutes. Expect pie, not cheesecake. There is room on top of the baked pies to add a layer of brandied, Gran Marnier infused, or spiced whipped cream just before serving. This recipe is easy to prepare. - 23 Oct 2010 (Review from Allrecipes US | Canada)
I thought this pie was wonderful. Definitely needs a deep-dish pan. Used a shortbread crust, and added 2 Tb brown sugar and 1 tsp vanilla to the filling so it would not taste "bland." Tasted good and creamy like cheesecake. I will be making this one for Thanksgiving! - 01 Nov 2003 (Review from Allrecipes US | Canada)
made it for a pumkin bake off. added more spice (much more spice) and used a graham cracker crust. - 17 Nov 2007 (Review from Allrecipes US | Canada)