Time for Pie


With another Thanksgiving right around the corner, I figured it was finally time to make my first real pie crust instead of using one from the freezer section. I went back to this post that had all of your great suggestions for pie crust recipes to try. Thank you. Thank you. And thank you.

Not sure which one to start with, I took pieces and parts from a few that sounded good. Strike that… that sounded easy. It seems I have an irrational fear of working with dough for some reason.


To start, I made sure to get all my ingredients super cold, including the metal bowl and pastry cutter.


I decided to try out a pie crust with shortening instead of butter… no reason… just because.


And I went out to buy a pastry cutter for the task. I’m sure this wasn’t necessary, but it did work great.


I also had this pie rolling pin that I bought about a year ago. The ends are tapered so you can turn and roll out the dough in different directions easily… I think. I’m sure this wasn’t necessary either, but it gave me a little extra confidence.


Now, don’t laugh at my pie dough. I have a feeling it’s not supposed to look this rough. It would definitely help to see someone do this first. I work much better when I know what things are supposed to look like. I also think I need to see what a lightly-floured surface means, because lightly wasn’t working so much. After rolling it out one time, I had to scoop it up and try again. Definitely leaning toward the generously-floured side of flouring. It reminded me of this doughnut disaster.


But not to give up, I carefully placed my twice-rolled, tearing and stretching crust in the pie plate, repairing sections where necessary.

And it worked. YAY!


Next came the cream cheese layer. It already looks better.


Then the pumpkin layer. YUM.


When it came out of the oven, it looked like a real pie. And the crust doesn’t look so bad after all.

Rustic… yeah… I was going for rustic if anyone asks.


Halfway through baking, I added the topping made of brown sugar, chocolate, pecans and a little maple syrup.


It was so good. Just the right amount of texture to go with the creamy filling.


If you use miniature chocolate chips, the crunch will be a little more subtle. Or just tell yourself that because that’s all you have on hand.


It was really, really good. I was even surprised by how good the crust tasted.


I think I’ve opened up a new world of baking. I see more pies in my future. As a matter of fact, I think I’m gonna make up some more crusts and freeze them to keep handy.

Try out this pumpkin pie and have a Happier Thanksgiving.

Here’s the recipe in order of assembly:

Make the Pie dough
1 1/2 cups all purpose flour, cold
1/2 teaspoon salt, cold
1 Tbsp sugar, cold
2/3 cup shortening, cold
4 Tablespoons water, cold

  • Combine dry ingredients in a large bowl.
  • Add shortening and gradually work it into the flour with a fork or pastry cutter. The mixture should be crumbly.
  • Add cold water and stir until combined.
  • Roll in a flat disc-shape, wrap in plastic or a ziploc bag and place in the refrigerator for about an hour or the freezer until firm.

Make Cream Cheese Layer
8 oz. cream cheese, room temperature
1/2 cup sugar
1 egg
1 tsp lemon juice.

  • Mix the cream cheese and sugar using a mixer. Add egg and lemon juice and continue mixing until creamy.
  • Place in the refrigerator for about 30 minutes.
  • Preheat oven to 375 degrees.

Roll out dough.

  • Lightly … or more generously flour your surface.
  • Roll out dough in a 13-14 inch diameter to fit a 9″ deep dish pie plate.
  • Carefully place rolled dough in pie plate. Try not to stretch or tear it.
  • Fold the excess dough under or trim it and create a decorative border.

Make the Pumpkin Layer
15 oz. can of pumpkin
1 cup sugar
1 Tbsp pumpkin pie spice
2 eggs
1/2 cup evaporated milk

  • Beat pumpkin, sugar and spice with a mixer.
  • Add eggs and beat until combined.
  • Add milk and beat until combined.
  • Spread the cream cheese mixture in the dough covered pie plate.
  • Layer the pumpkin mixture on top and try not to disturb the cream cheese underneath.
  • Cover the edges of the pie crust with foil to keep them from getting too brown and place the pie in the oven.
  • Bake for about 20 minutes then apply the topping before baking the rest of the time needed.

1 cup pecans, chopped
1/2 cup miniature chocolate chips
1/2 cup packed brown sugar
2 Tbsp pure maple syrup

  • Mix the ingredients in a medium bowl.
  • After the pie has baked for the first 20 minutes, remove the foil and layer the topping on.
  • Bake for another 25-30 minutes. Remove and cool.
  • Cover and chill in the refrigerator for a couple of hours before serving.



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261 comments on “Time for Pie”

  1. Holy cow, I’m glad I came back here to look at the comments. So many interesting baking tips — especially the vodka in the crust!

  2. It looks delicious! I wil try it for Christmas. Thanks!

  3. I will DEFINITELY be making that pie for thanksgiving. I was looking for something a little different than plain ol boring pumpkin pie AGAIN. THANK YOU!

    PS – I’m sure you got a billion suggestions for pie crusts…but I stand by P-Dub’s version by far. Especially if you freeze it for a couple hours. When I freeze it, it comes out perfect and doesn’t crack at all. And its delicious and perfectly flaky.


  4. I use ice water but the rest is room temp… you have to be sure that the crust is wet enough to stick together but not too wet. I also use the pastry blender and there is a mat from Tupperwear that you can use to help get your circle perfect.! a little flour and I use a ball bearing rolling pin.. I LOVE making pie crust and would NEVER use one that is from the refrigerator section! Pies are awesome and you will love it!

  5. Awesome and it looks really easy too! Happy Thanksgiving!

  6. I’ve been gobbling up little bits of wisdom from your site for a while now, but reading this was a fun treat. I’ve been making pie crust since high school (let’s just say it’s been long enough) and when I saw your post I was like “oh my goodness, I can do this!” Our family has always used the Betty Crocker recipe and while it took a bit to get good it is worth it. And yes a generously floured surface is necessary. :) Good Job on your first pie, wasn’t it worth it?!

  7. my two favorite pies are chocolate pecan and pumpkin – and you combined them in one!!!

  8. I’m not a pumpkin pie fan, but I am SO making this for Thursday. Y-U-M!!!

  9. This is the best! It’s like three of my favorite pies in one! Can’t wait to try this recipe! Thanks for sharing :)

  10. That pie looks insanely delicious! I would attempt to make it for Thanksgiving but my family insists on the recipe on the side of the Libby’s can…

    I think your crust turned out beautifully, too!

  11. What a beautiful pie! I am not a fan of pumpkin pie but this might just do the trick for me! I have to say, pies are my favorite thing to bake, so it makes me all warm and fuzzy on the inside to know that you are branching out to make your own crust!

  12. I think I died and went to Pumpkin Pie heaven.

  13. Your pie looks fabulous! Nice job on the crust. My mom rolls out her crust between two sheets of wax paper. That way it all sticks together and doesn’t stick to the counter. You have to anchor the wax paper to the counter so it doesn’t slide off when you’re rolling. I use my hip. It’s also easier to pick up the wax paper and put the crust in your pie dish.

  14. I adore pumpkin pie but I never had the nerve to make my own pastry. You’ve inspired me.

    Now if you’ll excuse me, I’m going to scroll back to the picture of the finished pie and lick the computer screen!

  15. Yum yum yum yum yum.


  16. Mmmmm… that looks so yummy! Thanks for sharing your recipe. Happy Thanksgiving!

  17. Looks delicious! Instead of messing with the “lightly floured surface,” I roll my pie dough out between two layers of plastic wrap. The dough doesn’t stick and it is super easy to get it into the pan.

  18. i use the wax paper trick all the time! it’s the only way to do a pie crust. less repair once it’s in the pie pan. looks yummy!!

  19. I love pie! SERIOUSLY. Love it! I don’t usually make it though-I have the same dough fear-but I have made a few fairly successfully. I’ve tried mixing in half butter/shortening, all butter, all shortening, butter flavored shortening…The butter flavored shortening worked best for me since I don’t work really fast and my dough isn’t as cold as it is when the pro’s do it with all butter but I plan to try Alton Brown’s method next week.

    He pulses it all (minus the water) in his food processor then uses a spritzer water bottle. He spritzes the combined flour/butter/shortening mixture with a layer of water, pulses the food processor, checks his dough- if a little handful forms an easy ball, it’s ready- if not he gives it another spritz. He says it ensures even water distribution. I guess I’ll find out next week!

    BTW-he refrigerates everything for 20 minutes after each step…raw ingredients including the flour, bowls, utensils, etc, he refrigerates it again after he forms the original dough ball, then one more time after he’s got it in the pie shell. Don’t know if I’ve got that kind of patience!!! ;)

  20. Yum! Love the combo of flavors and textures!

  21. I’m totally going to have to try this one.

  22. THis is a great pie crust similar to my grandmother’s recipe! Wonderful job. At the end of mixing the ingredients, i usually mix by hand. It helps soften/warm/melt the Crisco and make the crust more uniform. Then pop it in the fridge/freezer. Also, roll the dough out to the desired size, then roll it onto and over the pin to roll out into your pan. Easy peasy!

  23. Wow! I love your site!!
    2 questions: Which photo editing program do you use? Also, are your backgrounds real or inserted by your program? (forgive the non techie language, I have very limited technical language..)

  24. That pie is the best of all pie worlds in one, you don’t even have to choose, you can have it all, like Marie Antoinette! Love it, and love that I’m not the only one who is afraid of pie crust. Your mom probably made awesome pie crust like mine and so you never even had to go there. This gives me the courage to try again, bravo Bakerella!

  25. Hi!
    I have always wanted to make a pie just like the one in Walt Disneys Snow White! A Cherry pie with the nice plaid on top… Can you show me how to do that?

  26. I NEED to make this … and I don’t even like pumpkin pie.

  27. Yummy, I’ve never tried to bake a pie, but I should try sometime!

  28. I think you just added.to my baking today!!!

  29. Yum, pie! I tend to make a lot of graham cracker crust pies, but not because I’m afraid of pie crust. My favorite pie crust recipe is still from The Spice Cookbook, but it is more for some of the specific techniques suggested to make the pie crust flaky rather than super tough and doughy.

  30. Yummy! I have to thank you for this idea. I felt the pecan/chocolate chip/brown sugar/maple syrup topping would be a bit too rich for my liking, but loved the idea of the cream cheese layer! I happened to have all the ingredients, so I adapted my plans for Thanksgiving, and made one pie with the cream cheese layer, then pumpkin, and one just plain pumpkin. I had enough leftover stuff to make 3 mini pies, and I just tried one; can we say FAN-tastic??? Thanks! You started a new tradition in our family! I think for Christmas, I am going to try it again, only swirl the cream cheese and pumpkin layers. Yum! Thanks again! Love your blog!

  31. I think I just started drooling a little bit… This looks SO amazing!!

  32. I’m definitely making this for my family…minus the pecans, because we don’t like them! THANK YOU!

  33. Williams-Sonoma has THE cutest lil’ piecrust cutters for the outer pie edges!

  34. I’m baking this now

  35. Yummm!!! If your going to verge into the pie avenue, which looks like you’ve mastered here, watch the movie “the waitress” with Kerri Russell- the pies she makes in that movie look heavenly… And the names she gives her pies are fitting.

  36. Oh my god. I’m totally going to put this on my reader. SO pretty!!! SO beautiful and yummy. I want to go to there.


  37. I recently photographed my Mom making pie crust… she has been making pies for 40 years, and her crusts are so light and flaky. At Thanksgiving she makes around 10 pies from scratch fresh in the morning. The tutorial really turned out nice. http://makeitdo.wordpress.com/2009/11/12/perfect-pie-crust-tutorial/ all the best, Calli

  38. I made this tonight, and oh my YUM! I used Martha Stewart’s Pate Brisee recipe. I’ve also been afraid of making my crusts, but you inspired me to try!

    Turned out great. The topping is so good, I’m going to have to cover up the pie in the fridge and lock the cover, so I don’t pick it off. It’s like candy!

  39. I’ve actually inherited the pie crust making gene from my grandmother, so I’ve been in charge of making pies since I can remember. I made this one for said grandmother and the family the other night, and it was a huge hit!! :)

  40. I’ve never seen this kind of pie before. It sounds really good. My bf’s mother just announced she was going to teach all the girls in the family (he has 3 sisters) how she makes her pie on thanksgiving. Her pies are almost famous in this area I’ve heard! I think I am going to try this recipe for my pie!

    For the crust, so far I know she doesnt use a mixer and always uses shortening.

  41. Of all the times to wish for smell-o-vision!
    Looks great – I may just be volunteering this dessert for Christmas dinner!

  42. Fantastic first crust effort! I cheat a bit (or maybe it’s just cleaverness), but my mom used to do it, so I figured it’s ok. I roll the crust on a piece of “lightly floured” parchment paper. When it’s the right size and thickness, I place my hand gently under the parchment and lift it, and the crust, up and carefully turn it over into the pie plate (crust on bottom, parchment on top). I then press it into place, and slowly peel the parchment back over itself and off the crust. It works every time. You might give it a try next time.

    I love the idea of the nuts and chocolate on top. Yummy! Thanks for more inspiration.

  43. Whoo, that crust looks PERFECT and I’m just drooling for a piece of that pie!! :)

  44. Looks delicious! I second the above recommendation for the pie crust (with vodka) from America’s Test Kitchen. It’s flaky and delicious – moreover, because it’s vodka, you can use more of it than you would water, so the pie crust is incredibly easy to work with. The vodka bakes out and doesn’t affect the taste at all. I had many pie crust woes before I found that recipe but now I fear pie crust no more!! :) Unfortunately, I live in Japan and don’t have an oven so no pies for me on Thanksgiving :(

  45. I was hoping that you could help spread the word this holiday season!!


    Happy Holidays to you and your family!!


  47. Bakerella,
    As for pie crust, here are a few tips. Make sure everything is cold (great job, by the way), also, the dough should actually look MORE rough than it did. You need to add ice water to the flour mixture just until you can squeeze some in your hand and it stays together. Also, don’t stir in the water, kind of sprinkle it on and fluff it in with a fork. You shouldn’t stir it together. Then, on a floured surface, plop your dough (more like big crumbs) on the surface and just squish it around the edges a little so it makes a circle, but don’t pick it up or anything. then roll it out, but if it’s a little small, or irregular in comparison to the pie dish, that’s okay, don’t roll it out again–just patch it., no one will see the inside of the pie crust, trust me. I give you all these tips because you don’t want to stir or work it too much or it’ll form gluten which is great in bread, but makes a pie crust tough instead of flaky (another thing that can help is a recipe with a small amount of vinegar in it. The acid helps to shorten the gluten strands). I hope that helps in your future pie crusts. Also, if you want to freeze some, form it into that disc, wrap it in plastic wrap and wax paper or foil, and put it in freezer safe zip top bags. Enjoy!

  48. P.S. Butter is hard to get good results with, but it tastes great, and shortening is easy, but it’s kind of bland. So, my favorite is butter flavored shortening. It works best.

  49. I made this last night! Except instead of pie crust, I made a spiced graham cracker crust and I baked it in a springform pan. It smelled wonderful! Can’t wait to taste it!

  50. Your pictures are absolutely incredible! I absolutely try to do step by step pictures (although I am still new to this) but I will certainly be referring to your blog as time goes on!!

  51. This looks AMAZING! I stumbled across your blog about a month ago and I continue to be impressed week after week with all of the ideas you come up with!

  52. Okay Bakerella, I broke down and tried your pie, it’s my first time EVER! I did cheat and buy the ready made roll out. I have to say, it was SUPER easy. Its now in the fridge cooling, I can’t wait until tomorrow so i think I’ll sneak a piece and call it “dinner”! I’m SO excited! I have a homemade pie crust from my aunt Ethel and I would probably try that since it’s the family jewel, Ethel is in her 90’s and has used it since she was young! Thank you for posting!!! BTW, the topping was delish, I was sampling it before I put it on my pie and after it baked!!!! YUMMMM

  53. Bakerella— this pie looks amazing but i just tried making it and it was a miserable failure. It was wayyy to runny and overflowed. Any chance the proportions are incorrect or am I just not a cook? haha

  54. WishTrish – I bought those at the flour mill museum in Minnesota.

    Amberli – You should be fine w/o it

    Brenda Hayden – How about Paradise Pumpkin Pie

  55. Rebecca S – the backgrounds are colored paper

    Sandy W. – Paradise Pumpkin Pie?

    Rachel – I bought those at the flour mill museum in Minnesota

    sb – Photoshop and colored papers

    Leanna – YAY!

    Laura – I know. I have them. :)

    Calli Makes Do – thanks

    Ally – Hmm. Did you use a deep dish 9 inch pie plate?

    Also did you refirgerate the cream cheese mixture?

    The pumpkin mixture was pretty thick for me.

  56. I just made it today and it looks beautiful! I cannot wait to try it tommorow! Thank you Bakerella!

  57. normally i would steer clear of pie with nuts on top (i have this weird thing about textures) but i think i could eat that entire pie…by myself…for a snack. it looks amazing!!!!

  58. mine is currently in the oven… smells delish!

    I had the same trouble as Ally… my pumpkin mixture came out super runny and far to much for my pie pan. I actually scooped some out halfway through the baking and am letting it go a little longer before putting the topping on so it doesn’t all sink in.

  59. MADE IT! Mine is not as pretty as yours, but I cannot wait to slice into it tomorrow. Thanks for the recipe.

  60. Omg!! You made me bake my first pie today!! ; ) We will have it tomorrow, i had a bit of trouble picking up the pie crust, bit i just read a couple tips that i will try next time!! When i took my pie out of the oven to put topping on, some of my cheesecake was creeping up, is that suppose top happen? Well i’m sure it will taste great anyway!! Thanks for recipe!!! Now i’m baking your cheesecake!! You have me on a roll…… : )

  61. LOL, mine two are in the oven too. And my pumpkin layer was kind of runny too. Hopefully it turns out! :)

  62. Mine is in the oven! I cheated and used a refrigerated pie crust. I do want to master that some day when I have more time. Thanks for the great recipe.

  63. Looks so yummy! I don’t like pumpkin pie… but I might just try this version…Time for me to start baking for tomorrow! Happy Thanksgiving!

  64. I made both your pumpkin pie and your sweet potato bourbon cupcakes for Thanksgiving tomorrow. The pie looks beautiful and the cupcakes are soooooooooooo good! They taste like my father-in-law’s bread pudding with whiskey cream sauce. I gave my hubby a test bite and he loved it. This is a lot coming from a guy who really isn’t too into sweets. I just happened upon your site last week and I want to try everything! Thanks for lighting the fire of baking inspiration in me again. I consider myself a skilled cook and good baker, but I had never made a pie crust until today. Happy Thanksgiving!

  65. i made this pie today, and another one but with out the topping….im excited to try them out tomorrow!!
    thanks bakerella for the recipe!=)

  66. Que maravilla, como cada una de tus creaciones, felicidades bakerella

  67. my sister and i made this last night and cannot wait to eat it after turkey this afternoon! the house smelled soooooo good while it was baking!!

  68. Congrats on your first pie crust – you will never go back now. Simple is best when it comes to pastry recipes. Also, it is supposed to look “rustic” and rough. The filling and topping look divine though and I think I am going to have to try that one! Thanks for the recipe and good luck in future pie-making endeavors!

  69. Great recipes and pictures. That pie looks delicious.


    Heavenly 6 ingredient salad

    Awesome apple crunch cake

  70. This is mouthwateringly tempting… I don’t celebrate Thanksgiving because I’m British, and also Indian, but the food always looks so spectacular. This is a lovely twist on the traditional pumpkin pie, and beautiful photographs too!

  71. I made this pie the night before thanksgiving!! it turned out beautifully. Teh crust was awesome and the topping added he perfect texture.The only problem I ran into was that the pumpkin layer didn’t set as hard as i had hoped. It tasted delicious and wasn’t too sweet at all. I will definitely give this one another shot very soon!!! Thanks Bakerella :)

  72. I made this and it was a huge hit! Thanks!

  73. I made this pie without the topping and gave every one a dollop of whipped cream on top instead.(nut allergies) Everyone liked it and thought the contrast between the cream cheese and pumpkin was great. I used my own pie crust recipe as I have been baking for many years and have a keeper. I also use shortening instead of butter it makes a flakier crust. Thanks for a new idea in pumpkin pies.

  74. Ally, the same thing happened to me! The cream cheese was ultra runny and the pumpkin didn’t taste cooked. I’m so sad – it looked amazing!

  75. Betty Crocker sent out a newsletter today via email… One of the “recipes”? Holiday Cake Bon-bons. They look an awful lot like your cake balls! I guess they must read Bakerella there. :)


  76. Delish! Rave reviews from the Turkey Day crowd! Thanks!

  77. I had a pie-crust making lesson once. It always seems like so much work to make one that rolls out and then can be transferred into a pan. I am much more a fan of making a sweetened, thick dough, then smooshing it into a pan. Cookie dough has interesting results, too.

    On another note, making pie crust is one of the tests students in blindness training schools have to show that they’ve actually learned to be independent. Given that pie crust is such a task to make, I think I would fail those tests no matter how many pie crusts I practiced with.

  78. This pie was a hit! Everyone gobbled it up, leaving my plain ol’ boring pumpkin pie untouched! Thank you, Bakerella!

  79. Hi..I made this pie for Thanksgiving and even tho it looked delicious no one that tasted it really liked it.Everone said it was much to rich.I will make it again..but I will leave out the chocolate chips.

  80. Hi dear BAKERELLA!
    I´m from Monterrey, Mexico and I have to say tha I LOVE your site!… I´m a big fan…
    And I have a question.. if I dont get the can of pumpkin how can I make the pumpkin layer?? I really hope that you can help me because i will love to prepare for my husband on our first christmas as a family!
    Thank you & One big kiss!*

  81. Thanks bakerella, i hadn’t used a deep dish pie plate, i think that was mistake #1. Another thing I did was use organic cream cheese and organic pumpkin… that was a big mistake. The organic cream cheese didn’t fluff up at all and it didn’t firm up and the organic pumpkin was runny out of the can. Next time, i’ll use good ol fashioned philly and libby!

  82. I tried this pie with a store-bought pie shell, and it didn’t work! I followed the directions exactly, but the pumpkin mixture sank right to the bottom of the cream cheese layer! What could I have done wrong? I had to pour an entire pie shell’s worth of cream cheese/pumpkin mix down the drain, because I didn’t know if it could even be salvaged. What a waste of money… :(

  83. Tried the pie for Thanksgiving but I too was a failure. The pumpkin center never set and just oozed out when taking a slice. As pretty as it is, my family recommended that I never make it again. Oh well, it was worth a try.

  84. Made this for Thanksgiving…(but used premade pie crust, thanks Pillsbury) and it was delicious! The cheesecake layer, awesome, pumkin layer yummy, and the topping, was crunchy and delicious….except for the chocolate chips. Didn’t think they belonged on this pie at all. Myself and another gal just picked them off, and it worked out fine, but I would not put the chips on it again. But will definitely use the rest of the recipe again! The only other thing I would mention is that my topping got pretty brown…I might delay putting the topping on a little while longer next time =) Thank you!

  85. OMG! I made this for T-day dinner and it was a HUGE hit, it is DELICIOUS! (ok, so I chickened out and used a store bought crust), but its whats on the inside the counts, right? Oh, and I am making another one tomorrow for a b-day party. Thanks Bakerella!

  86. I made this tonight for our day-after-Thanksgiving Thanksgiving dinner, and it was AMAZING! So rich and decadent! My pictures turned out lousy… had the DOF too shallow, so I won’t share pics, but it looked so lovely too!

  87. The pie was a success. I used store bought pie crust and left off the chocolate chips. I’m not a pumpkin pie eater, but I did like this-not too rich. I also liked the contrast between the cheese cake and pumpkin layers.

  88. ugh…why doesn’t ANYTHING I try turn out looking like the pictures?

  89. sublimebritt, Andi, sophia, Gabrielle, Shari, Janet, HeatherNC, Ann@Houseof Estrogen, Sandra –

    YAY! So glad so many of you loved the pie. I had it for Thanksgiving Day, too and it was devoured.

    Jamie, Karla, Nathan, Allison, Rebecca B., junkwagon – Hmmm. Not sure what went wrong for you guys.

    Here a couple of general things to make sure of
    1. Cheesecake filling is made with room temp cream cheese (not melted)
    2. When Cheesecake filling is mixed, it goes in the fridge for about 30 minutes to firm up.
    3. Use a 9 inch deep dish pie pie plate
    4. After cc filling is in pie plate, gently layer pumpkin mixture on so it doesn’t disturb the cream cheese mixture underneath.
    5. The pie is cooked for a total of about 45 – 50 minutes. (20 with foil and another 25 after you put the topping on) So it shouldn’t seem undercooked.
    6. Once cooled, it should set up and chill in the fridge for a couple of hours.

    Vicki McCandless – too rich? that does not compute at my house.

    Christine – In the US, you can buy canned pumpkin filling. I’ve never cooked with fresh pumpkin.

    Ally – Yeah, I think those two things could def cause a difference. Go philly and Libby!

  90. I braved it for Thanksgiving. It took me 3 hours since I had to read then re-read, and then re-read again. I have never made a pie crust before and it was very crumbly. It tore everywhere but I just patched it together. My husband LOVED it. He loves pumpkin pie and well I am not a pie maker. So thanks! It turned out GREAT!

  91. I made the pie on Wednesday and ate it on Thursday, let’s just say that it was amazing!!!! Thanks you are awesome.

  92. OK, I saw the post and made this pir for Thanksgiving! Everyone Loved it!! THANK YOU!!

  93. I don’t like pumpkin pie, but this one looks absolutely positively scrumptious. I am going to try it!

  94. My husband’s the cook in our house. I’m the baker. We were sharing the kitchen on Thanksgiving Eve (which normally would have peeved him to no end) but he literally was drooling over this. I think it’s the first compliment he’s ever given me on something I’ve made in 12 years! And that’s before he even tried it :) It was by far the most popular pie on our dessert table of 8+ pies! No leftovers – I may just have to make another. Thank you Bakerella!

  95. I tried this pie for Thanksgiving. It did not turn out like yours as far as looks. I followed the directions perfectly making sure the cream cheese was room temp and refrigerating the amount of time required. The only difference was I used fresh pumpkin so my pumpkin layer was rather runny. It was impossible to keep it from disturbing the cream cheese layer. But regardless, it still tasted wonderful. It baked good, the 2 layers kind of combined but it was still great. I didn’t have any leftovers that night! Kind of unfortunate actually. Next time I guess I will have to make two at once:) Thanks!

  96. I don’t normally like pumpkin pie, but I gave this a go, because I know how much others love it… Made it, tried it, LOVED it!!! Thanks for picking out my new favorite pie recipe ;)

  97. Normally I’m not much of a pie eater but I tried this one out for Thanksgiving. It was delicious, and not too hard for my first!


  98. Bakerella,
    Here is a simple sugar cookie recipe that my friend gave me. Everyone who has eaten one of these cookies has RAVED on and on about them. Try these and tell me what you think….

    Sugar Cookies:

    1 lb of butter
    2 beaten eggs
    2 tsp of vanilla
    5 cups of flour
    1 tsp of salt
    1 tsp of baking soda

    *dough doesn’t rise much, so roll out to desired thickness

    *bake @ 350 for 8-10 min

    happy baking :)

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