Reviews & Comments

Can't wait to bake this as I love pecans too and adding them into the pumpkin especially for Holiday baking when I have to bake all the pies and usually pumpkin and pecan. Perhaps this will serve next year for both. As always I use dark brown sugar in my pumpkin pies and will with this as I love the flavor and I only like cinnamon and a little cloves for spices instead of pumpkin pie spice. Use instead of all evaporated milk 4 oz. of milk and 4 oz. of cream cheese as suggested in similar pumpkin pie. Loved by my husband who's favorite pie before has always been pumpkin with a regular crust.

I made this recipe for a pot luck at work. I followed the recipe exactly. Instead of baking as a pie, I used a 12 cupcake pan and filled the paper line cups half way and baked for 25 mins. Made about 20. I let the mini cheesecakes cool for over an hour and placed in refrigator overnight. Next morning placed a small amount of carmel on the top. Everyone loved them! Going to make these for our Annual Family Thanksgiving Gathering for sure!!!

This is great made with walnuts, reduced fat bisquick, ff evap mild and splenda

I make this the healthier way, with Splenda, Smart Balance, egg subs., non fat canned milk, whole wheat pastry flour to add to the Bisquick. Only problem is, cutting EIGHT pieces, we usually cut a nine inch pie into 6 pieces, 8 pieces are too small, for something that people don't usually eat every day, and are happy to have an indulgence now and then.

Easy to make but it didn't have enough pumpkin taste for my family - even the color wasn't very orange.