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    You are in: Home / Recipes / Pumpkin-Chocolate Cheesecake Pie Recipe
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    Pumpkin-Chocolate Cheesecake Pie

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on October 28, 2012

      It's in the oven. A BIG disappointment. Followed the recipe to a "T," and there was so much pumpkin leftover, that I had to make a gingersnap crust for an 8.5 x 8.5 x 2 dish to use the remaining pumpkin mixture. Added the remaining 4 oz. cream cheese and a little bourbon and sugar plus the remaining ground chocolate (there was also too much of that) to the mixture. The pie is out of the oven now with not too much pumpkin. So we'll see. But it amazes me how three people could rave about the recipe when it makes far too much for a deep dish pie shell. After we taste this at tonight's dinner, maybe I can add to this posting.

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    • on April 06, 2009

      I made this a couple of days ago for company.. I used a sugar sub instead of the regular sugar. This pie had great flavor and taste. It was enjoyed by all. Thanks for the great recipe and I will be making this again. made for Spring PAC 2009.

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    • on December 26, 2008

      this pie is the best ever

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    • on November 23, 2008

      This is an awesome variation on the classic pumpkin pie for Thanksgiving. I couldn't get enough of it!

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Pumpkin-Chocolate Cheesecake Pie

    Serving Size: 1 (206 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 488.8
     
    Calories from Fat 290
    59%
    Total Fat 32.2 g
    49%
    Saturated Fat 16.6 g
    83%
    Cholesterol 171.5 mg
    57%
    Sodium 289.2 mg
    12%
    Total Carbohydrate 45.4 g
    15%
    Dietary Fiber 3.0 g
    12%
    Sugars 27.2 g
    108%
    Protein 10.5 g
    21%

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