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