I'm always looking to add some spice to Libby's Pumpkin pie

I have always loved and will continue to enjoy the recipe for Libby's Pumpkin Pie. I'm constantly on the search for ways to shake it up. Any suggestions?

DU member Catch-22 Dem posted a recipe about three weeks ago for a triple chocolate and pumpkin cheesecake. I made it this past weekend, and it was to die for!!! Let me know if you want to venture outside of the traditional pumpkin pie and I'll post it again. This was one of the best cheesecakes I have ever made, and even though it is labor intensive it is well worth it--a real show stopper!

and paste it here!
Sounds good. Catch22 is a neighbor of mine.

I'd love to get that recipe!

for a Pot Luck dinner this week. It was the first time I made that pie. It turned out great, but was extremely rich. Basically you just make a cheesecake filling and put a layer of pumpkin pie filling over it and bake.

Serves 12
Active time: 45 min. Total Time: 2 1/2 hr. (plus 1 hr. cooling in oven and at least 4 1/2 hr. chilling)

Cake can be completed up to 1 week ahead. Cover and refrigerate.

Crust:
1 1/2 cups chocolate cookie crumbs
1/2 stick (4 tbs.) butter, melted

Filling:
3 bricks (8 oz. ea.) cream cheese, softened
1 cup sugar
2 tbs. cornstarch
3 large eggs
1/2 cup sour cream
2 tsp. vanilla extract
1 cup (6 oz.) milk-chocolate chips, melted and cooled
1 cup canned pure pumpkin
1 tsp. pumpkin pie spice
1 cup (6 oz) semisweet chocolate chips, melted and cooled

Chocolate glaze:
3 oz. bittersweet baking chocolate
2 tbs. butter
1 tsp. light corn syrup

1. Heat oven to 350. Coat an 8-in spring-form pan with non-stick spray. Have ready a roasting pan larger than the spring-form pan.

2. Crust: Either use purchased chocolate cookie crumbs, or grind chocolate shortbread cookies in a food processor into small crumbs. Put crumbs in a small bowl; stir in butter until evenly moistened. Press firmly over bottom of pan. Bake 8 to 10 minutes until set. Cool on rack. Wrap outside of pan with heavy duty foil. Reduce oven temperature to 300.

3. Filling: Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth, scraping sides of bowl several times with a rubber spatula. Beat in eggs, 1 at a time, just until blended. Beat in sour cream and vanilla to combine. Divide batter evenly between 3 medium bowls. Stir melted milk chocolate into 1 bowl; pour into crust in an even layer. Whisk pumpkin and pumpkin pie spice into another bowl. Carefully spoon over chocolate layer to cover, then gently smooth into an even layer with an offset spatula (take care batters don't run together). Stir semisweet chocolate into remaining batter. Carefully spoon over pumpkin layer; spread carefully as above.

4. Set spring-form pan in center of roasting pan. Place roasting pan in oven rack and add boiling water to come halfway up sides of spring-form pan

5. Bake 1 1/2 to 1 3/4 hours until set, but center still jiggles slightly when shaken.

6. Turn off oven (leave door closed); let cake cool in oven 1 hour (if cake hasn't pulled away from sides of pan, carefully run a thin knife around edge of pan to release cake). Remove foil. Cool Cake in pan on a wire rack. Cover; refrigerate at least 4 hours or overnight.

7. Chocolate glaze: Stir ingredients in a small saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat; cool slightly.

8. Remove pan sides; place cake on serving plate. Spread glaze over top to edge (some may drip down side of cake). Refrigerate until glaze sets.

to the recipe and a dash of nutmeg.

Mace.

Put that along with cinnamon and cloves and you will win raves from your guests.

Maybe they have some ideas you can use. I absolutely love this website, especially this time of year when I want to find a new recipe using pumpkin. They sometimes have $1.00 off coupons for chocolate chips too.

http://www.verybestbaking.com/

When I make pumpkin pie with canned pumpkin, I add lots and lots of spices in the mix.

I use ground cloves, nutmeg, allspice, cinnamon, ground ginger and white pepper.

You can add them in the amounts that you like for your taste, but for 2 pies I put at least 2 teaspoons of everything but the pepper and cloves, which you need to use more sparingly.

so I haven't tried it, of course, but what about using Chinese Five Spice Powder? I was making a unusual Cincinnati-style chili recipe with it over the summer and my roommate came bouncing in so excited because it smelled like I was making an apple pie.

Hmmm...I may have to experiment...