"I made this for Thanksgiving, and it turned out great! I used a frozen crust but loved the homemade filling. I didn't have any bourbon and substituted all natural cooking syrup for the corn syrup but followed the recipe otherwise. I toasted and chopped the pecans, and then after pouring the filling into the crust, I covered the entire pie with toasted pecan halves. I brushed the crust with egg white so it was golden brown and shiny. It looked like something out of a fancy bakery! This pie had such a nice flavor and wasn't the sickeningly sweet taste that most people were expecting. It's going to be on the menu every year (and I'll make my own crust next time)!

"I made this for Thanksgiving, and it was fantastic. The only substitutions I made were fresh pumpkin puree (that I had roasted and frozen previously) and then for the crust I used a mix of graham cracker crumbs and crushed ginger snaps. I thought the ginger snaps would be too strong, but they were perfect. I put a bowl of water in the oven with the cheesecake (not exactly a water bath, but it did add moisture) but it cracked anyway. Nobody cared, though. Of the three desserts we served for Thanksgiving, this was by far the favorite!