Very good, followed the recipe exactly. Whipping cream is a nice touch, but not really neccesary. Second time I made them I used 1 T white sugar and 1 T brown sugar. I also used only 1 cup of whole milk and upped the pumpkin to 1/2 cup. Liked that even better. Next time I will probably throw in the pecans like another reviewer. Yes, it's a keeper.

Reviewed On: Oct. 28, 2009

Not what I was hoping for. I followed the recipe and added some of the suggestions in the reviews, such as grease the pan twice as much as you think you need, add the choc. chips to the flour mixture, and adding sour cream. It stuck to the bottom and had a burnt kind of taste, even though I only baked it 40 minutes. (it was perfectly baked at that point) It looked good. I wanted this to tastesoooooooo good and it was just ok. Need to keep looking or tweaking. Sorry.

Reviewed On: Aug. 26, 2009

Very good, just takes patience. I actually forgot to get whipping cream and only had half and half. Worked just fine. Turned it down to medium-low and stirred frequently for about 1/2 hour, then let it sit for 10 minutes off heat. Really thick and tasted good, 3 stars good. After tasting, I also added garlic, pepper and a few tablespoons of cream cheese. I noticed the recipe on the pesto ravioli I was going to serve it over was similar...they used 2 egg yolks and a little chicken stock. I added a small dollop of Better than Boullion. It's a pretty flexible recipe, my additions bumped it up to 4 star.

Reviewed On: Apr. 15, 2009