Not that bad, but not as good as I expected. Could have been salsa I chose (just *regular* medium hot CasaRosa). Others thought it was *pretty good*. Actually worked out better the next day ... warmed up the leftovers, but thinned it down with an extra cup of chicken broth so that it was more like a soup. Served it with hearty bread and a salad.

Reviewed On: Dec. 3, 2009

I made this pie with great fear about the results, but didn't have any evaporated milk (or even whole milk) ... but I did have some carmel swirl ice cream. I only needed one pie, so after reading the reviews, I ended up with this: 1 15oz can pumpkin puree, 2 eggs, 1-1/2 cups melted carmel swirl ice cream, 2 tsps cinnamon, 1/2 tsp fresh ground nutmeg, 1/2 tsp ginger, 1/2 tsp Chinese 5-spice powder (didn't have any cloves, allspice or pumpkin pie spice), 1/4 cup packed brown sugar, 1 frozen pie shell. I blind-baked the pie shell, covering edges with foil. Mixed the sugar and eggs, mixed in pumpkin, mixed in spices, added melted ice cream last. Baked at 425 for 15 minutes, then 350 for about 45 minutes longer ... until knife came out clean. Much to my surprise, it turned out absolutely terrific! Everyone raved about it. I wouldn't have done it without this recipe for inspiration. Thanks so much for saving the day!

Reviewed On: Nov. 29, 2009

I gave this 3 stars because the kids liked it, even though I didn't like it at all. The cake was, at best, just OK. The custard was *pasty* and flavorless. The chocolate was just OK too ... a little grainy. I made cake, filling, and chocolate according to recipe except for subbing a half-and-half mix of applesauce and butter for the shortening called for. Also, I made the cake batter into a dozen cupcakes, which I sliced into thirds when cooled, filled, and glazed. (I think that *presentation* added to the kids' enjoyment.)

Reviewed On: Mar. 19, 2009