This was my first ever pumpkin pie, baked and tasted. The recipe was easy to follow, I used fresh pumpkin and a quick flaky short pastry for the case. I was surprised at how 'light' and almost fluffy it was. I was expecting a denser texture and I'm afraid I would have preferred that. Also I needed that extra sweetness and texture so I actually finished of each slice of pie with a brulee topping ie. I sprinkled a fine layer of sugar on top then briefly blasted it with the blow torch, YUM!

Reviewed On: Jul. 10, 2009

I used mascarpone instead of sour cream cream and it was utterly smooth. Everybody said it was better than any banana cake recipe they had ever had. I also sprinkled demerera sugar on top which gave it a wonderful sweet crunch on top.

Reviewed On: May 30, 2007