It's good, but it's not that great. The middle came out fine, but I really couldn't tell the difference between this pie and traditional pumpkin pie. It's a neat idea, however, and I might try it with butter pecan ice cream. That might be good.

Reviewed On: Nov. 7, 2006

I followed another reveiwer's advice and baked it in a bundt pan instead of loaf pans. I was worried that the batter wouldn't all fit in the bundt pan, but it worked fine. I added an extra 10 minutes to the baking time. I sent it and a stick of butter to work with my husband. He said that it's so good that it doesn't need any butter on it. People who wanted "only a small piece" snuck back in for seconds and thirds. Nice, easy, tasty recipe.

Reviewed On: Oct. 11, 2006

The stock this recipe uses is great, but this recipe isn't as good. Real gumbo uses a roux as dark as a beer bottle, not tomato sauce.

Reviewed On: Aug. 14, 2006