I like the idea of a "snowball " cake, it has a pretty presentation, but the filling, in my mind, leaves something to be desired. It is way too dense and not sweet enough. If I were to make it again, I would bake the cake without the filling, then after it is baked, I would make a very light whipped icing filling and, using a big pastry bag with a big tip, fill the dome of the cake with it (like filling donuts). Or, slice the top off the cake, scoop out some cake, fill it, replace the top and finish as recipe states.

Reviewed On: Dec. 20, 2009

I made two pies, one the way I usually do (with evaporated milk and sugar instead of the condensed milk)and this one. I totally expected this recipe to taste the best, considering all the favorable reviews. I was really surprised when the traditional recipe tasted WAY better than this recipe. It was much smoother, better texture and better flavor. One thing this recipe is lacking is cloves, which I think really gives pumpkin pie a good flavor. It wasn't just me, though. I gave 6 people pieces of each and EVERYONE thought the traditional pie was much better. Very disappointed in this recipe.

Reviewed On: Dec. 6, 2007

This recipe is way too sweet and dense. I even added 4 ounces of cream cheese to cut down on the sweetness, but with not much luck. 1 1/2 cups of sugar or even less should be plenty of sugar. I think I also would have preferred it with whole milk instead of evaporated milk, and half as much butter. If you are trying to watch what you eat, watch out for this one!

Reviewed On: Nov. 12, 2007