I made several changes to make these a lot healthier, and they still taste great. I only used 1/2 cup each of the white and brown sugars, 1/3 cup of splenda, 1/2 cup of canola oil and 1/2 cup of applesauce instead of the butter, and 1 cup of whole wheat flour and 1/2 cup of all purpose flour. I also sprinkled walnuts on top of the glaze. They were still really moist without all that butter and plenty sweet with 1/2 of the sugar.

Reviewed On: Jan. 18, 2010

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