I added 1/4 tsp ground allspice and an extra 1/4 tsp ground cinnamon, and I followed the tip to heat up the spice and pumpkin before mixing. (I did that until the mixture was very warm to the touch; it took a few hours to cool down!) The result was ABSOLUTELY DIVINE, I love this pie, so delicious! Tastes better if you leave it in the fridge overnight for the pie to firm up a bit. Great recipe!

Reviewed On: Nov. 26, 2009

I used this for chocolate covered bananas, and maybe it was the moisture of the bananas but... I found that adding margarine made the chocolate very creamy, never to dry hard. This is desirable depending on your preference~ I however, love having that "snap" to chocolate when you bite into it, so next time I shall just temper chocolate without any additives~

Reviewed On: Aug. 12, 2009

I made this for my cookie dough-loving brother (6 years old) rather than for ice cream. When we made chocolate chip cookies, he would always prefer dough over actual cookie, but the raw egg was a worry. This recipe was GREAT with the given substitutions (given in first few reviews). It still wasn't as great as real cookie dough with egg, but beggars aren't choosers lol. The only thing... whoever suggested 1/2 tsp of salt, that was WAY too much!! I had to add a touch more milk to get rid of that saltiness, blech. The slightest pinch should be just fine :) Milk made the cookie dough more sticky, but that was fine since we were eating it as is ^_^ 1.5 tsp of milk for more of a dough, 2 tsp milk for sticky dough.

Reviewed On: Jul. 10, 2009