This is delicious and SO simple. I made it even easier by using spice cake mix rather than yellow, and omitting the pumpkin pie spice (since the spices were already in the cake mix). I'm sure the other way would work, too, though. Very moist and dense (in a good way). Basically, tastes like pumpkin bread. Made it for a Halloween party, and everyone raved about it!

Reviewed On: Nov. 6, 2009

This was really good - exactly what I was looking for: semi-sweet but also tastes super healthy. I used 1/4 C brown sugar instead of 1/2 C white, and probably more like 1/4 C milk. I also added about 1/4 C applesauce, because I wanted to make it a little sweeter (since I used less sugar) and also thinner. Also about 1/2 tsp salt. I love it, but I think following the original recipe would garner superb results as well.

Reviewed On: Oct. 16, 2009

I've never made preserves or jam or anything similar before, but this was very easy and VERY delicious. Boxes of pectin that I found came in 1.75 oz sizes, so I just used 7/8 of the recipe (10 peaches, 5 1/4 C of the cooked peaches put back in the pan for the second part of the recipe, and the 1.75 oz of pectin). I used only 2 1/2 cups of sugar (about half what I should have used for my 7/8-of-the-recipe measurements) because the peaches were so sweet, and it turned out great. Definitely sweet enough, but I suppose it just depends on your fruit. I was a little worried when I saw the note about preserves being best when you use slightly under-ripe fruit, as my peaches were practically falling apart they were so ripe, but it seems to have turned out fine. And, as someone else noted, leaving the skins on gave it a lovely rosey color!

Reviewed On: Sep. 4, 2009