Delicious. I used fresh pumpkin instead of canned. I substituted an equal amount of Splenda in place of the sugar. I also substituted an equal amount of whole-wheat pastry flour in place of the all-purpose flour. It had a great flavor. It wasn't quite as moist as I had hoped, but I didn't rate it down for that since I altered the recipe. Perhaps the ww flour caused the slight dryness. I am going to try it again, and this time I will replace the water with coconut milk to see if that makes it a little more moist. I'll let you know how it turns out. Oh, one more thing I changed but didn't intend to...when I opened my carton of eggs I realized I had bought medium instead of large. So I used 5 medium eggs instead of the 4 large eggs called for in the recipe. No idea what effect that may have had on the final product. When I make it again I'll be sure to have the correct size eggs.

Reviewed On: Nov. 9, 2009

I thought this was very good, but not great because I just didn't care for the sweetness of the dressing. I may try it again and leave the sugar out of the mayo. The only thing I changed was to use red bell pepper instead of green, which made it more colorful.

Reviewed On: Oct. 30, 2009

Totally loved this recipe. Followed the recipe exactly. After tasting the finished product I decided it needed more salsa (I got hot salsa like the first reviewer suggested), so I added an additional 1/4 cup. I even think it could use more but I realize that it will taste even better after the flavors have melded overnight so I'm not going to tinker with it anymore. BTW, when they say "plentiful" in the name of this recipe, they mean it. It makes a huge bowl. I love it and can't wait to taste it again tomorrow.

Reviewed On: Oct. 8, 2009