I used fresh pumpkin (steamed until soft, mashed and then drained) which worked fine without any water, still very moist. I followed someone else's idea and used a bundt cake pan, which worked nicely. I reduced the sugar a bit (more like 2 generous cups) and used an overripe banana and some more pumpkin puree along with oil to make a cup. Not much pumpkin taste, but I will put that down to using up a regular Halloween pumpkin rather than a culinary pumpkin. Might boost the rating if I try again with a tastier pumpkin.

Reviewed On: Nov. 4, 2009

Taking others' advice, I reduced the amount of sugar and butter, but had to add a bit of butter at the end to get the crumbs to hold. A nice easy recipe to make with my 2 year old.

Reviewed On: Aug. 27, 2009

The ease, quickness and taste of this recipe make it a 5 star. I think that they are actually pretty tasty and not bland at all. But if you add ketchup (like my 2 year old insisted), they then did seem fairly bland. I added a small clove of garlic and a cup of fresh parmesan rather than half parmesan and half mozzarella, simply as that's what I had. I'm sure it would be easy to vary ingredients to change things up. Thank you!

Reviewed On: Dec. 18, 2008