Full stars for a short and easy ingredient list and being ready in less than half an hour. This is something I can whip up when I know people are coming to visit that doesn't take forever to make or bake. The taste is very good and it looks elegant when presented. Perfect!

Reviewed On: Apr. 14, 2010

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