This is a wonderful recipe. The gingersnap crust was a perfect combination with the pumpkin. I will definitely use this recipe again.

Reviewed On: Oct. 7, 2006

I served this at a bunko meeting. Either you like it or you don't! I followed the recipe as written. I would have added more sugar and less curry.

Reviewed On: Oct. 7, 2006

I found this recipe easy to follow and it turned out wonderful. The cake was moist and had great texture. I didn't use as much red food coloring and had to use milk with vinegar in place of buttermilk. Making sure the flour is sifted may be the key to getting the right consistency. I would definitely recommend this recipe.

Reviewed On: Nov. 9, 2005