Good taste, but a bit light on the pumpkin flavor. This pie was made with the graham cracker crust. The filling is a bit too soft. Even after chilling for 3 hours, this pie falls apart when cut. It would really work better as a layered parfait instead of a pie.

Reviewed On: Nov. 22, 2001

Okay now, tell the truth. This is really cake masquerading as a muffin! As I creamed the butter and sugar and then mixed in the flour alternating with milk I realized this was the classic method of making a cake batter, rather than the "don't stir too much, leave the lumps in" method of making muffins. No matter -- it's really good. And if you don't tell anyone you can get away with eating cake for breakfast!

Reviewed On: Jun. 30, 2000