Reviewed: Nov. 8, 2009

Loved it! I added ginger snap crumb crust (saturated with butter) pressed into bottom buttered, large cake tin. I also added ground cloves to the spices. Turned up the heat to 400 about 5 minutes before I thought it might be done. Continued baking until toothpick came out clean. Served cold with lightly sweetened whipped cream. Absolutely delicious!

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tmce

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Reviewed: Oct. 25, 2009

I just made this recipe last night for a dinner party. Everyone loved it and I just got a request for the recipe. I made it according to directions, but the baking time was off--I had to bake it about 15 min. longer than the directions to get the pumpkin to set, but my ingredients were all cold too. Put a dollop of cool whip on top.

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Joan

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Reviewed: Oct. 19, 2009

My sister made this dessert and sadly, no one liked it. Apples and pumpkin just don't taste good together. Pumpkin pie or apple pie is much better than this tart combination. It tasted like a dish from the 1800s before they knew how to make desserts taste sweet and good. I wouldn't recommend this.

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Trillianne

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Reviewed: Dec. 27, 2008

This was so delicious! It's great because it's so easy to make--I don't really like to cook--the pumpkin with apple was a pleasant and tasty combination which nicely surprised everyone. Even the light eaters finished all of theirs. This recipe is definitely a keeper for me!

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TUNIEMADES

Cooking Level: Beginning

Home Town: Pasadena, California, USA

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Reviewed: Mar. 31, 2008

I used aluminum foil muffin tins so that it would be disposable. Using the tins allowed me to make a different amount. Everybody loved them.

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Jenn

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Nov. 18, 2007

very simple and delicious. i also used gramcracker crusts. 6 mini and one regular size. i think the apple goes well with the pumpkin.

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imapenguin

Cooking Level: Intermediate

Living In: Phelan, California, USA

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Reviewed: Nov. 12, 2007

I made this recipe in a pie plate and it turned out well. Definitely serve this warm, it wasn't as good at room temperature. I used crushed graham crackers, as I did not have ginger snaps. It was pretty tasty, though kind of bland. I'd like to try the ginger snaps for some added flavor.

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Reviewer:

JM1016

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2007

I served this for a group of friends and they all loved it! Instead of custard cups, I used individual size pre-made graham cracker crumb crusts you can buy in the baking section. It stretches the recipe out to serve 14 and reduces the dishes! Great recipe, I have already had a request for it!

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empmckee

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Reviewed: Oct. 30, 2007

Excellent!! I didn't have custard cups so I put this in an 8 x 10 casserole dish and it worked out just fine. I'd like to try it in a regular pie crust, too!

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