Reviewed: Feb. 28, 2009

This was great! excellent way to use up extra pumpkin.

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Reviewed: Jan. 18, 2009

I made this with 1 cup of sugar and canned pumpkin. It turned out great, except that I had a hard time knowing when to stop boiling the pudding. It didnt seem to be getting any thicker with more boil time, so I chilled it before serving and then it set to be a bit firmer.

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beccakw

Cooking Level: Intermediate

Home Town: Duncan, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Dec. 14, 2008

I used this as a base for a chilled dessert. I dissolved one packet of unflavored gelatin in just enough boiling water to cover. Once dissolved I added this to one can lite coconut oil, one can pumpkin puree, 2/3 C Splenda, and 1t Cardamom. Cook on low until creamy, pudding-like consistancy. I then brushed egg white on a graham cracker pie crust and baked for 5 minutes until stiff. Pour pumpkin mixture into pie shell, cover and chill. When ready to serve top with whipped cream, and allow people to add their own amount of toasted sweetened coconut. The more they add, the sweeter the dessert.

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Adina

Cooking Level: Expert

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Reviewed: Sep. 21, 2007

Excellent for a chilly day, love the pumpkin with the cardamom, but could do with a lot less sugar - I have a serious sweet tooth and it was still too much for me. You could probably substitute mostly splenda & use less real sugar and not hurt the taste much. I added more pumpkin & coconut milk while cooking to try & offset the sugar a bit, and it was still overwhelming.

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blunderwoman

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Reviewed: Dec. 11, 2005

Measurements of how much pumpkin would be helpful, one cup of sugar was almost too much!

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PRINCESSJENNY

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Reviewed: Oct. 12, 2005

This was delicious! Everyone enjoyed it, including my kids. Following the advice of the other reviews I used less sugar (only half the amount called for). I also added 1/2 cup of unsweetened shredded coconut to it to thicken it up a bit and then toasted some coconut with a little sugar to put on top. Fantastic!

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Mindy Poje

Cooking Level: Expert

Home Town: Hudson, Ohio, USA

Living In: Denver, Colorado, USA

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Reviewed: Feb. 28, 2005

I felt that this recipe needed a lot of spicing up, so I added 2 tsp. cinnamon, 1 tsp. nutmeg, 1/2 tsp. ground ginger, 1/2 tsp. ground cloves, and 1/4 tsp. allspice. I used a stick blender to give it a smoother consistancy. The flavor was out of this world, but I think it was just a little too sweet. The next time I will use 1 1/4 cups of sugar.

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EBONY3

Cooking Level: Expert

Home Town: Flushing, New York, USA

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Reviewed: Jan. 8, 2004

This was excellent!! My son chose an African theme for his first meal to cook (he's 11)almost unaided. I got 3 pumpkins free as fall leftovers and so he trippled the recipe. He served this with "African Curry" and "Spicy African Yam Soup". It is delicious as a pudding which is what it is meant to be. Since we had so much we put the leftovers warmed over vanilla ice cream and it was amazingly good. It was also very good with whipped cream and with just unwhipped cream drizzled over it. All and all it was so good and only lasted 2 days in the house.

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Patricia

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Feb. 15, 2003

Maybe we're too all-American, but we thought this was one step short of putrid. It seemed more like the base for pumpkin bread or something. Then again, maybe I did something wrong. Although it's more likely that you had to grow up with something like this to really appreciate it.

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TEN4RUTHIE

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Reviewed: Sep. 16, 2002

too much sugar! I used 2/3cup and it tasted good, then I added another1/3 and it was so sweet it overpowered the flavors, I did not have cardamom so I used a little allspice. My 3 year old didn't like it, so I creamed a cup of margerine and a cup of sugar together then mixed 4 cups flour, 2 tsp of baking soda and cinnamon, into the mombasa and made yummy little mini muffins. She loved them, this could easily be cookies, I will throw some chocolate chips in next time.

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TENNIEL

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Reviewed: Mar. 21, 2002

This was so good! I used a can of pumpkin puree instead of a whole pumpkin and reduced the amount of sugar a bit. The cardamon gives it a nice "chai" flavor. I keep telling myself it's low-fat, but I'm not really sure!

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