I wanted to use fresh pumpkin, not canned, and they were wonderful. I decreased the eggs to 3 and added 1 tsp. pumpkin pie spice to the batter. (In addition to the 2 tsp. cinnamon recommended - pumpkin pie spice just seems to add more depth of flavors). 1 1/2 cups of pumpkin worked very well. To half the fat I only used 1/2 cup oil (light olive) and 1/2 cup applesauce. I've made these three times this week with this frosting: Rich Cream Cheese Frosting (with less Butter): 1/4 cup butter, 8 oz. cream cheese, 2 tsp. vanilla, 2 cups powdered sugar, dash of milk if needed. (I only needed half this frosting for our lightly frosted pan of bars). Wonderful.
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I wanted to use fresh pumpkin, not canned, and they were wonderful. I decreased the eggs to 3...