Reviewed: Nov. 22, 2009

I just made this dessert today for a family dinner. Everyone loved it! I don't even like pumpkin pie, but I couldn't get enough. Definitely a keeper! I made no changes, it was perfect as is.

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Marcela

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Reviewed: Oct. 28, 2009

I took this recipe in to work and it was a big hit. I've had several requests for it since. My family loves it too. I make this recipe the lazy way and I don't bother with the wax paper and the flipping. It's a little bit messy, but no one ever complains! I also use pumpkin pie filling rather than plain pumpkin.

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claudia h.

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Reviewed: Oct. 19, 2009

This was good; I only had pumpkin pie mix so I left out the sugar and spices just adding the eggs and evaporated milk and vanilla. For the bottom of mine I didn't do the wax paper because I did a graham cracker crust which turned out a bit too sweet with this dessert.

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Oct. 13, 2009

Our family LOVES this recipe. I'll be making it tonight for the second time this month. Every layer is delicious. I followed the recipe exactly and had no problems. When I inverted, I placed a bigger pan over it and then flipped it and it worked great.

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Angeline

Cooking Level: Intermediate

Home Town: Madison, Alabama, USA

Living In: Swayzee, Indiana, USA

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Reviewed: Sep. 11, 2009

Delicious! I followed the recipe exactly and was very happy with the results. Some people liked the crust best, some liked the frosting the best. This will probably be a regular fixture on the Thanksgiving table!

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bandrs

Cooking Level: Intermediate

Home Town: Lowry City, Missouri, USA

Living In: Kearney, Missouri, USA

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Reviewed: Jan. 18, 2009

very good even my friends are making it.

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lynx38ss

Home Town: Red Lion, Pennsylvania, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Dec. 25, 2008

My family loved this dessert. I used splenda instead of sugar. I left some of the dessert unfrosted and my husband who is diabetic got to enjoy this with a low fat whipped cream. Will make again!

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Deb

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Reviewed: Nov. 29, 2008

This was delicious! Everyone loved it at Thanksgiving! My dad said this recipe was a keeper!

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lala55

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Reviewed: Nov. 29, 2008

Everyone, including those not fond of pumpkin pie, loved this at the Thanksgiving dinner we took it to. I accidently bought pumkin pie mix so I used the 30 ounce can of that but didn't add the one cup of sugar. Also subbed 12 oz. heavy cream to make whipped cream and added about 1/4 c. more powdered sugar to the cream cheese since whipped cream is not as sweet cool whip. Once it was out people could literally not stop eating it. We all thought it was just heavenly!! Would give this 10 stars if I could. Also, I made it into a trifle on purpose and it looked as beautiful as it tasted. After cooling put half of the pumpkin pie/cake into the trifle bowl pecan side down. Spread with half the cream mix. Put in the other half of pie/cake pecan side up, top with other half of cream mix. I topped with whole spiced pecans and sprinkled with cinnamon. You could do three layers if you prefer.

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ValerieB333

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Reviewed: Nov. 28, 2008

This is by far one of the best, festive desserts I've ever made. I get rave reviews everytime I take it to a function! Give it a try...it's so worth it!

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eastcoast_diva

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2008

WOW! This was awesome! I've never gotten so many compliments in my life! Even my grandma, the best cook in the world, said it was the best dish at our Thanksgiving dinner! I added a tablespoon of pumpkin pie spice to the pumpkin and only used half of the topping because it made a TON! I let the dessert cool in the pan for 3 hours then put it in the fridge overnight. This morning, I had no trouble inverting it! I lined the whole pan with wax paper, so it was very easy to tug on it while my boyfriend held it upside down. It did take about 15 minutes longer to cook than the recipe states, but you just have to keep an eye on it. After I iced it, I sprinkled a few chopped pecans on top just to make it pretty. I've already been asked to bring this for Christmas!!!

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prissyhippie

Cooking Level: Intermediate

Living In: South Hill, Virginia, USA

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Reviewed: Nov. 26, 2008

My family LOVED this dessert! I make it on Sunday and they begged me to make it again 4 days later for Thanksgiving. Yum!

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football widow

Cooking Level: Beginning

Living In: Lincoln, Nebraska, USA

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Reviewed: Nov. 25, 2008

This is INCREDIBLE! I served it at the first of the family Thanksgiving dinners and was asked for the recipe by everyone! I added 1 tablespoon of pumpkin pie spice (perfect amount - subtle flavor) and cut down the whipped topping to an 8 oz container. I also recommend making sure it is TOTALLY cool or it will break as it comes out of the pan. It took more than 6 hours to cool completely for me. Enjoy!

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CATHTIMM

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Reviewed: Nov. 24, 2008

This was an awesome dessert! Even my husband, who isn't a pumpkin pie lover, loved this. I baked it about 20 min. longer than the recipe said. Let a toothpick be your guide. Also, I found that when inverting the dessert it's helpful to have another set of hands! Wonderful dessert overall.

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cathyw

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2008

I made this recipe for an annual chili/dessert cook-off among friends and I won the prize for desserts! Family members request that I make this over and over, a real keeper of a recipe. I'm off to the store to get items to make it yet again....DELICIOUS!!

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Laurie

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Reviewed: Aug. 28, 2008

This dessert made me like pumpkin. I skip the frosting and usually top with cool whip, delicious!

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Tory

Cooking Level: Beginning

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Reviewed: Feb. 20, 2008

The flavor was great, especially if you like pumpkin. My cake fell to pieces when I inverted it. So I layered it in my trilfe dish with the frosting. It was yummy.

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Lynna_Maria

Cooking Level: Expert

Home Town: Arcade, New York, USA

Living In: Lindale, Texas, USA

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Reviewed: Nov. 26, 2007

This is the BEST pumpkin dessert recipe I have ever tried. I added pumpkin pie seasonings, cinnamon, nutmeg and ground cloves. Also, I did not invert it from the 9x13 pan, but just placed the frosting on top of the crust made by the cake mix and served it. My guests were practically licking the spoon at the end! Also, if you are short on time or do not have cream cheese, I made it with just whipped topping for frosting and it was fine as well.When I made it with the powdered sugar, I cut the amount of sugar back and it was plenty sweet enough!

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Jodyrose

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

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Reviewed: Nov. 20, 2007

THIS IS A FANTASTIC DESSERT FOR THANKSGIVING! I MADE IT AND MY WHOLE FAMILY LOVED IT. I DID SPRINKLE A LITTLE CINNAMON ON THE TOP TO MAKE IT LOOK A LITTLE MORE FESTIVE. IT WAS SUPER EASY TO MAKE AND TASTE GREAT!

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Jamie

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Reviewed: Nov. 17, 2007

This is awesome! I wouldn't change the recipie

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Amy

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