Reviewed: Nov. 6, 2009

This was great and easy to make. But it was a little to sweet for my taste, next time I think I will cut the sugar or subsitute honey for the sugar.

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DAYNAK03

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Reviewed: Oct. 23, 2009

To make it more attractive sprinkle a litle cinnamon/nutmeg.ginger on top.

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DeeLee

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Reviewed: Apr. 12, 2009

Yum! I served this as a side dish with out Easter meal. It definitely tastes like something that should be served at a holiday or special occasion. It was 5 stars as it but next time I will decrease the sugar to make it less sweet and more savory and decrease the butter to make it healthier.

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JO~Lite

Cooking Level: Intermediate

Living In: Laurel, Maryland, USA

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Reviewed: Feb. 20, 2009

My wife loved it. Great recipe. Followed the recipe pretty much verbatim however less sugar will be used in the future. I think cutting back on the full amount of butter wouldn't hurt as well as the dish is very rich. This was served as a dessert with a side of whipped cream.

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rd_sparrow

Living In: Lancaster, Pennsylvania, USA

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Reviewed: Oct. 22, 2008

I only made half, using the extra pumpkin after a cake roll. My MIL took it to a potluck where it received wonderful reviews. My daughter loved the leftovers cold the next day. I did add a pinch of ginger and nutmeg, just to my preference.

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mamakittyto3

Cooking Level: Expert

Home Town: Montrose, Iowa, USA

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Reviewed: Feb. 24, 2008

This was great, but I modified it to make more healthy by cutting the sugar to 1/3 cup and cutting the butter to 1/4 cup. I also doubled the flour since the other solids were reduced.

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Heath

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Reviewed: Feb. 11, 2008

Made this for a church supper. I did not get to eat any of it, but everyone said it was really good. Thanks for sharing:)

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Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Nov. 26, 2007

I LOVED THIS!!! Instead of the cinnamon, I added 2T of pumpkin pie spice, and it was out of this world! I served it warm and topped it with whipped cream, and it was SO GOOD!! I can't tell you enough how good this was! It's better than pumpkin pie!

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Michelle

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

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Reviewed: Nov. 26, 2007

I made this with fresh pumpkin. While it was good, no one wanted to eat it as a side dish. It was just too sweet. But then, we never serve candied sweet potatoes as a side either.

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motyok

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Nov. 25, 2007

I made this for Thanksgiving dinner and everyone loved it. I used flour, baking soda & baking powder instead of rising flour and it was incredible. It was sort of like pumpkin pie w/out the crust...the best thing is that it was so easy to make.

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babzdoll

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Reviewed: Nov. 18, 2007

This is so good. My kids got out the whipped cream and had dessert with supper :-) Thank you!

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LauraKW

Cooking Level: Expert

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Reviewed: Nov. 4, 2007

Absolutely wonderful! Very smooth texture. You would never guess it's pumpkin.

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TLH

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Reviewed: Oct. 29, 2007

Fabulous recipe. I don't like pumpkin pie but this was like having a crustless, tastier pie! I loved this recipe as did my son who won't eat any fruit or veggies. Great way to get the nutrition of pumpkin in them. I didn't have evaporated milk so I used regular and just cut back a little and it was fine. Almost souffle like. I also added a pinch of nutmeg and cloves. Definitely a great recipe for Thanksgiving too.

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Michelle K

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 24, 2007

Not exactly the taste I thought it was going to be. I think some of the comments stating it was a good substitute for pumpkin pie gave me the wrong idea. It smelled sooo delicious but came out really mushy.

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Marbais

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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Reviewed: Oct. 23, 2007

This was so easy to make! I was sure that my husband would not love this but to my surprise, he loved it. He actually ate half the pan. The rest of us really liked it as well.

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JaymieR

Cooking Level: Beginning

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Reviewed: Oct. 21, 2007

This recipe is awesome!! I was looking for an easy recipe for pumpkin, and this is exactly what I was looking for! Next time I think I'll use a bit less sugar, it did turn out pretty sweet. Not horribly sweet, I just like things a little less sweet. (I should've been born in Britain I think) I also used 1/4 tsp. of cinnamon. THANK YOU!

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JANNABANNA

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Oct. 15, 2007

Yum! I used a 15 oz can of pumpkin and 1/8 tsp cinnamon, cooked it in a 9x9 greased pan. I LOVE this casserole, it was great as a side dish and could be used as a desert too. Don't wait for a holiday to enjoy this dish.

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kehn

Cooking Level: Expert

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Reviewed: Oct. 15, 2007

My husband loved this but I was disappointed. I expected a 'pumpkin bread' but it's more like crust-less pumpkin pie. It's very easy to make!

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carlosnamy

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2007

Very yummy. But like the previous reviewers said, it's more of a dessert.

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SUNRENAY

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2007

This dish is awesome! My family begs me to make it on Thanksgiving and Christmas! I took it to a friend's house last year for a Christmas party, and she asked me to bring a double batch this year!

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Vonda

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