Reviewed: Aug. 31, 2008

These were great - My husband gobbled them up!

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Saucy_and_Spicy

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Aug. 27, 2008

Easy and delicious recipe. I substituted slivered almonds for the pecans and didn't have allspice so I used pumpkin pie spice instead. It was a great hit!

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Hawaii Tutu

Cooking Level: Expert

Living In: Pahoa, Hawaii, USA

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Reviewed: Jul. 20, 2008

These were the best I have been making these for a few years now and everyone at work loves it when I bring these in around thanksgiving time. My family loves them. They are easy to make and great fun to make with your kids.

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kaibear

Cooking Level: Intermediate

Home Town: Lewisville, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Mar. 30, 2008

This is a nice change from pumpkin pie. I used walnuts instead of pecans. Very easy, not too sweet. Yummy. Thanks

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Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Feb. 20, 2008

Yummy!!! Great for holiday treats!

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Patty

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Reviewed: Dec. 24, 2007

Very nice recipe. Mine was gone in under 1hr (work party)

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Mike

Home Town: Phoenix, Arizona, USA

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Reviewed: Dec. 19, 2007

These were great; I used walnuts because I had no pecans and that worked well, too.

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Reviewer:

Ashley

Cooking Level: Intermediate

Living In: Lynchburg, Virginia, USA

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Reviewed: Nov. 20, 2007

Really easy to make and everyone loved them. Nice treat for Fall..

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Kelley

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Reviewed: Nov. 13, 2007

Needs more butter in crust. Okay without pecans. Works with pumpkin spice.

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ErinMeg

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Reviewed: Nov. 1, 2007

Delicious. Even better the next day. I added a little more sugar and pumpkin to the recipe, but other than that, kept everything the same.

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JLD8

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Reviewed: Oct. 18, 2007

These were gone by nighttime. The only change I would make next time would be to make a thinner crust on the bottom. I wanted more pumpkin cheesecake layer and less crust. Otherwise, delicious!!!

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MASTER815K

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2006

this is an excellent recipe. Very Rich in Flavor.

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Michelle P.

Cooking Level: Expert

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Reviewed: Nov. 26, 2006

Pretty good! I substituted nut topping for pecans, and used pumpkin pie spice. I think I could of cooked it a little bit longer.

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CKARASZ

Cooking Level: Expert

Living In: Wadsworth, Ohio, USA

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Reviewed: Nov. 25, 2006

Compliments from the entire family. A must make recipe. I did not bake the crust first and I used chopped pecans so you could taste them. It was a hit!

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Reviewer:

Louw

Home Town: Mequon, Wisconsin, USA

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Reviewed: Nov. 25, 2006

I made this for Thanksgiving, should have done two batches! It's a hit, and I was made to promise to make it next year too. Only difference is I used light cream cheese. Thank you!

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