I made this recipe according to my taste and it turned out great. First, I decreased the amount of sugar in the crumb mixture by 1/2 cup, and it still turned out sweet,without being over sweet. I heated the pumpkin mix on low, and stirred in the sugars, salt and used pumpkin pie spice rather than cinnamon and let the flavours blend. I let the mixture cool, before adding the eggs. I made the cake in a springform pan, which allowed for easier serving and presentation. I made the cake the day before, as others had said it tasted better overnight. Before serving, I re-heated the cake in the over, which allowed the crumb topping to crisp up. It tasted great and was a big hit at dinner. Be sure to use a drip pan if using a springform pan, just in case of any leaks.
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I made this recipe according to my taste and it turned out great. First, I decreased the...