Reviewed: Jan. 31, 2013

This is yummy! I used two cans of pumpkin, 1 & 1/2 cups of sugar and a little maple syrup. I left out the nuts because some in my family don't like them.

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Reviewer:

Foodymom

Cooking Level: Intermediate

Living In: Norwalk, Ohio, USA

Reviewed: Dec. 16, 2012

I used walnuts instead of pecans and Yummo!

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Reviewer:

Konnie

Cooking Level: Intermediate

Home Town: Mcallen, Texas, USA

Living In: Kitanakagusuku, Okinawa, Japan

Reviewed: Dec. 9, 2012

This was easy and was good but I've had better. It could have used more pumpkin pie spice. I may try it again to see if I did something wrong and add more spice.

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Gina

Cooking Level: Expert

Living In: Champlin, Minnesota, USA

Reviewed: Dec. 7, 2012

I've been making this recipe for years and LOVE it. This is a great alternative to pumpkin pie. After reading these reviews, I will try using butter instead of margrine and less salt. Otherwise, it's great as written.

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travelqueen

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Nov. 26, 2012

My family LOVED LOVED LOVED this recipe, but when I made it the last time, I screwed up at the end and I couldn't believe that it tasted even better. I forgot to add the pumpkin pie spice to the pumpkin! So I ended up stirring it into the butter and pouring it on top. I also had only 3 eggs, so I figured, oh well, it'll either taste good or it won't. It was AMAZING. Everyone at the Thanksgiving table wanted the recipe. We totally served it warm with vanilla ice cream.

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Hebonney

Cooking Level: Intermediate

Reviewed: Nov. 26, 2012

I made this mostly as written, with a few minor changes. I used only cinnamon in place of the pumpkin pie spice. My cake mix was butter yellow instead of regular yellow and was only 15.5 oz (but I would use a larger box next time if I have one). In place of margarine I used unsalted butter. Mine only took the minimum 60 minutes to bake and it was perfectly cooked. I served at room temperature with cool whip, and I think ice cream could work well also.

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mkstevens09

Cooking Level: Expert

Home Town: Ortonville, Michigan, USA

Living In: Lake Orion, Michigan, USA

Reviewed: Nov. 17, 2012

I absolutely LOVE this recipe and have made it for years. I have made a short cut. I use Pumpkin Pie Mix and just add the wet ingredients: eggs, evaporated milk, instead then follow rest of recipe. Turns out great, I carry copy of recipe every time I share it !!!

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Eva Gonzalez

Reviewed: Nov. 17, 2012

This is the best idea if you hate soggy piecrust! The crust is on the top and stays CRUNCHY! But the recipe needed tweaked...for this size pan you need the LARGE CAN of pumpkin, and since the cake mix has sugar...use ONLY 1 CUP sugar, and NO SALT needed. And reduce eggs to 3. I also use my own pumpkin pie spice mix. Pecans are a nice touch. I have also halved the recipe in a square pan and it comes out great.

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Jan

Reviewed: Nov. 16, 2012

I learned this in my foods class in high school. It has been a hit every thanksgiving ever since. I use walnuts instead of pecans, but they're both great. This year I will make some alterations to the ingredients to try and stay on the healthy side--at least a tad bit.

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SlimNubster

Reviewed: Nov. 14, 2012

This was so addictive. I had this at a Baby Shower today and everyone, and I mean everyone, was raving about it. The sweet (but not too sweet) and salty crunch is a great combo. I will be adding this to my Thanksgiving dessert table for sure.

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