Reviewed: Oct. 19, 2011

This absolutely is a favorite dessert of our family. I use my own homemade pumpkin pie spice, add a pinch of salt instead of a whole teaspoon and butter instead of margerine. Excellent as is but over the top yummy with whipped topping or french vanilla ice cream. This dosen't last any longer than past dessert at family gatherings--two days if I've made it for the four of us.

Was this review helpful? [ YES ]
36 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Oct. 18, 2011

Perfect as is! No changes, please.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Renae Sattazahn

Cooking Level: Intermediate

Living In: Branson, Missouri, USA

Reviewed: Oct. 17, 2011

YUMMY!!!! I was afraid it "didn't look right" when I put it in the oven but it was fantastic when it came out. I love this because it tastes like pumpkin pie but without the crust, which I don't like.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

EDever

Cooking Level: Intermediate

Reviewed: Oct. 17, 2011

So Yummy! Followed recipe exactly except for using half brown sugar and half white. I also don't buy pumpkin pie spice, I use 1 tsp cinnamon, and 1/2 tsp each cloves, allspice, ground ginger and nutmeg in all my pumpkin desserts. We love the crunchy top on these type of desserts.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

Reviewed: Oct. 12, 2011

This cake is soooo yummy! I have been making it for 20 years now. The only thing I do different is that after the baking time of 1 hr, I turn the oven off and leave the cake in there for another hr. The top gets really crunchy that way. HEAVENLY!!!!!!!!!!!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SWMIMOM

Cooking Level: Expert

Reviewed: Sep. 27, 2011

Wonderful dessert! I made this over the weekend when my son came home from college. This is one of his absolute favorite desserts (and he eats very few desserts). Everyone enjoyed this recipe - I did make 1 change. When instructed to add the melted margarine (1 cup) to the top, I only added a 1/2 cup of butter instead. I just drizzled it very slowly over the top and didn't worry about covering the entire top. I made half a pan with the pecans (for us) and the other half without (for son). It was easy to please everyone with this recipe. Thanks Nora for sharing.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Aug. 22, 2011

Delicious! Big hit at a potluck with friends! Will definitely make again!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

NanaBeth

Cooking Level: Expert

Home Town: Upland, California, USA

Living In: Roseville, California, USA

Reviewed: Mar. 16, 2011

SOOO GOOD! The only change I made was subbed the cup of margarine for 1/2 cup of butter because 1) I didn't have margarine and 2) 1 cup seemed like a little bit of overkill. This was so rich, delicious & easy to make. Everyone at the church function I took it to really enjoyed it. THANK YOU for sharing! :)

Was this review helpful? [ YES ]
4 users found this review helpful