Reviewed: Nov. 28, 2009

Absolutely Delicious!!!

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JimRiverLady

Cooking Level: Intermediate

Home Town: Scotland, South Dakota, USA

Living In: Mission Hill, South Dakota, USA

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Reviewed: Nov. 27, 2009

I was worried at first by how "soupy" and thin it was when I put it in the oven, but it turned out WONDERFUL! Only changes: added a little vanilla to the crust, and used half white, half brown sugar in the topping.

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CrabbApple

Cooking Level: Beginning

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Reviewed: Nov. 26, 2009

Great alternative to pumpkin pie and much easier!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 26, 2009

Fabulous dessert! Very easy to make and way better than pie. We used fresh pecans instead of walnuts and cooked it slightly longer than suggested. Great cold!

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Lovingmama

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Reviewed: Nov. 18, 2009

Made this today. It got rave reviews! I substituted a half can of evaporated milk for the regular milk. And pecans for the walnuts. I mixed the pecans in with the topping. That made a nice candied nut! So GOOD!!!!

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Laura

Home Town: Austin, Texas, USA

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Reviewed: Oct. 25, 2009

I followed the recipe, and everyone enjoyed the results. It was nice to have pumpkin dessert in something other than a pie.

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fredethyl

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Reviewed: Oct. 24, 2009

A tasty recipe that we enjoyed. It had a lot of kick to it from all the pumpkin pie spice. It was easy and inexpensive to make and was a nice welcome to fall.

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milosmom

Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Oct. 17, 2009

Pretty good but a little sweet for my taste.

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carla

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Reviewed: Oct. 15, 2009

Wow! I decided to try this for my Thanksgiving guests in place of pumpkin pie and my guests LOVED it and wanted the recipe to use instead of pie for now on. This was an incredible dessert. I don't like pumpkin pie and I even liked this dessert because it was enough pumpkin to be velvety but the crumb topping and cake-like bottom gave a nice change in texture. Even if your not fond of pumpkin, I recommend giving this one a try. Thanks for sharing :)

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Julea-Gulea

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Reviewed: Oct. 3, 2009

Really good! Definitely more of a square than a cake.

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CanuckMom

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2009

I made this for a ladies meeting and it received rave reviews. The few pieces that were left over were kept in the refrigerator and the topping stayed crisp and crunchy. Delicious.

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M K W

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Reviewed: Aug. 29, 2009

Absolutely loved this dessert, I brought it to a potluck and within 20 minutes, it was gone!!

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Lori

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Reviewed: Aug. 26, 2009

This was way too good, and I ate way too much of it. I agree with other reviewers that the flavor incorporates nicely if let sit overnight and refrigerating it makes it taste great- although it tastes good hot and at room temperature too...lol.

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Amy F.

Cooking Level: Intermediate

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Reviewed: May 29, 2009

It's a really good dessert/cake. I made this for my dads birthday and everyone loved it. It is a little bit of work to make but definitely worth it!!!!

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LFERONTI

Cooking Level: Intermediate

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Reviewed: May 24, 2009

This is one of the best deserts I have ever had. Its rich but its soooo good. The yellow cake keeps the pumkin from being too overwhelming.

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Mandi

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Reviewed: May 16, 2009

This was very good! Served it with whipped cream and it was yummy!

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CJFisher

Cooking Level: Expert

Living In: Winter Park, Florida, USA

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Reviewed: Jan. 23, 2009

I made this for a big group and everyone loved it. I e-mailed it to about 10 others.

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Jackie

Cooking Level: Expert

Living In: Auburn, Washington, USA

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Reviewed: Jan. 7, 2009

I'm not a big pumpkin eater so this wasn't my favorite recipe. I think I would have liked to have more 'crust'. I also didn't put in it the refrigerator so it kind of fell apart and was mushy, but that was my own inexperience with pumpkin fillings and not the recipe. I think I would try this again but with less pumpkin filling and more cake.

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