Reviewed: Oct. 31, 2010

Made these as cupcakes. HUGE HIT!

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Reviewer:

Mzs.Bates

Cooking Level: Expert

Home Town: Douglass, Kansas, USA

Reviewed: Oct. 24, 2010

Okay, so I don't like pumpkin pie all that much...this was AMAZING!! I do a Halloween dinner and everyone there LOVED it!! It cut up so nice and pretty to~I'm now a pumpkin desert lover! SHHHHH! I did make it reduced fat and sugar free, no one noticed ;0)

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Reviewer:

ttfoster

Cooking Level: Intermediate

Home Town: Prescott, Arizona, USA

Living In: Litchfield Park, Arizona, USA

Reviewed: Oct. 24, 2010

This was not good to me. I thought the bottom crust was dry and the filling was bland. I also felt like the top should have more crumbs. I did everything according to the recipe. I will not make again sorry it just was not what I was expecting.

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Reviewer:

raelynnfabre

Reviewed: Oct. 21, 2010

I've been making this exact recipe for years. At our house we call it Peter Pumpkin Eater. We like this better than pumpkin pie and I always get asked to bring it to Thanksgiving.

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Reviewer:

teenybopper

Reviewed: Oct. 11, 2010

I have to give this one 5+ stars! We love it and so did our guests. I changed the walnuts to pecans as we have allergies but other that than, I followed the recipe to a T - much better in my opinion, than pumpkin pie.

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Reviewer:

midwestchef

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: New Albany, Ohio, USA

Reviewed: Oct. 3, 2010

Served with ice cream, this dessert was decadent & delicious! Mine turned out a tad mushy (the pumpkin layer). No one else commented on this so I may have done something wrong but next time I am going to make it with 1/2 a cup of milk instead of 2/3. It really does serve 18 because it is so heavy.

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Reviewer:

Carol G.

Reviewed: Sep. 28, 2010

this is a family favourite, the only difference I make is I use brown sugar for the crumbly topping. Great old recipe!

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Reviewer:

redneck gramma

Cooking Level: Intermediate

Reviewed: Sep. 24, 2010

Exceptionally good dessert! I was in the mood for something that was seasonally appropriate and this thoroughly satisfied my family's sweet tooth (even the picky ones). I did make a few adjustments according to other reviews. I added vanilla into the yellow cake mix. I added nutmeg and about 1 cup brown sugar to the topping to avoid being bland as others stated. Omitted the walnuts because we do not care for them. Turned out spectacular! Tastes amazing the next day! Must keep for holiday gatherings!

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Reviewer:

Busybee

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Reviewed: Sep. 3, 2010

This was easier to make than pumpkin pie (I always make homemade crust which is some work to make and roll out) and the flavour are similar. My guests asked for seconds and even someone who hates pumpkin ate it. i did add the same spices I put in my pumpkin pie (cinnamon, cloves, ginger) as I don't use pumplin pie spice.

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Reviewer:

madeline236

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Gatineau, Quebec, Canada

Reviewed: Aug. 5, 2010

I made this recipe thinking that it would be a nice dessert. Its good, but it tastes like a coffee cake not like a sweet dessert. I made it exactly according to the recipe. Next time I may make a few changes.

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