The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 7, 2009
This is delicious! I like it even more than pumpkin pie, my usual Thanksgiving favorite! I've made it several times now, sometimes flipping over as specified, and sometimes leaving right side up. I make it just as the recipe directs, except that I briefly toast the walnuts before using. One of my friends makes this every year as her holiday signature dish, and it gets rave reviews every time (I BEGGED her for the recipe!). Quick and easy, the perfect go-to dessert for Thanksgiving potlucks.
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 9, 2009
This was merely okay, and could use a lot of improvement. The pumpkin layer was *very* pumpkin-y and bland. It definitely needed more spices and less pumpkin. I make two pumpkin pies at Thanksgiving and they call for one small can of pumpkin; this recipe uses an entire 29 oz. can. The crust was nice, but a little salty. Overall, everything was a nice consistency, but frankly I'll stick with my tried-and-true pumpkin pie recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 13, 2008
This was very good! I used pecans instead of the walnuts... Didn't top it with anything, just ate it plain. Lots of recipe requests for this one from co-workers.
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Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 30, 2008
EXCELLENT. DEFINITE CROWD PLEASER. Also good with whipped topping if you don't feel like ice cream
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Cooking Level: Expert

Living In: Colonia, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 15, 2007
LOVED THIS CAKE!! It was super simple to make. Do not toast nuts prior to baking as they get plenty toasted as it bakes. 5 more minutes and they would have burnt. Your home will smell better than any pumpkin candle you could ever buy. And I used 3/4 cup butter and it was perfect.
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Cooking Level: Expert

The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Aug. 23, 2007
yummm yum this was amazing!!! My mom wanted pie and I wanted cake...it was the perfect combination. I will most definitely be making this again, and again, and again!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Dec. 8, 2006
Taste was good, but very hard to judge when done in my opinion. After checking it a 45 min, it was still jiggly. Better baking directions would have been helpful-but overall good cake
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 9, 2006
Very good cake and easy to make. I like to try new recipes on fellow co-workers. For those who like pumpkin pie, it was a big hit. I mixed the cake batter, melted butter and walnuts together before crumbling over top of cake. Baked for about 55-60 minutes, had to keep checking so it did not get over done. Will definitly make for Thanksgiving.
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Cooking Level: Intermediate

Home Town: Quakertown, Pennsylvania, USA
Living In: Dublin, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Aug. 25, 2006
I found this recipe 4 years ago. Everyone loves it! I serve with carmel sauce and cool whip.
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Cooking Level: Intermediate

Home Town: Waxhaw, North Carolina, USA
Living In: Louisville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Dec. 31, 2005
Thank you sooooo much for this recipe. This has become a family favorite. I added a 1/2 tsp of ground allspice to this recipe because the filling is a lot like my pumpkin pie. I've also tried the "nut topping" mixture (sold at Kroger) or pecans in place of the walnuts. I cannot thank you enough for this recipe!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 17, 2004
way too sweet and came out like a mushy mess! more like a pie than a cake. Would not make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 25, 2004
A really special dessert! I used only 1/2 C. of butter as suggested by several previous reviewers. Also I used coconut milk instead of evaporated milk and cut the cinnamon to 1/2 tsp. It gave the pumpkin filling a smooth, less dense texture, and a wonderfully unexpected flavor. I also added 1/2 C. shredded coconut when I added the walnuts. Both toasted nicely during the 1 hour baking time. Thank you Rosie and thank you previous reviewers.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Mar. 23, 2004
I am a very big fan of anything pumpkin and I must say that this is now at the top of the list! It's good cold or warm! Note: I added a 1/2 tsp of allspice to this recipe. I've tried different nut toppings the last few times making it and my favorite is the "Nut topping" that is a crushed mixture of nuts found in most grocery stores.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 5, 2004
I made this for our Christmas dinner dessert. It was awesome! It's very rich, but very good! It was a hit and I'll definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 26, 2003
I found this recipe several years ago and from the very first time I made it - everyone that has tasted it has been hooked. I love it because it's so each to make (no pie crust to mess with). It has replaced regular pumpkin pie at our family Thanksgiving dinners since I introduced it. (For easier storage - I don't use paper on the bottom, just a little oil. Also - I don't turn it upside down so the crust is on the bottom - I cut it and turn each piece as it goes on the plate, that way the "crust" part stays crispy instead of soggy.)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Dec. 20, 2002
this was really good and made a great dessert for our Church supper; very rich, a little goes a long way.
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Cooking Level: Expert

Home Town: Jacksonville, Texas, USA
Living In: Overton, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Dec. 5, 2002
This was a wonderful easy recipe. This is great for holiday entertaining. I brought this to a family gathering and it was gone in a matter of minutes. Top with some Cool Whip and your good to go. *Note- I ran out of parchment paper and had to use wax paper..it worked just as well. Thanks Rosie!
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Cooking Level: Intermediate

Living In: Yonkers, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 21, 2002
I have made this 3 times and each time it has come out perfect. I used Splenda instead of sugar, low fat condensed milk, and egg substitute. I have used a spice cake, caramel cake and yellow cake. I have tried just 1/2 the cake mix and used the other half for muffins because the first time I used all of it some of the mix was still powdery. You have to make sure most of the mix gets wet. Each time I made it everyone loved it. I am going to take it for our TG feast along with traditional pumpkin pie but I prefer this pie cake. Thanks for the great recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 11, 2002
This was easy to make and pretty good, although in my opinion it could be improved. Next time, I would use 3/4 cup butter and drizzle it over the cake mix so that it is evenly covered and I would increase the spices, as it was a little bland.
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Cooking Level: Expert

Home Town: Phoenix, Arizona, USA
Living In: Yuba City, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 28, 2002
Wonderful cake and very easy. I had to give it away to keep from eating it all!
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Cooking Level: Expert

Home Town: Stuart, Virginia, USA
Living In: Bassett, Virginia, USA

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