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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65 users found this review helpful

Reviewer:

KATHLEENSTOBIAS

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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48 users found this review helpful

Reviewer:

SEVENPATCH

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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38 users found this review helpful

Reviewer:

DTNYC

Home Town: Phoenix, Arizona, USA

Living In: Sacramento, California, USA

Reviewed: Jan. 28, 2002

This was THE hit of my friend's wedding shower, everyone asked for the recipe. And so easy!

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29 users found this review helpful

Reviewer:

wgregory

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

Reviewed: Oct. 27, 2002

Good Flavor, great idea but way too much butter. I will make this again but use at least half of the butter.

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20 users found this review helpful

Reviewer:

BURGANDY8

Reviewed: Oct. 16, 2002

Excellent! I will definitely make this again. I may use extra large eggs, or 4 instead of 3.

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19 users found this review helpful

Reviewer:

SIMKOV99

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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15 users found this review helpful

Reviewer:

Marla B.

Reviewed: Dec. 17, 2000

Better than any "real" pie I've had! And much easier, too!

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13 users found this review helpful

Reviewer:

CAROL SZUBIELSKI

Reviewed: Oct. 11, 2002

Quick and easy, my kind of recipe. Plus the taste is outstanding. Thank you for sharing.

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11 users found this review helpful

Reviewer:

JAZZY-GIRL

Cooking Level: Expert

Home Town: Stryker, Ohio, USA

Living In: Pittsford, Michigan, USA

Reviewed: Oct. 27, 2002

I did not like this at all. the top was kinda flat tasting. and the crust was to salty. i followed the recipe .but used pecans instead of walnuts.maybe that was why. would not make again.

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10 users found this review helpful