Reviewer:

CAROL SZUBIELSKI

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. 10, 2002

I am always asked to bring this to parties! It is unbelievably delicious!

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3 users found this review helpful

Reviewer:

CHESSYPEEK

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. 15, 2002

I have already passed this recipe on to 4 people in just one taste. Really great recipe. I will make again and again

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2 users found this review helpful

Reviewer:

DEBRAK

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: 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: 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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2 users found this review helpful

Reviewer:

SHELL506

Cooking Level: Intermediate

Living In: Yonkers, New York, USA

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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2 users found this review helpful

Reviewer:

PIELADYB

Cooking Level: Expert

Home Town: Jacksonville, Texas, USA

Living In: Overton, Texas, USA

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