Reviewed: Mar. 8, 2009

Looked really pretty with the toppings as instructed, and pretty easy to throw together. I did the modifications suggested to pump up the spice flavor, but it was still lacking something "special". The pumpkin flavor really dominated; I didn't taste the butterscotch.

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Reviewer:

Laura

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Atlantic, Iowa, USA

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Reviewed: Nov. 1, 2005

I made a few changes...regular rather than sugar free pudding...instead of the pumpkin pie spice, I used 1-1/2t. cinnamon, 1 t. nutmeg, 1 t. ginger, 1/4 c. light brown sugar. (There had been a review that it wasn't spicy enough, but this helped). I also followed another reviewer's advice and used cashews in place of the pecans. It was a huge hit!

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Reviewer:

klh70

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Reviewed: Oct. 6, 2005

This was pretty good, especially for a lower sugar recipe. It had a little bit of a bitter taste, but I'm not convinced it was because of the recipe. (Maybe due to a bad package of pudding?) I chose this recipe because I was craving pumpkin and had all the ingredients on hand. I might make it again for a quick, reduced-sugar dessert. I agree with the first review - about 3 1/2 stars. So I'm making mine 4 stars to balance us out! (And no, I do not even know that person! How funny our names are so similiar!)

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Reviewer:

luv2bake

Cooking Level: Expert

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Reviewed: Oct. 2, 2004

I made a few changes to the recipe but the basics were still there. I used: Regular instant pudding instead of sugar-free, canned pumpkin for the pureed, cashews for the pecans and extra cool whip. This dessert is a hit!!!!

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Reviewer:

TheCrazyCook

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Reviewed: Aug. 26, 2002

This is really about a 3 1/2 star. The only thing I would do different is add spice to the pumpkin filling. It's lacking! I like the traditional pumpkin pie that is much more flavorful. Now it's time to experiment until the pumpkin has some kick!

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