Reviewed: Nov. 10, 2009

Delicious! served this at a fall birthday dinner and all seven of us agreed that it is definitely a keeper.

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Goldspooner

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Nov. 9, 2009

One of my favorite recipes! I've been making this for several years, and it's now requested more than regular pumpkin pie by my family!

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Natalie

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Reviewed: Nov. 3, 2009

This was a huge hit at my office. Everyone had at least two helpings. I will definitely make this one again.

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Kelly

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Reviewed: Oct. 26, 2009

I am not a dessert person but this is the best dessert I have EVER tasted. The consistency of the upside down crust is very delicious and it is now a family tradition to have this at our holiday meals. The only substitution I make is that I use walnuts instead of pecans and I leave out the cloves.

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Megan B.

Cooking Level: Intermediate

Home Town: Shawnee, Kansas, USA

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Reviewed: Oct. 23, 2009

Got a similar recipe off the top of an egg carton 20 years ago. I wasn't going to make it after all those years for the holidays, but my son called, the morning of the holiday, and said did you make your special pumpkin desert. Off I went to the store to get the supplies for it. Had it whipped up in no time and popped it in the oven. By the time we had it for desert it was just wonderful. Quite often it is almost gone before dinner. Most of the time I keep all the ingredients on hand for the holiday season. I omit the cloves is is just our preference. I have used margarine but butter is the best.

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bkky

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Reviewed: Oct. 17, 2009

I made this for a potluck at work and everybody loved it! I will be making this again for years to come! Thanks

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flamomof3

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Reviewed: Sep. 25, 2009

Made this recipe for some friends visiting for the day. It was fabulous. The only change I made was to reduce the sugar to 1 1/2 cups like some other reviewers mentioned. My friends took the recipe with them.

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Chuck

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Reviewed: Apr. 12, 2009

I wanted to make something new, and we love pumpkin, wow...was I glad that I tried this one, it is Ohhhh, soooo goood!I made this exactly as written, and it came out perfectly, it was everything I had hoped it would be! It is much more exciting and tasy than eating just plain pumpkin pie and I love pumpkin pie! I can't say enough about how happy I am to have stumbled across this recipe, it will be a family favorite for years to come!

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M. Burgess

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Reviewed: Dec. 25, 2008

My family and I LOVE this recipe! It works every time. You can leave the pecans off if you like, and it makes more than nine servings.

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acchaney

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Reviewed: Dec. 22, 2008

Yummy! I will be making this often. Didn't change a thing.

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Patty

Cooking Level: Expert

Home Town: Amarillo, Texas, USA

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Reviewed: Dec. 13, 2008

This turned out SO GOOD!!! It turned out to be like a cobbler, which I love! I did make a few changes to my taste. I added 3/4 tsp of pumpkin pie spice. I also only added 1 1/2 C of sugar instead of the 1 3/4 C. Also I used walnuts istead of pecans. I also used fresh pumkin puree (about 3.5 cups). I cooked it in a metal cake pan and it needed an extra 15-20 min cooking time. This is my new favorite holiday dessert.

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MANKLEG

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Reviewed: Dec. 7, 2008

I followed this recipe to a T but my family did not care for this recipe. Looked pretty but such a wate of time and ingredients. Sorry.

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Tracey

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Reviewed: Dec. 7, 2008

This was excellent. As another reviewed mentioned, I served it with a cream cheese frosting. My guests loved it!

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IRISHDAUD

Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA

Living In: Denver, Colorado, USA

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Reviewed: Dec. 1, 2008

I made this for Thanksgiving instead of pie, it was wonderful. I lined the cake pan with wax paper as suggested and was able to flip the cake intact with no problem. For the topping I pulsed the soft butter with the cake mix then mixed in the toasted pecans. My 9 year old wanted to decorate, so we used stiff whipped cream and wrote on the cake and put designs on it. I got rave reviews and will make again.

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Carmen

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 28, 2008

One of the best pumpkin recipes I have ever made.

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dgessner

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Reviewed: Nov. 27, 2008

DELICIOUS & EASY

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CARL67

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Reviewed: Nov. 26, 2008

I was not at all impressed with this dessert. I expected more from the reviews. Some sort of crust would have helped. The pumpkin portion wasn't as firm as I would have liked and the top portion (cake mix, nuts, and butter) wasn't appealing. I won't make it again.

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Susan

Cooking Level: Expert

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Reviewed: Nov. 21, 2008

This was just ok to me. Refridgerating it was a must do the mushy consistency which in turn made the top extremely hard. Doubt I will make again.

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Danzwyf

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Reviewed: Nov. 19, 2008

Made two pans for two different events....got tons of compliments from both & several requests for the recipe. Hubby even went as fas as to say it was the best pumpkin type dessert he has ever eaten.

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: Oct. 27, 2008

WOW. That's all there is to say...WOW!!! If I could give this more than 5 stars, I would! I did not have a cake mix with the pudding in it, but it turned out just fine. I do have one question though...does this need to be refridgerated when it's done??

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