Reviewer:

Reviewed: Dec. 9, 2007

Unquestionably better than plain pumpkin pie. The taste of this "crust" is worth the calories! I used 1/2 tsp. salt (some recipes call for 1 tsp.) and added 1 tsp. ginger to make it taste like my favorite pumpkin pie. One-and-a-half cups sugar was what I used. I plan to increase next time the cinnamon to 3 tsp for more "oomph". The pecans--amazing!

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Reviewer:

joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

Reviewed: Nov. 28, 2007

This recipe is as wonderful as everyone proclaims. I have been making it for several years, exactly as written. To go the extra mile, after flipping the cake and letting it cool, try adding home made cream cheese topping: beat 1 8 oz. cream cheese, 1 1/2 c. powdered sugar, 1 t. vanilla; fold in 12 oz. Cool Whip and spread on top and sides of the cake. You can't get any better than this! (In order to "flip" the cake, make sure you have lined the 9 X 13 pan with wax paper and sprayed it with nonstick cooking spray; Cool completely in pan, place large platter or cookie sheet on top of 9 X 13 pan and flip; carefully remove wax paper once cake is flipped. . .it really DOES work.)

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Reviewer:

Reviewed: Nov. 28, 2007

What a simple, delicious treat! The only change I will make next time is to add the traditional pumpkin pie spices that I like (cinammon, ginger and all spice).

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Reviewer:

Andria

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: White Rock, British Columbia, Canada

Reviewed: Nov. 27, 2007

This was way better than pumpkin pie! I used a cake mix with Splenda and the top crust was very hard so I am not sure if the cake mix was the reason. Still very tasty, though. Enjoyed by all!

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Reviewer:

FROMMICHIGAN

Cooking Level: Expert

Home Town: Muskegon, Michigan, USA

Living In: Denver, Colorado, USA

Reviewed: Nov. 26, 2007

I'm going to have to be the minority here and say that this cake was gross. The filling was just regular pumpkin pie, which was fine, but all you could taste in the crust was butter. Will not make again.

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Reviewer:

MLKATIE

Reviewed: Nov. 25, 2007

This was A-MAZING! A huge hit at Thanksgiving, and much easier and more tasty than a pumpkin pie. Thanks!

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Reviewer:

t-dizzle

Reviewed: Nov. 24, 2007

I made this for Thanksgiving and was told it was the best dessert on the table. I followed the recipe exactly and it turned out great. I prefer to eat it cold, but it was also good warmed up with ice cream. It is good for a pot luck because it makes a lot!

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Reviewer:

Oh_Suzannah

Cooking Level: Expert

Home Town: Peachtree City, Georgia, USA

Reviewed: Nov. 23, 2007

I personally do not eat pumkin(pie,cake). I made this for our Thanksgiving dinner last night and it was hit. I used only 1 1/2 cup of sugar and skipped the pecan and it turned out great. Everyone loved it. Send the recipe home with one friend so I have to print out another for next year's dinner.

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