I love making and serving this--it's deliciously healthy! I usually leave out the green pepper and add halved grapes and chopped apple (sometimes I'll throw in a little red pepper, because it compliments the fruit better). I use slivered almonds because my hubby doesn't care for pecans, and usually only about 1/2 teaspoon of paprika because I don't like the pink look it gives the salad; I prefer a whitish salad. Serve in pita pockets stuffed with fresh spinach leaves and a fruit smoothie--a wonderfully healthy summer meal!

Reviewed On: Jul. 29, 2011

Since there were many reviewers at odds about whether to use oil or butter, I did half oil, half butter. I added extra pumpkin also, and baked at 350 for about 18 minutes. They turned out full of flavor, delicious AND moist. Didn't have any allspice, but I didn't miss it at all. I only wish the frosting held its shape better.

Reviewed On: Oct. 14, 2010

I've made this recipe multiple times--even tripled it once (which is no problem). The only thing I change is to omit the raisins, although I compensate by adding cinnamon, raspberries, bananas, or blackberries when I serve it. Like other reviewers say, let the pudding cool a bit before adding the egg, or it will cook. This is a great way to please your sweet tooth without all the fat!

Reviewed On: Jul. 7, 2010