I will agree with the other reviewers on this one. You must be making this for a pumpkin-adoring crowd. My family likes and some love pumpkin pie but they each just had a couple bites and because it's consistency is very saucelike it's an unfamiliar texture vs. flavor, if that makes any sense. It does look beautiful in the carved pumpkin and does tastes better with apples than with ginger snaps (too overbearing) or graham crackers or any other cookie (we tried plenty). The only problem is keeping the apples fresh enough to look good if it is going to be used as a centerpiece or appetizers. The good news is, I took the dip and added 3 eggs, poured into a graham pie crust & baked for about an hour at 325, refrigerated overnight and voila--pumpkin cheesecake that might be more to people's likings. So it didn't go to waste.
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I will agree with the other reviewers on this one. You must be making this for a...