I used 2c. fresh pumpkin puree I made, and since it was fresh, and typically more liquidy than canned, I used only 1/2c. oil. I used pumpkin pie spice rather than spices listed, and as other reviews recommended, used only 3 eggs and halved my baking powder/soda. I'm using betty crocker cream cheese frosting, and letting guests frost themselves--as I think chocolate may also work well (I liked it this way). In jelly roll pan, it's a dark non-stick, so I did take it out at 27 min (magic time I guess), and it tastes so moist (I assume because I used fresh pumpkin, as all my recipes with fresh pumpkin do this).
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I used 2c. fresh pumpkin puree I made, and since it was fresh, and typically more liquidy than...