Thank you for a pumpkin pie recipe that uses fresh pumpkin. I am a Canadian who has moved to Australia and we do not have canned pumpkin or pumpkin pie spice here. I looked for a substitution for the spice on this website. I used Martha Stewart's pastry recipe for the crust. I took it to a shared lunch and my Australian coworkers were very eager to try it. They really liked it - one said it was better than the chocolate cake! They all want Mrs. Stigg's recipe. It seems doubtful that a cake with all that milk will work, but it sets up beautifully.Thanks for a great recipe.

Reviewed On: Nov. 2, 2011

This was a wonderful cake. I made it for a Tupperware party and it was really well liked. I used cream cheese (8 oz of cream cheese, 3 tbsp sour cream and 2 tbsp heavy cream) instead of the mascarpone. I followed the advice of some other reviewers and doubled the coffee in the cake batter. I did two layers of the coffee cake and one vanilla. The coffee needs to disolve so either disolve it in a tiny bit of hot water, or mix it in and let it sit until dissolved. I also doubled the coffee and Kaluha that I drizzled into the cake. I was stressed that the cake would be soggy. It wasn't at all. I doubled the kahluha everywhere it was called for (filling and frosting). The flavour of coffee was very light and nice. I do not drink coffee and I really enjoyed the flavour of the cake. Thanks for a great recipe. I will try mascarpone next time to see if there is a big difference in flavour.

Reviewed On: Aug. 15, 2010

Delicious. My four kids loved it. I followed all the directions except I added only 1/3 cup of brown sugar, 1/3 cup vineagar and 2 tablespoons of soy sauce. It tasted great and was not too sweet. I followed the suggestions of some other reviewers: I baked the meatballs in the oven (350 F for 30 minutes) and made the sauce directly in a sauce pan. I served it with rice and steamed vegetables. I will be adding this to my regulars.

Reviewed On: Jul. 30, 2010