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pinkpanther


pinkpanther
 
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Member Since: Sep. 2005
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Pumpkin Pie
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Recipe Reviews 3 reviews
Pumpkin Cake I
This cake was phenomenal, and perfect for using up leftover pumpkin puree! I made the following changes: Cut oil in half and subbed in additional 1/2 cup pumpkin puree (for a total of 2 1/2 cups...slightly more than called for); Cut down sugar to 1 cup white, 2/3 cup brown; Added 1/4 tsp baking powder and 1/4 tsp ground ginger; Omitted cloves, allspice, and walnuts. This recipe was easy and fun to make (I didn't even need to break out the hand mixer...just used two forks). I agree with other reviews that it is somewhat like a pumpkin bread in texture...but a delicious, moist bread at that! I did not find this cake to be too dense or sweet. It is lighter than bread, with subtle, delicious flavor, and best served plain; I think any frosting would be too overpowering. I baked this in a flexible silicon bundt pan, lightly spritzed with nonstick cooking spray, for about 1 hr 15 min. I HIGHLY recommend the silicon pan because its flexibility prevents the cake from flaking off or sticking to the sides when removing. I believe that this recipe is impossible to mess up.

8 users found this review helpful
Reviewed On: Jun. 29, 2008
Moutabel
This recipe was very easy to make. I quartered it, using only one eggplant, and since I did (but my family did NOT) want it to be spicy I eased up on the hot peppers and instead added black pepper, turmeric, and cumin. I also added sweet red peppers to make up for blandness. The dip turned out well but until I can make & serve it properly (i.e. with full eye-watering heat) I do not think I will be making it again.

2 users found this review helpful
Reviewed On: Jun. 20, 2008
Cindy's Pumpkin Pie
This is the only pumpkin pie recipe I have attempted. The first time I made it I ran out of vanilla ice cream, so I used half-vanilla, half-chocolate and was very pleasantly surprised. I just made the pie again last night, and used all coffee-flavored ice cream, with excellent results. The ice cream made it very sweet, though, so next time (in about two weeks for Thanksgiving) I'll try 1/2 cup sugar instead of 3/4 cup. I love making this recipe with real (not canned) pureed pumpkin! The leftover puree freezes well and gives me an excuse to make additional pies, soups, etc. The pie also cuts like a dream; nice, even slices, no crumbs or broken crusts.

2 users found this review helpful
Reviewed On: Nov. 3, 2007
 
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