This is overwhelmingly sweet and trust me I love sweets! I even reduced the 1/2 c. white sugar to 1/3 c. I also used a 8 x 11.5 inch pan which worked well. I changed the spices to 1/4 tsp. each of cloves, ginger, allspice, nutmeg, and 1/2 tsp. of cinnamon which was nice. It would have been better with nuts, but I omitted them due to my daughter's nut allergy. I would not call this recipe-cake, it is more like a layered pumpkin bar. It almost tastes like pumpkin cheesecake. Great recipe if you are making it to serve small pieces to lots of people, but too rich to eat very much at one time!
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This is overwhelmingly sweet and trust me I love sweets! I even reduced the 1/2 c. white sugar...