This recipe is great and for the last couple years I've been making it with fresh pumpkin, we paint our pumpkins at Halloween so unless they freeze our pumpkin is still good at Thanksgiving. So at Thanksgiving we cut up and cook our painted pumpkin or as much of it we need and boil it and mash it like potatoes. We had enough this year to make 5 of these so we made 2 for Thanksgiving and 2 for Christmas, the coloring is lighter but it tastes great. I made a couple changes to it, instead of nutmeg ginger and cinnamon I use 1 1/8 teaspoons of pumpkin spice and all spice. I also use the crust recipe from Chantal's New York Cheesecake with double butter. Other than that this recipe is perfect.
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This recipe is great and for the last couple years I've been making it with fresh pumpkin, we...