Pumpkin Tart With Pecan Crust Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Nov. 5, 2004
I made this last year to take to a vegan Thanksgiving dinner and it was a big hit! I will be making it again this year for my family's traditional Thanksgiving dinner.
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Reviewed: Jan. 5, 2004
I have made this the last two years during the holidays and it is good. I add extra pecans for the decorative topings and substitute a nut milk (I like almond or hazelnut) for the soy milk. I usually just use ground pumpkin pie spice instead of the spice combo listed. I have found that this pie is best when the filling is blended extra long in the food processor and stored in the fridge overnight before serving. Making it the same day seems to result in a less flavorful pie with a gloppier consistancy.
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Reviewed: Nov. 30, 2003
Way too much ginger! The crust was good and I may use that again but the filling didn't set up entirly eventhough I cooked it extra long and again way too much ginger.
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Reviewed: Nov. 28, 2003
Way too much ginger in this recipe. Nobody would eat it and had to throw it away. Also didn't set up all the way. Was sorta goopy eventhough I cooked it longer than it said. Should have stuck with regular pumpkin pie.
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Reviewed: Nov. 5, 2003
I made this the last 2 years and it is wonderful!!
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Reviewed: Dec. 5, 2002
I liked it, though it was not too sweet, except for the fact that it was too ginger-y. Next time I will make it with a more traditional spice combination.
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Dec. 3, 2002
This recipe is now one of my favorites. I can't wait to make this beautiful pumpkin tart for my family!!!
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8 users found this review helpful

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