Reviewed: Feb. 3, 2013

I was a little nervous about the pumpkin on the bottom, but after tasting it I had to say it was delish! Not that pretty, but as each day went by it got better!

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ccharo1955@yahoo.com

Reviewed: Dec. 27, 2012

i made for Christmas dinner. When my family and friends taste it. it was like having heaven in there mouth. Thank you

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velezs3

Reviewed: Dec. 16, 2012

I made this recipe for the past 3 yrs for Thanksgiving and everyone LOVES it. I add more pecans (2-3 CUPS) and it tastes like pumpkin/pecan pie=YUM. The only thing I am going to do different next time is maybe bake the pumpkin mixture for maybe 15-20 minutes then put the topping on and bake. I thought the pumpkin mixture needed to cook-firm up more without burning the topping. I'm wondering if I could use the topping for a apple crisp type dessert? Have to try it sometime.

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STEELHEART214

Reviewed: Dec. 11, 2012

Liked this recipe b/c it has twice the pumpkin as some of the others out there. Added 1/2 tsp allspice, 1/2 tsp nutmeg. Accidentally used chopped walnuts, but still good.

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Reviewer:

SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

Reviewed: Nov. 22, 2012

Excellent. I also add a Cool Whip frosting (reg container cool whip, 8 oz cream cheese and 1 c. white sugar) after cooling. I have some people in my family who like it better without the frosting and some who like it with.

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linda

Reviewed: Nov. 20, 2012

I have made this recipe for many years after my late Mom found it and gave it a try. My all time favorite dessert recipe for Thanksgiving. Must be served warm with a dollop of whipped cream. Awesome!!

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Vickie Benedict

Reviewed: May 22, 2012

Big fan of pumpkin and this was a great alternate recipe to an average pumpkin dish. I used Farmers Market Organic Pumpkin Pie Mix (two .15oz cans), 3 eggs, 2Tbs of ground cinnamon, 1Tbs ground nutmed, 1Tbs ground ginger and 12oz evaporated milk for the filling. In addition, I sprinkled Duncan Hines Moist Delux Yellow Cupcake mix and topped with cinnamon. This was baked on 9x13 glass pan in an electric oven at 350 degrees on middle rack for 45 minutes and it came out PERFECT! Edges and most of center was firm, the top was evenly cooked (evenly pour melted butter over cake mix before baking) and had a little crunch. My husbands new favorite, thank you!

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Reviewer:

Gr8Food

Reviewed: May 7, 2012

This was 5 stars for super easy and 4 stars because to me it was a little sweet. Will make again.

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Reviewer:

arnandlor

Cooking Level: Intermediate

Home Town: Orangeville, Ontario, Canada

Reviewed: Feb. 18, 2012

I wish I could give this ten stars. A huge hit, definitely going in my holiday rotation!!

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ShellySXE

Reviewed: Dec. 5, 2011

I made this for Thanksgiving and it was well received, but mine was more pie than cake. However, I loved the cake mix crust. I mixed cinnamon chips in the pumpkin and used pumpkin pie spice and it was quite tasty.

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