By MemphisMommy on February 13, 2009
"A staple dessert recipe for the autumn. Freezes well, so can be made ahead of time and sliced into pieces for presentation on dessert table."
Serving Size: 1 (85 g)
Servings Per Recipe: 10
"So delicious!! I make a gluten-free version. To do this, you would use 1/3 cup white rice flour, 1/3 cup tapioca flour, and then enough potato starch to make 3/4 cup, along with 2 tsp of xanthan gum in place of the flour. Thanks a lot Memphis, this dish always gets rave reviews!"
"5 stars for taste, 4.5 for instructions. i would recommend to not do step 8 if your sponge is in any way soft. I used pumpkin pie mix instead and added an additional teaspoon of fresh ground ginger. I also used just one cup of sugar in frosting. I brought this to a halloween party tonight and it was a big hit with kids and adults."
"THIS IS THE BEST PUMPKIN RECEPIE i HAVE EVER HAD. iT IS ALWAYS A HIT AT ANY FUNCTION OR HOLIDAY. i give it 5 stars."
"I made this recipe for PAC Spring 2009 and it wasn't until I was putting it together that I realized it is a duplicate of my Recipe #257879. I have to give this 5 stars because it is really one of our favorite desserts for Christmas. It was nice to taste it again at Easter."