By stacylu on October 02, 2002
"This has replaced pumpkin pie at our thanksgiving dinner."
Serving Size: 1 (98 g)
Servings Per Recipe: 20
"This was a great recipe. We had the same problem with the topping, so we just dropped it by spoonfuls and baked it off that way. It was very yummy. The next time we made it, we omitted the topping. It was good too, but we all liked it better with the topping."
"This was a tasty dessert. The only problem was the topping. It turned out to be a very batter like substance and I could not figure out how to spread it over the pumpkin mixture, so I ommited completely. The result was still good a tasty pumkin filling with a moist cake like crust. Good!"
"This is a wonderful pumpkin pie alternative, especially for those of us that do not like traditional pie crust. You can also use this recipe with fruit pie filling also."
"I have been making this cake for a couple years now. Normally around the holidays is when it is requested. I just made one yesterday oddly enough. I find if you keep your butter almost frozen cold for the topping it works alot better. Also don't forget the whipped topping. You can't eat pumpkin pie cake without whipped topping. Enjoy"
"I made this at Thanksgiving and it was very tasty. No problem with the topping, but I had trouble getting the bottom crust evenly spread out - it kept sticking to my hands. Next time I will use a piece of wax paper to press the crust down - not sure why I didn't think of that the first time!"
"No problem with the toppping.Just barely soften the butter - don't melt it. And , after it is totally cooled, cover it with whipped topping and refrigerate until dinner time.JC"