"This was a very nice dressing if you are looking for a little spice and Cajun ingredient combo. The cornbread recipe is a bit surprising. You end up dumping the batter in a 1/3 inch of hot oil in the bottom of the pan. There is still fat bubbling on the sides of the loaf at the end. While it cools, the bread absorbs the left over oil. I did not like it plain - a bit heavy and greasy - but it tasted fine in the stuffing. Next time I will use a more traditional cornbread recipe since the oil seemed a bit excessive. Love the andouille and green peppers - I chopped it a bit finer to distribute the pieces more.

"I am mousse pie fan and love the ease of graham cracker crust especially when my other pies are pastry crusts. My only concern is whether the banana addition would be too funky.
Lo and behold, the banana is really not even detectable as banana ... it just adds a complexity of flavor and fruitiness that you can't get with pumpkin alone. You can taste the orange but it adds another complementary flavor and is not overwhelmingl. (I did refrain from adding orange to the whipped cream as I thought it might be overkill.)
Next time I may use a one inch smaller pan for a bit thicker filling as it is only about one inch high.