"I love this but I have been making a variation of this cake for over 15yrs & I like that version better. 1st, this cake is very good. I used 1 1/2 c of sugar & it was plenty sweet. I will use 1 c next time. 2nd, my version doesn't use cream cheese which I really like about this 1. So, for my version: beat 1 egg, large can pumpkin pie mix & small c"

"I did not make the bread pudding or the sauces but I decided to make the pumpkin bread. YUM!! So good and such tender, moist texture. I doubled the recipe, reduced the amount of sugar and omitted the ground cloves (never cared much for it. My co-workers loved and raved about it all day. My husband said it didn't need butter and my son bragged to h"

"This is a simple and easy recipe for pudding, no eggs?! Brilliant. I think the primary reason most are having the thickening problem is because you are not cooking it long enough. Cornstarch takes time and maybe rounded spoons of it can help. Happy to learn from others that this can be adapted to suit different flavor combinations. I will add cina""

"It was yummy but the bottom got too brown. I will reduce cooking time for the cheesecake layer next time. It did end up tasting like a flan. I will also increase the spice amounts to double, not very spicy. The kids really liked the pumpkin layer the most.""

"They were a hit at Thanksgiving dinner. Made them in the shape of turkeys and pumpkins, of course. Also added sanding sugar, lovely. A great recipe for a first-time baker. Makes for good practice for making them even in thickness, too. I'm happy I listened to previous reviewers, please add that extra 1/2 cup of sugar.""

"Very yummy! My husband and kids said it tasted just like pumpkin pie. I will add more confectioners sugar to make it more stiff and less liquidy. I might add pumpkin pie spice or maybe ground ginger next time, but very good.""