6 Reviews

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.

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ChristyWF October 14, 2003

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!

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themainemom September 22, 2003

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.

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Genny B. February 16, 2014

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

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CooksW/Chocolate June 27, 2007

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!

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flower7 January 05, 2005

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

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J Conover November 27, 2003
Pumpkin Pie Cake