Jen

Not sure what I did wrong- followed directions exactly and three of my eggs cracked while cooking (see pic). I have an electric cooker and put 12 eggs in (they fit comfortably). Maybe it's the electric pressure cooker or too many eggs, but I'll probably stick to stovetop method, since I can cook more at a time that way anyway.

I thought it was great, and I made it gluten free! Many crust recipes just do not hold up will when gluten free flour is used. I also used butter-flavored shortening sticks and it was buttery and crispy, and did not crumble much. This is my new go-to crust!

I love key lime pie, but mine turned out bitter both times I made it. I think it must be the zest. I used fresh pressed key lime juice, which wasn't very sour itself. Consistency is really nice and it couldn't be easier to make (using garlic press for the key limes and enlisting the help of my 11 year old daughter helped!) Not sure why it's not as great as the other reviewers have had. I'll make again but will omit zest next time in hopes of a less bitter pie.

Anything that ALL of my kids like is 5-star for me. I made a few changes: 2 cans of pintos and only 1 can of broth, and I used fresh grated carrots and frozen corn instead of the frozen mixed veggies (did not have any on hand). I also didn't have cornmeal so I just made dumplings with gluten-free Bisquick and added cheddar cheese. It was delicious. Very fresh tasting and the dumplings were perfect.

I made this with gluten-free spice cake mix instead of yellow cake. It turned out very well. I would caution other bakers that it calls for 'pumpkin pie FILLING', which is not the same as canned pumpkin. If you get canned pumpkin, you will need to add sugar and milk for it to taste right. Pumpkin pie filling already has the sugar and milk in it. A single can is 3 cups, which is what this recipe calls for. I really loved the flavor but thought there was almost too much pumpkin filling- it made it difficult for them to hold together. I may try 2 cups next time and see how that works. Gluten-free baking tends to be more crumbly in general, so it's possible my bars didn't hold together well for that reason. I would definitely recommend the spice cake mix over the yellow cake mix- gives it a much more 'fall' kind of feeling.

I made this gluten-free and the biscuits turned out very well. I baked for 9 minutes and they were perfect. I suggest moving them right off of the cookie sheet though, as mine ended up being a little too 'done' on the bottom. I think this was because I left them on the cookie sheet too long. I did not add the cream of tartar and I used Jules Gluten Free Flour, which has xanthan gum in it already. Very good and easy- will make again.