Cindy

This was delicious! I doubled the recipe as written and filled 2 deep dish pie shells. There was some batter left over, so it probably would have filled 3 regular shells. The consistency is like a thick custard and the coconut bakes perfectly with the pineapple. Ppl were asking for the recipe!

I made this cheesecake according to recipe. I liked it, but the pumpkin layer seemed to lack a little flavor. I think I'll add a few additional spices next time or use fresh pumpkin instead of canned.

The sauce was just a little tart, which my family loves. This is VERY simple, and I'll definitely use it again next year.

Pie tastes like the middle of a Reese's peanut butter cup. Yummy!

I loved this cake! I used slivered almonds for the nuts as that's what I had on hand. Also, I was out of ground cloves, so I substituted pumpkin pie spice. The cake was fabulous! It was really light and yummy. One other note - the recipe says to beat the egg whites a little. I made this cake twice, and my suggestion is to beat the egg whites until they are about double their size and still foamy. That's how I did the 2nd cake and it turned out better. Also, I used self-rising flour. Everything turned out great!