I’m so glad you enjoyed it so much! 🙂

I’m so glad everyone enjoyed it so much, Hannah! 🙂

Hi Erica! I would recommend full fat plain greek yogurt if you don’t have sour cream available. 🙂

Hi Linda! The pumpkin pie spice creates a lot of the flavor here. I do have a regular coffee cake you could try. 🙂

I’m so glad you enjoyed it so much, Tracey! 🙂

By this time you will probably never see my comment, but I am wondering why you would want anything but pumpkin in it. Pumpkin is so delicious! Perhaps you or a family member are allergic to it (though I have never heard of that), otherwise maybe use butternut squash but you’d have to prepare it yourself as I don’t think you can find it canned.

However, if you think you do not like pumpkin, are you sure you don’t just dislike pumpkin pie spice? That is the case with me, so I make my pumpkin treats with little or no spice. [Some people think they do not like rye bread when actually they just don’t like the caraway seeds which are in many (most?) rye breads. My brother thought he didn’t like “goat cheese” because he once had Greek Roquefort and didn’t like it.]

As a youngster when I began begging my mother to teach me to cook, my father told her “let her make something chocolate, you can’t ruin chocolate”. We all laughed but maybe she should have done that. She started me with shortbread cookies but made me halve the recipe so I’d be wasting less ingredients if I messed them up. I was good at math even then, so I did not mind, but by the time I got to adding the flour I had forgotten about doing half (probably due to the directions to just add a half cup at a time anyway) and only stopped adding when I could get no more mixed in! We cooked them and they were very dry, but not that bad — adding icing helped. I’m guessing that part of the reason is that being a child, mixing in the flour became too hard for me before adding as much too much flour as an adult could have.

🤣 I’m so glad everyone enjoyed it so much, Terri! I have taken that step to test it out on my family first so you can be confident to just share with friends. 🙂

Hi Miriam! It’s best to have it exposed to as little air as possible when freezing. 🙂

Hi Alyssa! I would say it would be good for 3 or 4 days in an air tight container. 🙂

Thanks for letting us know how you liked it, Helen! Enjoy ❤️

Hi Jan! The lining just makes it much easier to take out and slice, but if you’d like to grease and flour your pan that should work as well. 🙂

I’m so glad you enjoyed it so much, Brinda! 🙂

We’re so happy you loved the coffee cake, Monique! Adding pecans is a great idea 😊