I've always used this recipe, with one VERY off-the-wall change. Look - the Libby's pumpkin in the can is great, because it's 100% pumpkin with nothing else added. And guess what, pumpkin is not only good for you, but it tastes GREAT! That's right, pumpkin tastes GREAT as a vegetable or in pies. So here's my one change: CUT each of the spices in half (1/2 tsp. cin., 1/4 tsp. ginger, 1/8 tsp. cloves). GUESS WHAT - you'll get a pie where you can actually SAVOR the pumpkin flavor. I've done this for years, serve with whip cream, and my guests always rave about it - WOW, it tastes like a PUMPKIN pie, not a SPICE pie with some soft orange filling. I'll stop my rant now, and happy Thanksgiving everyone. ***EDIT*** A few more tips based on other reviews: for frozen crust, use deep dish and take it out of the freezer when you start making the filling. It will thaw so you can bend up the edge to add more capacity. If your hand isn't steady, fill the pie as much as possible, put in the oven and use a turkey baster to top off the pie will filling. (Squeeze GENTLY so you don't spray your oven with filling!!) For baking time, after turning down to 350, I let it go for 60 minutes. The pie should have an even, puffed-up dome over the entire surface (including the center). A knife stuck in the center should come out clean. If not, let it go an extra 5 minutes and test again. When done, the surface and crust will NOT be burned.

Reviewed On: Nov. 25, 2009

Don't you hate people who review a changed recipe? So, hate me then. I had *round* zucchini from the garden, no spinach, bread crumbs instead of bread cubes and dried parsley instead of fresh. Used 1 cup bread crumbs and 1/4 cup dried parsley. After mixing it together, seemed dry, so I added another 1/2 cup of tomato sauce (total of 1 cup). Used 3 round zucchini. Shaved a little off the bottom of each so the halves wouldn't roll around. Figured the filling was thicker than in a regular zucchini, so I baked them covered an extra 10 minutes (total of 40 minutes) and then 10 minutes uncovered. Turned out very good and pretty simple to make. Note that the tomato sauce gives the filling a subtle flavor - it's not smothered in tomato sauce. When I make this again, I'll probably add some black pepper and minced garlic or garlic powder. Overall a good recipe, simple to make and a different twist to use up that zucchini bumper crop from the garden.

Reviewed On: Aug. 19, 2009

I got a 10 lb spiral cut ham for New Year's Day that came with a glaze packet. After looking at the ingredients (e.g. three different artificial colors), I decided to look at all recipes for something better. Made some mods recommended by others - used 1 cup clover honey, 2/3 cup butter and 1/4 cup brown sugar; also dropped the cloves - don't like them on ham. Turned out pretty good.

Reviewed On: Jan. 1, 2009