I used this recipe as a "base" tonight for my Mexican Pie and it was awesome! I didn't have pinto beans so I subbed black bean dip. I added ground beef w taco seasonings, a can of corn and chopped green chilies to the tomato mixture as well. The pie came out great and my 7 year old ate his entire portion, without complaint. Will definately make this one again!

Reviewed On: Sep. 21, 2009

This was a HIT at our Thanksgiving table tonight! Like other reviewers, I added more pumpkin then the recipe called for (started w/ 1 cup and then added more till I could really taste it). I cooked it the night before Thanksgiving in a water bath and let cool in the oven before putting in the frig. It was PERFECT today! The pieces did not cut perfectly but the taste was too die for, and that's all that counts w/ family! Thanks for a great recipe!

Reviewed On: Nov. 22, 2007

I just tried this tonight after reading the past reviews. I lowered the chicken broth to about 2 cups and a few hours into the cooking time the stuffing looked great. I knew that the recipe said to cook longer, so I left the crock pot on and watched a movie. When I got back upstairs, the stuffing was RUINED! It was gloppy and burnt and looked like pureed baby food! I just got back from the store and will try this same recipe tomorrow (THANKSGIVING DAY 2007)since it tasted great in the middle of the cooking process. I will post an update after Turkey Day to let you know how it turned out. UPDATE NOV 22, 2007: Tried again today. Turned out GREAT! Used just half of the broth, only warmed it up in the crock pot and then let it sit until an hour before dinner and then turned it back on low heat. It was perfect! The trick is: don't stir too long, use all the broth or let sit on heat too long and it won't turn to moosh. Will definately make again next year!

Reviewed On: Nov. 21, 2007