Very easy to make! I halved the recipe, I'm cooking for just myself. The pumpkin didn't even take the full 45 minutes to roast, I think it took about 30. I let it cool for a bit, and the skin came right off, in two perfect pieces. Used the Magic bullet to puree the pumpkin and broth in two batches. I let it simmer with fresh sage (didn't have dried), nutmeg and salt. Added a small bit of heavy cream at the end. I didn't really measure anything, I didn't want to make a huge mess to clean, and it came out pretty well. I will definitely make it again with my other sugar pumpkin.

Reviewed On: Oct. 17, 2009

I was back in the US for a bit and was missing Indian food, so I made this for my mom for lunch. We both absolutely loved it! We used ground cinnamon in place of the stick and mashed up the chickpeas a bit, like another reviewer said to do.

Reviewed On: Oct. 23, 2008

My husband who doesn't even like sweet potatoes LOVED this pie! It was super easy to make, I even left the pie in a bit too long (oops!) and it was kind of dark on top, but it tasted great! Thanks!

Reviewed On: Aug. 21, 2008