This is a hit whenever I make it. The only extra I add is about 3 TBsp. of butter. You gotta' splurge sometimes.

Reviewed On: Dec. 27, 2007

My husband and brother in law went crazy over this. I had to add some garlic powder for more flavor. Added some tomato juice to left overs since it got too thick. A keeper.

Reviewed On: Dec. 27, 2007

I've been using this recipe for years with great reviews. Instead of "fresh" pumpkin-which is very grainy-a local farmer's market suggested I try Hubbard Squash. It's fanastic! I bake it covered with an inch of water to steam until soft; and scoop it out when cooled. 2 and 1/4 cups of the squash is substituted for pumpkin. I like a little extra cinnamon too. It makes a very creamy texture. Whipped cream a must!

Reviewed On: Nov. 14, 2007