This was really good. Made it for a party as part of a "nacho bar," where I set out the dip in a crock pot, along with tortilla chips, salsa, guacamole, sour cream, olives, limes, etc. It was a total hit! I did make some minor adjustments - while cooking the meat, I added salt, pepper, garlic, and some yoshida's sauce. Also, I used all the same measurements in the recipe, except for the cheese - I used 2 lbs. (instead of one). This made the dip "cheesier" and less thick, which worked for the nacho bar. Can't wait to make this again!

Reviewed On: May 25, 2009

Delicious! This is an easy tip and makes a big difference in taste - in a medium pan over low heat, heat up the canned pumpkin puree, spices, and salt. Heating the pumpkin puree up takes out the "canned" taste of the pumpkin and melds the spices together nicely. Then, pour the mixture out into another bowl, and let it cool a bit before adding the condensed milk and eggs. This little change makes the pumpkin taste much fresher! My family loves this recipe, and I use a ready-made graham cracker crust, so easy and so good!

Reviewed On: Nov. 6, 2007

Delicious - light and fluffy, and so easy to make with ingredients I already had on hand. A must try!

Reviewed On: Jun. 2, 2007