Truly delicious! Made a few changes: 1) Used 10 Trader Joe's hasbrowns (all that came in the package), which fit perfectly in my casserole dish. Browned these in the oven for 15 minutes the night before making the casserole. 2) Used turkey sausage (Jennie O), cut up into chunks and browned the night before, using Yoshida's sauce (which added a sweet/salty flavor to the meat, found at Costco). 3) Also used 4 pieces of bacon, which I made the night before as well. Once browned, cut the bacon into small pieces, which added to the flavor of the casserole. 4) Assembled the hashbrowns, meat, cheese in the pan the night before. 5) The next morning, used 10 eggs plus 2 egg whites, 1.5 cups milk, salt, pepper, Lawry's salt. Didn't used ground mustard as I didn't have that on hand. Served with mini croissants and fruit - a perfect brunch food to serve to company!

Reviewed On: Sep. 17, 2010

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