I only used this recipe for the filling. I had a pre-made pie crust that I needed to use and I didn't have the necessary ingredients for the whipped cream. I ran out of honey, so I used half honey and half sugar and it was just right. I also cut the ginger in half and added about a half teaspoon nutmeg. Both my husband and I loved it and since I have enough puree for two more pies, I'm sure I'll be making this again.

Reviewed On: Nov. 8, 2008

this is pretty simple. I cut my pumpkins in eights instead of halves and it took closer to an hour and a half. After peeling, I put everything in the food processor and there was no need to strain. I have enough puree for about 3 pies.

Reviewed On: Nov. 8, 2008

I boiled my seeds for about 15 minutes and let dry over night. Then I mixed with the butter but instead of salt, I added garlic salt. It took about 45 minutes to roast, but they are so yummy!!!

Reviewed On: Nov. 9, 2007