Took this to Thanksgiving dinner and was told that it was the best pumpkin pie they'd ever tasted. I substituted fresh pumpkin puree for the canned pumpkin.

Reviewed On: Dec. 8, 2009

I was looking for a recipe to use up some leftover fresh pumpkin, so I tried this one. I even messed up and added too much pumpkin, then tried to correct by dumping some extra flour and sugar. Somehow, these came out great! I did have to increase the cooking time to 30-35 minutes.

Reviewed On: Nov. 23, 2009

Delicious! It took an hour of cooking to get them to be even a little brown, so I'm not sure why other reviewers thought 30-45 minutes was too long. I guess you just have to keep an eye on them and figure out the correct amount of time for your oven. Perhaps mine had trouble browning because I par-boiled them for several minutes first, as another reviewer recommended for getting rid of the bitter taste. Next time, I will not par-boil.

Reviewed On: Nov. 13, 2009