A good basic pumpkin pie. After the initial 10min. at 450, my pie needed to be baked for 60min. at 325 in order to be done. As other reviewers suggested, I just kept checking with the knife until it finally came out clean. I agree with one of the reviewers that says the pie tastes much better the next day, after chilling in the refrigerator for a night. Next time, I will also use more spices than are called for in the original recipe, though that is just personal taste.

Reviewed On: Oct. 28, 2005

They are quick & people love the "gourmet" appeal of them. But they do burn easily in the oven!

Reviewed On: Mar. 15, 2001

An outstanding dip. I've made it three times, and guests loved it every time.

Reviewed On: Mar. 15, 2001