This is a good recipe. I still prefer to bake the pumpkin (less water) and I used two ounces of sweetened condensed milk because I only had ten ounces of evaporated, didn't change the sugar at all and it was perfect. I also cooked it at 350 for the last twenty minutes to prevent the crust from burning. Overall, very good recipe with the right amount of spice.

Reviewed On: Oct. 9, 2009