This is pretty good. One thing I tried, given the pumpkin, was to stir in some cinnamon when serving - I keep reading about the use of cinnamon in savory dishes. I think I like it better than I liked adding the sour cream and cheese! Really delicious.

Reviewed On: Oct. 11, 2009

I've made this three times now in about as many weeks, and am quickly getting addicted. I don't have a food processer, and the grating was getting difficult until I started using my "Italian restaurant" cheese grater - the rotary kind where you hold a handle and turn a knob rather than holding onto the butter itself. It worked VERY well, especially when I cool the grater down in the freezer for a bit first (I keep reading about how keeping things cold is the secret to good scones).

Reviewed On: Aug. 30, 2009

As advised somewhere, I added chopped onions and green peppers to the filling, just to add some vegetables. The leftovers froze really well, and I think they actually taste better after letting the flavors mix a bit. The toaster oven is perfect for re-warming, since it keeps things a little bit crispy. Oh, and I have a co-worker who raves about how good they look and smell whenever I bring leftovers for lunch!

Reviewed On: Mar. 18, 2009