Excellent recipe!! I've made this a few times now and love it every time. I normally roast a sugar pumpkin rather than using canned and toss all of it in so probably have a good 3-4 times the amount of pumpkin called for. I like the chunky texture of mixing in fresh pumpkin rather than the pureed canned kind. Also substituting hard cider for the white wine is very tasty!

Reviewed On: Oct. 31, 2009