I really liked this recipe! Didn't have enchilada sauce, so I used chicken broth instead and a 14.5 oz. can of diced tomatoes. Thanks!

Reviewed On: Jan. 3, 2009

Really loved this recipe! I baked the pumpkin with a butternut squash and nearly had enough pumpkin, but used 3/4 cup butternut squash to make up the 4 cups of pumpkin required. I used everything, except I omitted the thyme and added a dash of Garam Masala which made it taste divine. I used a "squirt" (about 1/4 cup) of light whipped cream instead of the 1/2 cup heavy whipping cream at the end. My husband loved the taste, too. I also pureed it with a wand hand mixer right in the cooking pot to save time. I will definitely make this again.

Reviewed On: Dec. 13, 2008