I made this recipe for one of my desserts for Thanksgiving Day, and followed these comments from other reviewers: Use lg can pumpkin (29 0z). Nice w/dusting of fresh, ground nutmeg and a scattering of granny smith apples, ginger-snaps, cinnamon graham cracker, and nilla wafers as dippers. Best refrigerated overnight to 1 1/2 days ahead. Can also add a tsp of pure vanilla extract and a tablespoon of Butterscotch Schnapps for added interest. I didn't add the Schnapps, but I followed all the other suggestions. I served the dip, topped with freshly grated nutmeg along with cinnamon graham crackers, gingersnaps, nilla wafers, and apple slices. This recipe makes a LOT!! Everyone raved about it, and it was popular with the adults as well as the kids. Definitely a keeper!

Reviewed On: Nov. 27, 2009

GREAT recipe! I followed it exactly for Thanksgiving Day, and everyone loved it. I made two pies and followed the advice of another reviewer, and switched the pies to the other oven shelf halfway through the cooking process so they would cook evenly. I made them a day ahead and then just warmed them in the oven while we ate our main meal. Everyone raved about them.

Reviewed On: Nov. 27, 2009

These were delicious, easy, and extremely popular. Just an idea, but next time I would bake them on a baking rack on a foil lined cookie sheet. That way, any bacon grease will drip down rather than cook into the food and clean-up will be easier. These we so good and they went fast. Those who asked for the recipe were suprised at how simple they were to make. These will be regulars when I serve appetizers. Thanks!

Reviewed On: Nov. 27, 2009