i just made this for my husband and he loved it! I'm not a big meat eater, so I didn't use the pepperoni. I went with white wine vinegar instead of balsamic and them used goat cheese instead of mozzarella mmmm....

Reviewed On: Jun. 6, 2011

This is a fantastic recipe and I always get great reviews for it (even requests!). My only suggestion is to use real pumpkin instead of canned, and it's still very easy to do. Simply cut a pumpkin in half, remove the seeds and bake in the oven for 30-45 minutes at 375 degrees. You'll know when it is done as the outer skin gets a dark orange. Let it cool, then remove the pulp and puree with a little water. Out of 1 pumpkin, I was able to make 5 pies the first round. I froze the other half and am making the rest for Thanksgiving dinner .

Reviewed On: Nov. 25, 2010

Love this rub for roasted chicken. I've used it several times and it's always a hit. The juices at the bottom of the roasting pan make for an excellent gravy!

Reviewed On: Sep. 6, 2010