I made a half-recipe of these using the leftover canned pumpkin from when I made pumpkin pie. I substituted chopped frozen cranberries for the walnuts and replaced 1 cup of the flour with whole-wheat flour. Also, following other reviewers' suggestions I cut the sugar down by half. I was surprised by how good they are considering they're so low-fat... but with the sugar cut down I think they need more spices. I would double up the spices next time, and maybe use brown sugar instead of white to give them a little more flavor as I thought they were a little bland.

Reviewed On: Nov. 1, 2006

I made the potato filling without the onions because my boyfriend hates onions. I mashed the potatoes a little rather than leaving them in cubes, as another review suggested. While I was rolling out the first piece of dough I noticed its similarity to pasta dough - so I used my pasta maker to roll the dough out nice and thin. It was much easier than fighting with a rolling pin! I'll make these again for sure - everyone loved them!

Reviewed On: Dec. 4, 2003