I made this with squash instead of pumpkin. Cut the squash in half and laid the cut sides down in a pyrex dish, added 1-2 inches water, and microwaved until soft, 8 minutes at a time, then test for softness. Scoop out and discard seeds, then scoop out flesh and puree in a food processor. I added 17 minutes to the first baking time, because it seemed way too undone to be adding a topping at that point. For the topping, I used 1 1/2 cups of whole pecans. Remove the foil from the crust before the last 20 minutes of baking time.

Reviewed On: Oct. 13, 2009

Very good! For the garlic cloves, I laid the flat side of a knife against them and whacked it with the heel of my hand, to break apart some cell walls to release more garlic flavor. I noticed that many said it needed to be sweeter and had added extra brown sugar, so I just substituted teriyaki sauce for the soy sauce and left the brown sugar amount the same. I did as another reviewer and simmered the leftover marinade until syrupy (I left the garlic cloves in it), then basted the loin with a silicone brush when there was about 10 minutes cooking time left. Remember to let your loin sit for 10 minutes after removing from oven, or all the juices will run out when you cut it.

Reviewed On: Jan. 8, 2009

Whole family loved it

Reviewed On: Dec. 26, 2008