Fantastic dessert, couldn't be simpler to make. I made this almost completely sugar free for my husband for Turkey Day as he is diabetic. I took a hint from someone else and used sugar-free cheesecake pudding. I thought the flavor needed a little punch, so I added a few drops of vanilla and almond extracts. Topped it with Cool Whip Lite sugar-free and Lite Hershey's syrup. I also toasted some chopped pecans with a smidge of butter, some Splenda Brown Sugar baking blend and some cinnamon. It was a huge success!!! Our fellow diners had no idea it was sugar-free. I'm also going to try is with SF coconut pudding and toasted almonds and toasted coconut on top.

Reviewed On: Nov. 27, 2009

I've made many other cheese grits recipes with mixed success. This was by far the simplest and the best! I made it to go with BBQ baby back ribs and cole slaw and it was excellent. The green chiles are the perfect touch. I made it exactly as directed and wouldn't change a thing. Will definitely continue to make this.

Reviewed On: Sep. 7, 2009

This pie is exceptionally good!!! I used Marie Callendar's pie shells and actually got 2 pies out of the recipe - way too much filling for one shell. I followed the directions exactly as given for preparing the both puree and the recipe and I'm really pleased with the results. Will stick with this recipe as long as I can get ahold of fresh pumpkins!! My neighbor had an over-abundance of pie pumpkins and I snagged 6 of them. Got a total of 11 cups of puree, so I froze what I didn't use immediately in 2 C. portions in quart-size zip locks as most recipes call for 2 cups puree.

Reviewed On: Oct. 28, 2003