Way too rich but otherwise restaurant quality (better than Baker's Square PB cup pie!). I used fat free cream cheese & whipped topping to cut back on unnecessary fat. I also used Smucker's special recipe dark chocolate topping instead of hot fudge because it has less fat. I had a 1/16th slice and had trouble finishing it, which is too rich for me. I adore peanut butter but I think that is part of the problem. Next time I would use less peanut butter and more whipped topping to lighten it. Perhaps also a bit more chocolate on top.

Reviewed On: Nov. 18, 2009

This would be 5 stars if it included these changes: 1) Don't rinse the seeds, they taste better with their own juices 2) Soak in a bit of salty water for awhile to plump up the seeds 3) Drain water but still don't rinse 4) Let air dry before baking. If you don't have time for the soaking, at least don't rinse them and let them dry longer before baking. They just turn out better if they are dry before baking. My favorite are carnival squash seeds. Pumpkin seeds pale in comparison to all the other winter squash available!

Reviewed On: Nov. 8, 2009

Great, solid recipe. The biggest fault of this recipe is it calls for white sugar. A perfect sweet potato pie should have brown. I use brown and this recipe becomes the best one I've ever had. I use 2 cups of canned sweet potatoes instead of taking the time to boil them.

Reviewed On: Oct. 24, 2009