This is a really good way to eat those healthy cooking greens that can be kinda bitter and unappealing all by themselves. It's tasty and the fact it makes two pies makes it worth the significant prep time (I froze the second one to eat later). I made whole wheat/oil&water crust which complemented it really well, and I used regular white mushrooms rather than expensive oyster mushrooms, and spices I had on hand (cumin, coriander, parsley, rosemary, cinnamon, nutmeg). This combination provided a very nice warm, mellow flavor. I don't think the texture is really like quiche made with eggs, but it's creamy and good. And I love that the recipe is so healthy, especially with a whole wheat crust.

Reviewed On: Jun. 23, 2005

This recipe makes enough filling for TWO 9" pies. I use 2/3 cup honey and 1/3 cup Lyle's Golden Syrup which makes it sublime. It's spectacular made with FRESH ginger. Really the best pumpkin pie I've ever had! I freeze leftover pureed pumpkin in 2-cup portions in ziploc bags so it's handy to use for more pies or pumpkin bread later on.

Reviewed On: May 13, 2005

I have made this recipe many times since finding it on Allrecipes; my boyfriend and I enjoy it very much. A delicious, simple, and satisfying one-pot meal! It remains good as leftovers too. I use only about half the recommended amount of butter and I use a vegetable boullion cube to make the broth. I use whole wheat spaghetti since that's what I normally have on hand. And I usually use more than half a cup of cashews.

Reviewed On: May 12, 2005