This pie is wonderful. So quick and easy to make. It's light and has just the right amount of sweetness. The only change that I made was omitting the nutmeg (didn't have any) and I added some cloves to give it the flavor of my usual pumpkin pie. I used a regular 9" pie plate and had difficulty adding the nut topping. It kept rolling off the rounded top of the filling so a deep dish plate would be a better choice. I think that the nut topping sets it off nicely as a notch above the average pie. Just be careful not to burn the crust. I covered the whole top with fold about 15 minutes before it was finished. I will be serving this for my Christmas dinner.

Reviewed On: Oct. 21, 2009

Very good for a light dinner instead of breakfast. The only changes that I made were to 1/2 the recipe and make it in a 8X8" pan and I used plain cornbread croutons. My husband and I loved this easy recipe. I made it in the morning and cooked it for dinner.

Reviewed On: Jan. 5, 2008