I cooked up a few pie pumpkins last week and was wanting to test a recipe before Thanksgiving so I decided to give this one a try. I used a homemade graham cracker crust and the fresh pumpkin puree and it turned out quite yummy. I didn't want to burn the crust so I only heated to 400 to start and it came out just fine and the filling was set after the additional 35 minutes at 350. The pie was rather heavy on the ginger and I'll probably cut that in about half the next time I make this. Otherwise, a great recipe and I'll definitely make it again.

Reviewed On: Nov. 22, 2009

Extremely yummy! I haven't been able to wait for them to finish cooling off and setting up yet, but they're delicious already! This is definitely going to be a regular snack/dessert for us.

Reviewed On: Nov. 3, 2009

Overall this was a yummy dinner, but I have yet to master the art of pan frying bredded things and have them come out nice and crunchy; the breading always goes soggy. I added some sausage to the gravy and added extra milk and a few shakes of freshly ground black pepper and the gravy was delicious.

Reviewed On: Nov. 2, 2009