My pie ended up looking store bought! Nobody believed me! I used a sugar pumpkin that I bought at the pumpkin patch instead of canned pumpkin. It was easier to prepare than I thought and the kids loved preparing it. Remove stem, cut the pumpkin in half & discard the seeds and stringy pulp. Brush some oil onto the edges and place face down in a roasting pan. Add 1 cup of water and bake at 350 for 60-90 mins until tender (test with a fork). Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it. Line a sieve or colander with 2 coffee filters and let puree drain for at least 2 hours or overnight. If the recipe calls for a 15oz can of pumpkin, that is equal to 1 3/4 cup of puree. I got a little more than 2 cups of puree out of a normal size sugar pumpkin (not enough for 2 pies).

Reviewed On: Oct. 17, 2011

This was interesting. With half the reviews being good and half of them being bad, I wasn't sure what to expect. I figured since this recipe made it into the Tried & True Allrecipes Cookbook, it couldn't be THAT bad. I was right. I followed the recipes exactly and it turned out just fine. I didn't pre-cook the noodles or anything. Definitely double up on the topping. I used 3 or 4 slices of rye bread and it wasn't enough.

Reviewed On: Feb. 10, 2011

These were really great and so simple. I wanted shredded chicken so I boiled the chicken breasts then shredded them and mixed it in with the onion and garlic. I also added salt and pepper. When I put the mixture onto the crescent rolls, I added some shredded cheddar cheese before rolling for more flavor. Great recipe! Served with broccoli w/cheddar and chicken rice.

Reviewed On: Nov. 4, 2010