I love most things pumpkin, so I was intrigued by this recipe. The first time I made it with pure pumpkin - don't make that mistake, it was horrible. The recipe should have emphasized to buy the pumpkin pie mix. I add 2T of fat free half and half and sprinkle cinnamon on top of the whipped cream, and it is quite nice! You could add cinnamon sticks if you are entertaining.

Reviewed On: Nov. 26, 2008

This was the dessert I made for my son's birthday - and he LOVED it!! I did make a few changes - more strawberries, 2/3 c sugar and 2/3 c water. I think it's best to determine the sweetness of your strawberries and then adjusting the sugar accordingly. While the remaining strawberries cooked in the sugar and water, I used an old fashioned potato masher to mash and break up the strawberries. (I can jellies, and do this for many fruits). It worked well to bring a nice consistency to the mixture that you pour over the strawberries in the shell. We used whipped cream to top each piece of pie as we slice it.

Reviewed On: Jul. 28, 2008

I can't count how many times we've made this recipe. My husband had a similar dish at a restaurant, came home and described it to me and asked if I could find that recipe. Well this one is the closest we've come, and has become a household favorite. My husband makes it most of the time, and I refer to it as "his specialty". We use fresh tomatoes instead of the canned - love the fresh vegetables and spices. YOU MUST use fresh basil and parsley for full flavor! We use about 6 large roma tomatoes to keep with the fresh ingredients. Never hurts to add a little more garlic either :-)

Reviewed On: Oct. 11, 2007