Yummy these are the best. I use one sleeve of Townhouse crackers. Also, I don't use 1/2 a cup of oil. I just put enough oil to cover the bottom of the pan. Otherwise, I followed the recipe as written. I added salt, but it wasn't really needed.

Reviewed On: Jan. 14, 2008

Great recipe! I made it pretty much as written except I used walnuts instead of pecans and I made my own pumpkin spice mix instead of buying a jar from the grocery store. I served for friends and family and it was a huge hit. I even overcooked it so the top was slightly burned. So I had to scrape that off, but still, no complaints here! Next time I'll cook it for 1:10 instead of 1:20.

Reviewed On: Dec. 22, 2007

Great recipe! I used refrigerated crusts which required me to bake it longer than specified (maybe 15-20 min. longer). I also baked the bottom crust first for 10 min. as others suggested. Also, I used one can cream of celery reduced fat soup instead of cream of chicken and I also added the suggested amount of fat free milk. I used one box of frozen mixed veggies as well as a fresh chopped onion, garlic powder, dried thyme, basil, oregano, a touch of mrs. dash seasoning mix and a hint of cayenne pepper. Lastly, instead of chicken, I used leftover turkey sitting in my freezer from Christmas. Super easy and with the low fat soup and skim milk modifications it was on the healthier side. The only change I would make is add a little salt since the soup was blander than the full fat variety.

Reviewed On: Jan. 22, 2007