I combined it with the "Best Ever Pie Crust" recipe from this site. Although my crust turned out to be one of the worst ever, the filling was ok. I don't think the flavor merits the use of fresh pumpkin, as I couldn't foresee a significant difference when using canned in this recipe. As others mentioned, the lightness of the pumpkin pie is what makes it different. I'll stick with a pumpkin custard pie from the freezer section of my grocer though.

Reviewed On: Mar. 20, 2008

Phenomenal! I am now the meatloaf king among family and friends.

Reviewed On: Mar. 20, 2008

I followed all directions and most suggestions. I don't know what I did wrong, but this came out hard as a rock. I don't own a food processor, so I just kneaded the dough by hand, which was very tiring heh. I'll give it one more try since it's such a highly-rated recipe.

Reviewed On: Mar. 20, 2008