Great taste and amazing moist fluffy texture for a low-fat recipe, but cut the salt way down! I reduced the salt to 1 Tsp and used low-fat buttermilk in place of regular milk. I will make these again, but with only 3/4 tsp salt and the more traditional pumpkin-pie ratio of spices. Mine also took longer to bake than the recipe states.

Reviewed On: Nov. 3, 2009

I am now a rhubarb convert - this may have been my best pie ever! (even using the website to scale it down to a smaller pie, it was still perfect.) I made it w/ the crumb crust, with brown sugar instead of white, and it was tasty & gorgeous!

Reviewed On: May 12, 2009

Made a great tasting turkey. The whole brining process was very awkward with a 20-lb turkey, no utility sink, and a full fridge, but that's not the recipe's fault.

Reviewed On: Feb. 13, 2009