Made this one several times, and it's always a winner! One trick I learned to keep the layers separate is to pour your bottom layer into the pie crust first, then chill in the refrigerator for half an hour or so before adding the pumpkin layer. Also, as someone previously suggested, pour the pumpkin in over the back of a spoon. It comes out perfectly every time!

Reviewed On: Oct. 6, 2008

Great recipe! I cubed chicken breast tenderloins before adding them to the marinade, then make kabobs out of them with some red & green bell pepper, sweet onion and pineapple and threw them on the grill. The chicken was great, even though it only got to marinade for a few hours. Next time will make it the night before as I'm sure it'll be even better! Thanks for sharing.

Reviewed On: Sep. 20, 2008

Great recipe! I added a bit more dijon mustard and a bit of freshly ground pepper in the final stages and it turned out great. Also, I used a can of Coors Light and it tasted fine to me. Thanks for sharing!!!

Reviewed On: Jul. 5, 2008