The reason I picked this pie is because I LOVE the story behind it. This was a good pie but I thought that the lemon extract was a bit overpowering. Next time I make this I will either reduce the lemon extract to 1/4 tsp or use real lemon juice. Thanks for sharing this recipe,Kathryn.

Absolutely Amazing!!!

Very good!! Everyone wanted the recipe!! I used Allspice instead of pumkin spice though!

My daughter likes this recipe. I discovered this recipe about 4 weeks ago and tried it with butternut squash, can't find no acorn here in Germany. Altered it just a little bit to what's been on hand, used a Russian dressing from this site and holy cow, this was so good. First time in my life that I tried to cook anything with pumpkin or squash except for pie and muffins. Had to make it weekly since then. My son just brings home his friends for this, and all are in heaven. My daughter wanted it for her 18th birthday party last week as main dish. It even inspired her to try it with small Hokkaidos, mixing her own filling this weekend. Thanks so much for a heavenly recipe. It's already on our favorites list.

I was skeptical about the batter being too thin (as other reviewers mention) but I went ahead and followed the recipe to a T and they turned out perfect! The only word that would describe these is "lace". I will definitely be making these again.

The first time I made this, the crepes were too thick. When I made it the second time, I ADDED AN EXTRA 1/2 CUP + 1 TBSP MILK. It was easier to work with and it didn't have the eggy or floury taste other viewers complained about. I used low fat milk and it wasn't rubbery at all. I served these with shredded melted Gouda and a slice of cooked ham. The flavour was good, but I would like to try a couple other recipes from this site before deciding on my go-to recipe for crepes. UPDATE: I tried the French Crepes from this site and they were good, but I liked the taste of these better (however, with the changes that I made stated above). I changed the rating from 3 to 4 stars. Will use this one from now on.

Well, I have to agree with the majority here - the frosting is spectacular! The cookies turned out okay, but not really flavourful enough for me (and I did increase the spiciness by adding more cinnamon plus nutmeg, vanilla, allspice and a bit of ginger).

This tasted too much like cream cheese. In order to get rid of the taste I added and extra tablespoon of butter and two tablespoons of sour cream. It helped a bit. Luckily in Germany, mascarpone is not expensive as in NA, so I think I will keep using the real thing. Thanks, anyway!

I'm giving the filling 5++++ stars! It is outstanding! I was going to make the cherry pie but after tasting the filling I decided that I'm going to make cheesecake instead and use it as the topping. I used 1.5 lb (750g) frozen sour cherries (thawed and drained) and omited the butter and almond extra. I added 1/2 tsp of lemon concentrate juice to get rid of the starchy taste. This turned out perfect ... like the canned stuff you buy at the store. Another keeper in my books since cherry pie filling is not sold here in Germany!

This sauce is marvelous! The 250g pkg of cream cheese is not sold here in Germany so I used 300g pkg instead. This made the sauce a bit runny so I sifted 1 tbsp of flour to thicken it up. You can also add some freshly chopped parsley for extra colour. I served it with 250g whole wheat spaghetti and used only half the sauce. Next time I will make half the sauce for for just my husband and I, or if guests show up unexpectedly, I will double the ingredients. This is a great dish to "wow" your guests. Thanks for sharing the recipe. Will definitely make again.

I halved the recipe for my husband and served with roased chicken. I made this because my husband loves horseradish and he loved this recipe, but I'm not a big fan of horseradish and it was only okay for me. I needed some minced garlic for my tastebuds to go WOW! Will definitely, make again, though, for hubby and guests. Thanks for sharing!

The filling was very yummy but I followed the other reviewers' suggestion and made my own pasta.Mrs.Payne suggested the "Basic Pasta" recipe from this site and I made it as is, only to find out that it wasn't enough and should have DOUBLED the recipe.I used water to seal the ravioli together, used my fingers to press the edges together, and used a small pizza cutter to cut them apart.Then I made my own rosee tomato sauce (in a large frying pan heat 1 tbsp olive oil over medium heat; saute 2 chopped garlic cloves till slightly golden; remove pan from burner, wait a moment for the simmering to ease up and add 500 ml/2 cups of crushed tomato sauce and a couple tablespoons of water-be careful not to splash yourself; return pan to burner, turn the heat to low, cover and let simmer for another 15-20 minutes until thickened, stirring occasionally; remove from burner, add 1 tbsp chopped fresh basil, season with salt and pepper to taste, and gently stir in 3 tbsp of cream), and my husband said that it complimented the ravioli very well.When cooking the ravioli, bring a large pot of salted water to a boil and cook 4-6 at a time till they float to the top.However, be sure not to overcook them.Once they float to the top, let it cook a few more moments until the "doughy" look is gone.UPDATE: made with wonton wrappers and sealed with water. Press firmly and let rest for a few minutes before cooking.Boil 4-6 in large frying pan with boiling water for faster results.Works great!