Reviewed: Oct. 8, 2009

I was the submitter for this recipe under a different(lost) account. We still love it. Sometimes I grate the apples instead of cube them, and I have used dried cranberries instead of raisins. I get lots of requests for this unique way to use squash.

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Reviewer:

LMLSCA

Cooking Level: Expert

Home Town: Banff, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Nov. 3, 2008

This is a good recipe. My husband and I would suggest cutting down on the spices. But if you like your pumpkin pie with a lot of spice, then this is fine for you. We didn't have the ingredients for the topping, so we made one out of oats, flour, brown sugar, and butter. Still turned out great.

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Reviewer:

Math Ninja

Cooking Level: Intermediate

Home Town: Garden City, Kansas, USA

Living In: Manhattan, Kansas, USA

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Reviewed: Feb. 25, 2008

Very different and original, great fall desert. I baked the squash at 400 for an hour and 15 min, which is MUCH easier than trying to peel it raw then steam it. Just scoop out the filling directly into your food processor (but only use about 3 1/2 cups since it's not cubed and raw). The nutmeg was a bit overpowering, so I'd reduce it to 1 tsp. Tastes a bit like sweet potato pie...wonderful!

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Reviewer:

Angelica

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Reviewed: Dec. 4, 2007

amazing! my husband doesn't like squash and he liked this. the tartness of the apples contrasted wonderfully with the smooth spiciness of the squash. i omitted the wheat bran.

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12 users found this review helpful