Reviewed: Nov. 9, 2006

This recipe is why I cannot wait until autumn! I love, love, love it and my husband does too!

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Reviewed: Nov. 1, 2006

Wow. I really wanted a pumpkin pie, but I like them made from fresh pumpkin and they were all sold out here. This was fantastic. I followed the recipe exactly with the exception of doing the squash in the oven. I think next time I'll just follow ALL of the directions and boil it. Either way, this is a fantastic pie and well worth the trouble. After this, you'll never eat an autumn time pie out of a can again! Thank you so much for this wonderful recipe!!

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ChunkyMonkeyMommy

Cooking Level: Expert

Living In: Huntsville, Alabama, USA

Reviewed: Oct. 30, 2006

This is a great pie.I added some pumpkin pie spice,1 teaspoon.for one batch ,I used egg beaters and fat free evaporated milk,It came out great.

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darlilly1313

Cooking Level: Intermediate

Home Town: Taunton, Massachusetts, USA

Reviewed: Oct. 25, 2006

this was awful. it didnt taste like pumpkin pie at all, and i love pumpkin pie

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Sunflower1

Cooking Level: Expert

Home Town: Mansfield, Nottinghamshire, England, U.K.

Reviewed: Jul. 31, 2006

Hard to say if it's better than pumpkin pie because we've never had real pumpkin pie before this one! Either way, I liked the rich buttery flavour of the filling. I used a whole squash (2 cups 1/2) and added more spice and an extra egg to compensate. Dh said it was just ok but I think he wouldn't like the real thing either so it's more a question of personal taste...

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

Reviewed: Dec. 26, 2005

I've made this pie twice. Once with canned squash & once with frozen squash. And, I used a graham cracker crust (coat with egg whites & bake 5 minutes @ 350, to keep from qetting soggy). Both pies were excellent.

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GRANDMANASCAR

Reviewed: Dec. 1, 2005

Better than pumpkin pie? Not really. Different? Yes. Baked the squash, instead of boiling. I think boiling would make it too soggy. Much lighter and sweeter than pumpkin. Got good comments, but I think I like pumpkin best of all.

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BARNKITTY

Cooking Level: Expert

Reviewed: Nov. 25, 2005

Came out great! I don't know what constitutes a pinch, so I used two shakes of each spice. I had to cook it a little longer than called for as the center had not set, but a pie shield kept the crust from getting too brown. No one knew it wasn't pumpkin and it's so easy to get fresh butternut squash already peeled and cubed (Trader Joe's), there's no reason not to use this fresh instead of canned pumpkin.

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MAMABEAR2TWOCUBS

Cooking Level: Intermediate

Home Town: Kokomo, Indiana, USA

Living In: Poway, California, USA

Reviewed: Nov. 25, 2005

Served this at Thanksgiving and did not reveal the true main ingredient until after my family ate it. None of us thought this pie lived up to its name. It was good, but I think it could have used a little more of the spices, especially cinnamon. Not a bad alternative, for a change of pace.

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BEPOSITIVE

Cooking Level: Intermediate

Home Town: Moore, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

Reviewed: Nov. 25, 2005

This was definitely tasty, but it needed something more. It is kind of bland. I will make it again but add more squash, and lots more spices. It's a good recipe, though, because it has all the basic stuff you need and you can be a little relaxed about the ingredients.

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