Reviewed: Nov. 23, 2009

I give 4 stars, only because I did alter it a bit. I added pork sausage to it, and everyone LOVED it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

azeventdiva

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 1, 2009

Not sure if I did something wrong, but no one in my family thought it was a "make again" dish. I did make it without the crust, but based on the other reviews, I don't think that could have been the problem. Feels like it needs something...maybe a splash of cream or more spices?

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jpowell

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2009

I thought this was good, however I think it could have used a little more "kick". I am thinking about making it as a Thanksgiving side dish perhaps with some chili powder, red pepper flakes, or something of that nature. Or maybe some ground turkey or sausage would be good. I did not make the crust, but I thought it would make a better side dish than a pie.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

<3

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2009

I didn't like the corn. I think I'd make it without it...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mitulsa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2009

This was extremely tasty! I doubled the garlic, hubby said even more would have been better, and added a bit more salt and some diced chicken to make it an entree. I also cooked the veggies in butter to give them more flavor. I used the No Roll Pie Crust II from this site, made with whole wheat flour, super yummy combo!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cookiebookie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2009

MM Good! Awesome side dish for my Thanksgiving meal.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kathy

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 8, 2009

This recipe came out perfectly for me. I did peel my potatoes after they baked. The flavor was somewhat like Northern Michigan's famous pasties and so next time I might try adding some turnip or a little parsnip to the mix. Thanks! Update: Just a couple weeks later and I'm all set to make this dish again. It was that good. I found some organic, whole wheat pie crusts in the frozen section of our grocery and will try those. We do enjoy the pie crust in this recipe. Fantabulous! Oh yeah, I've also agreed to make this for three friends. No matter, this dish is THAT easy to prepare.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

FrostedFlakes

Cooking Level: Expert

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 5, 2009

My tastebuds are singing!!! My family loved this!!! I made the following changes: I peeled my-baked-potatoes (I didn't notice in the recipe where it mentioned to peel or not to peel)and then added some canned yams, which I drained and cubed (I'd use baked sweet potatoes next time, but I didn't have any). Also I stirred in some some evaporated milk (about 2/3 of the can) and grated parmesean cheese and let that all cook down a bit. I took some buttery club crackers and mixed them with real melted butter and made a 9 x 13 crust. Top with potato/pumpkin filling, sprinkle with more parmesean, baake at 350 until crust is done, and YUMMY!!! The perfect fall food!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bella

Cooking Level: Expert

Living In: Grand Rapids, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2009

Delicious! I didn't use a pie crust either but I think it would be good that way, too. I have some delicious salsa that's mostly sweet peppers and I added maybe half a cup of that for a little extra zing. Next time I might add some fennel instead. Very good on these cool fall nights!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jenna2345

Cooking Level: Intermediate

Home Town: Poulsbo, Washington, USA

Living In: Wasilla, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 3, 2009

Very good with a couple of changes. I did not use allspice, but added a bit of poultry seasoning. I used fat-free cheese (American and Mozzerlla, that's all I had)and I omitted the pie crust and baked it in a baking pan.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Laura

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 29, 2009

I didn't have pumpkin on hand so used a butternut squash instead, the flavour was fantastic but next time would peel and cube the squash instead of roasting it in the skin. Also I'd add a couple of sweet potato's. I didn't add the cheese and found it made a fantastic side dish, the kids ate it up so no complaints there!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Lisa Carver

Cooking Level: Intermediate

Living In: Brantford, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2009

I used a homemade crust, but not the one from the recipe. Mine was made with vegetable shortening. It turned out perfectly. Also, I used dried herbs and mozzarella cheese. I loved it, my husband thought it needed something. I think next time I will add more vegetables - maybe peppers and carrots?

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tina k

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 26, 2009

Made the filling exactly as submitted but omitted the crust -- thought I'd do a trial run. My family gives it 5 thumbs up! This will become a dish I take to Thanksgiving dinner this year. One question: there is one family member that isn't too fond of thyme. Could anyone suggest an alternative herb to use that would similarly enhance all the flavours?

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

eatyourveggies1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 18, 2009

I followed other reviews and omitted the crust. Also, used 1 cup pureed pumpkin, 1/2 pound of sausage, and one sweeet onion. We really liked this dish, will make it again!

Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

jenny

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 3, 2008

Brought this to a potluck and people thought it was fine. I made it without crust as one reviewer suggested, but I definitely think it needs a crust. Otherwise, it doesn't look presentable. I had to substitute parsley for thyme.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

TripleL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 8, 2007

This has become a family favorite! I use a refrigerated crust. There's enough filling for 2 regular 9" pie pans. We eat one and freeze the other. This is a great fall or winter side dish.

Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

Joelle R.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2005

Unlike some previous reviewers, I like the taste an oven baked crust gives to a pie like this. I used a ready made crust, which was fine, but wouldn't mind substituting a jazzier one. The flavor was great, you could taste everything individually and together. It isn't much for the eye (hence the 4 stars), so I will probably add something with a splash of green next time. Also, for vegetarians, the protein levels aren't wonderfully high, so some tofu marinated in a tofurkey seasoning mixture might be a good add, or perhaps some shelled edamame? I will continue to play with this, it's worth it. Thanks Jen!

Was this review helpful? [ YES ]
22 users found this review helpful

Reviewer:

COOKOFTHEHOUSE

Cooking Level: Expert

Home Town: Yakima, Washington, USA

Living In: Spokane, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 30, 2005

Excellent- great lunch to take to work.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Spiritwoman

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 29, 2005

I made this last night and it was a hit with the whole family. DELICIOUS! I substitued a spinach crust, but next time will not bother with a crust at all. It really doesn't need one. I substituted soy cheddar for the monterey jack and added about 3/4 cup of organic beef stock to the mixture before baking, as it seemed a little dry.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

Deirdre

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 18, 2005

I am not going to bother with a crust next time because it shrunk so much and didn't really add anything to the taste. The flavors of the potatoes and herbs were wonderful though.

Was this review helpful? [ YES ]
8 users found this review helpful