The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 22, 2011
This is a wonderfully amazing pie! A happy medium between pecan pie and pumpkin pie. I used my own georgia candy roaster squash for the pumpkin and increased the amount to 1 1/2 cups because it isn't as compressed as canned pumpkin. Could probably cut back a little on the sugar when using this. I used white corn syrup instead and added about 2 tablespoons of sorghum molasses. Used a deep dish pie and took much longer than 40 minutes to bake correctly. Increase to about 50 minutes and then check with a knife. Did not make the spiced whipping cream, but did use a little cool whip. Everyone in my family that tried it loved it. Especially great warm.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 25, 2010
I'm giving this a 3 as of right now because I haven't tasted it yet, but this did not fit a 9 inch pie pan. Once I realized it, it was too little too late. It still looks amazing, and I can't wait to dig in!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 28, 2005
My favorite dessert to make! If you luuuuuuuv pecans like I do, add a little more than the recipe suggests. Heavenly!!!
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Cooking Level: Expert

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: May 10, 2005
good stuff try it if ya like pecons k
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