Great recipe! My microwave cooks a little weird. I can't tell what wattage it is because it is all in korean, but I think I got the time figured out now. First, I use a glass bowl with a handle on it (that makes it much easier to get out of microwave). I do the sugar, syrup, and nuts for 4 min 30 sec. I adjusted to time because it didn't look like all the sugar would melt. Then I add the butter and the vanilla, and cook another 2 min 30 sec. The only problem I am having is that sometimes the brittle is a little chewy. I have figured out that if I let it sit overnight, it tastes great the next day. Anyway, still love the recipe.

Reviewed On: Jan. 9, 2009

I love this recipe. I tried it with the cresent roll that they have with no lines on them because that was all that they had at the store. Unfortunately, the bread was too doughy for me. I have tried it twice more with the french bread. So yummy! I don't really follow the amounts of the ingredients. I just cover the dough. This last time I forgot to put the italian seasoning on the inside. So, after I rolled it up, I put the egg wash on top with some garlic powder, the italian seasoning, and some parmesan. I let that cook until it looks brown, then I place an aluminum foil tent on it so that it can still cook without burning the top (my oven cooks weird). I serve it with some marinara. Thanks for the recipe!

Reviewed On: Dec. 22, 2008

Made exactly as written. I did have to cover the crust after 15 minutes. Then I had to cover the pie after 10 minutes because the top started burning. But, my oven cooks quickly. I am giving it four because although this was a very good recipe, I like my pumpkin pie to be sweeter. So, I will be looking for a better recipe if anyone knows of one. Thanks anyway.

Reviewed On: Dec. 22, 2008