The crust was wonderful. It was tender, slightly sweet (but not over powering), and crisp. My Grandma who has baked pies for years, loved the crust. When I told her the ingredients, she couldn't believe I used vinegar and sugar. I've never made a pie crust before, so I wasn't entirely sure what the consistency should be. I used all 5 TBSP water, and it turned out perfect. I will definitely make this recipe again.

This was a wonderful pie. I have never made a pie before, so I was definitely scared; however, it turned out fabulous. As pervious reviewers had noted, the filling is extremely watery, but it bakes up perfect. I used the individual spices as listed, whereas some people used pumpkin pie spice. I added a little extra cinnamon and nutmeg. I also added clove. Also, I used evaporated milk instead of regular milk. Lastly, I baked my squash instead of boiling it and then used a food processor (as suggested by others) to puree the squash. Everyone at Thanksgiving loved the pie and most preferred it over the traditional pie option - pumpkin pie. One thing to note, the recipe will make two 9 inch pies but don't use anything larger (like a 9.5 pie tin) if you want two pies. The .5 does make a difference and one of my pies was thinner than the other. This being said, I will definitely make it again.