This is great! A friend who is hypo glycemic loved it as it didn't affect her sugars and is now also making this recipe all of the time. I did sub out one key thing - I used coconut oil instead of the vegetable oil. Melted it in the microwave first and it turned out great. Much healthier this way! I also added dried cranberries with orange flavor and it is super yummy! Oh, and I doubled the recipe and put it in a 9 x 13 pan - greased with coconut oil and without the aluminum foil. No problems getting them out of the pan. Easy and yummy!

Reviewed On: Feb. 16, 2010

It was OK, but I was really looking for more of a cranberry impact than what I got with this. Ended up making up my own recipe... If you're looking for a strong cranberry and pumpkin taste, this isn't the recipe for you.

Reviewed On: Jan. 2, 2010

I made this for a gift for grandparents this year. I added red pepper, garlic, celery, chopped fresh mushrooms and some worchestershire sauce (not a lot). Used frozen corn and peas, the 10 bag size. I cooked the onion/garlic/pepper and meat in my cast iron skillet, then moved it over to a large stainless steel pot to add the frozen vegs... I don't know how much this would make in a traditional sense, but it made 13 "pot pie" sized aluminum tins that I got at the grocery store. I froze them un-baked and will add baking directions later when the time comes. Seems like something that the older generation will like - and may make it again for us young folk, too.

Reviewed On: Dec. 15, 2009