"As a Paula Deen recipe, I knew this would be good -- and I liked the fact that it only had a few ingredients and an easy method. I made it for Christmas dessert, and it was absolutely outstanding. The only gripe I have is that I had to finagle the amounts a bit: I couldn't find pie filling so used 2 cans of pure pumpkin that I jacked up with spices. I used a smaller box of pudding, and I also made my own whipped cream (HIGHLY recommend for the luxury factor). I made two packages of gingerbread but only needed one. I suspect I used a smaller bowl than Paula, so that I'm sure was part of the finagling. I also topped it with whole gingersnaps since they were a pretty shape and a bit Christmasy. None of my experiments seemed to affect the flavor -- it was absolutely delicious. Thanks, Paula!

"Delicious -- very tender and juicy, with a glaze that's just the right amount of sweetness. I liked that I could simply pour out the glaze in the pan and use it as a sauce without having to thicken or cook it further (I even added asparagus to the pan to roast in the sauce... yum). I was glad that I browned the roast prior to putting it in the oven, as I think that added to the flavor. Definitely recommend this -- super easy and tasty.

"This dish was outstanding! I made it for Christmas dinner -- and I was a little worried that it might be too spicy for my parents. However, the amount of chipotle gave it just the right kick -- even my Dad was impressed! I made it mainly as written, except I accidentally purchased plain vs. smoked Gouda; I compensated with a drop or two of liquid smoke. I also cooked it longer, given I had it in the oven with another dish; for about an hour at 325, then another 20 minutes or so at 350. I also added the bread crumb topping at the beginning vs at the end; I'm sure it would have given it a nice crunch on top -- however, the taste was still amazing! Highly recommend it -- thanks, Big Daddy!