"I was disappointed. I have to say that it was very bland and did not have the depth of flavor that I expected. I think it was a "dumbed down for Americans with no palate" version. The sauce needed a LOT more spices and heat, despite my following the recipe to the "T". It seemed like it was "young" and the sauce should have been simmered all day in"

"This is the first Alton Brown recipe I've tried that failed in over 5 years. The consistency was that of potato soup, as in it was drinkable. I had to add over a half cup of potato buds to make it have the consistency of mashed potatoes. The garlic was very raw tasting and completely overwhelmed the flavor of the potatoes. Next time I'll use roas""

"The pie filling is the best I've ever had. The gingersnap "crust" turned into a nasty soggy paste. My advice: keep the pumpkin filling recipe. Lose the crust recipe down a deep dark hole & fill the hole with cement.

"The pie filling is the best I've ever had. The gingersnap "crust" turned into a nasty soggy paste. My advice: keep the pumpkin filling recipe. Lose the crust recipe down a deep dark hole & fill the hole with cement.

"This is the first Alton Brown recipe I've tried that failed in over 5 years. The consistency was that of potato soup, as in it was drinkable. I had to add over a half cup of potato buds to make it have the consistency of mashed potatoes. The garlic was very raw tasting; next time I'll use roasted garlic cloves for a mellow garlic flavor.

"This is the first Alton Brown recipe I've tried that failed in over 5 years. The consistency was that of potato soup, as in it was drinkable. I had to add over a half cup of potato buds to make it have the consistency of mashed potatoes. The garlic was very raw tasting; next time I'll use roasted garlic cloves for a mellow garlic flavor.

"Absolutely delicious soup. Roasting the squash brings out all the sweet flavor of the squash, and is the only way to cook it. Once I tried the original recipe, I've experimented with sprinkling a bit of cayenne powder on top of the squash along with the butter, salt & pepper. I've also added a bay leaf to the pureed mixture and letting it simmer for a while prior to adding the cream. No matter what, if you like squash, this recipe will have you loving it!