Reviewed: Mar. 27, 2012

Wowsa! Really good after I cut back the sugar by 1/2 cup and it was still pretty sweet! I added a dash of ground cloves and nutmeg; I had an odd sized pyrex that was 8.5 x 11.5 but it worked out great! The crust layer was a little hard to work with. It wasn't so much thick as it was sticky and hard to spread. This was great about an hour after it came out but wasn't as great the next day after it spent the night in the refridgerator (because of pumpkin filling). The moisture made it a bit too soft and was no longer crunchy/crumbly on top. I would make this again! :)

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Reviewer:

Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

Reviewed: Feb. 18, 2012

My mother gave me a similar recipe 25 years ago and I have been making it for Thanksgiving every year since then. Our filling recipe varies slightly in ingredients. Mine has 1 15 oz can pumpkin, 3/4 cup sugar, 1 tsp ground cinnamon, 1/2 tsp. salt, 1/2 tsp. ground ginger, 1/4 tsp. ground cloves, 2 eggs, 1 cup evaporated milk. This makes it more like true pumpkin pie in the middle. Also, when putting the first layer in the pan, pat the bottom slightly higher on the sides to help keep the pumpkin filling in place.

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Reviewer:

Mary F

Cooking Level: Intermediate

Home Town: Alton, Illinois, USA

Living In: Fleming Island, Florida, USA

Reviewed: Feb. 16, 2012

Easy and delicious! I brought this to the family Thanksgiving dinner instead of pumpkin pie and got nothing but raves. I followed previous suggestions to double the crumble topping. It really is a good substitute for (if not improvement on) the old, standard Pumpkin Pie. I will absolutely make this again!

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Reviewer:

beccab

Reviewed: Feb. 15, 2012

This was awesome! It was cheap and SO easy and made a large dessert! The only thing I would change is I would not add so much (or any) sugar in the topping. It was SUPER sweet ontop of an already sweet dessert. I added alot more nuts on top. Great recipe!

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Reviewer:

lal5505

Reviewed: Jan. 24, 2012

Very simple and tasty dessert.

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Gladice

Reviewed: Jan. 8, 2012

All I can say is OH MY GOD!!! These are delicious!!!!! I followed recipe exactly and sprinkled chopped pecans on top. YUMMY!!!!!!!!!

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Reviewer:

LeeLee222

Cooking Level: Intermediate

Home Town: Cliffside Park, New Jersey, USA

Living In: East Brunswick, New Jersey, USA

Reviewed: Jan. 1, 2012

A firend made this for us last night. It was perfect in a 9x9 cake pan. Divine!

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nancypants

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

Reviewed: Dec. 23, 2011

This is wonderful!!!!

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Reviewer:

DonnaV

Cooking Level: Intermediate

Home Town: Kingwood, Texas, USA

Reviewed: Dec. 2, 2011

This cake much easier and faster to make than my other layered pumpkin dessert recipe. My husband LOVED it and insisted I make it again. I used the 9x13 pan as suggested and, though the bottom layer seemed thin, it expanded nicely and made a very substantial pan of cake that serves more like a bar. The second time I made the cake, I used 8 oz of CREAM CHEESE in the top crumble instead of the butter - keeping the cheese a little chunky. It was even better! The cream cheese really balances the sweetness of this dessert and rounds out the flavors. As other reviews noted, less sugar in the topping would be fine and less butter in the crust would be worth trying. This is a sweet and very rich dessert. As for the filling: This is a lot like pumpkin pie filling. With that in mind, I added 2 T of cream the second time. The pumpkin flavor was a little less sharp. I might try doubling the filling next time to make something more like a pumpkin dessert than a bar. Great basic recipe that I will turn to regularly; Thanks!

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