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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2 users found this review helpful

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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2 users found this review helpful

Reviewer:

lal5505

Reviewed: Jan. 24, 2012

Very simple and tasty dessert.

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3 users found this review helpful

Reviewer:

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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4 users found this review helpful

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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5 users found this review helpful

Reviewer:

nancypants

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

Reviewed: Dec. 23, 2011

This is wonderful!!!!

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4 users found this review helpful

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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Reviewer:

CEKolesar

Reviewed: Nov. 24, 2011

Made this for Thanksgiving...Hubby says he never wants Pumpkin Pie again. This is wonderful!!!! Thinking a scoop of ice cream might add a nice touch.

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Reviewer:

Jan

Reviewed: Nov. 23, 2011

Perfect! The crust I did exactly as the recipe states, but for the filling I only had 30oz cans of the pumpkin pie filling (not the pure pumpkin). I added the three eggs to this and omitted the sugars and spices. This filled the 9x13 perfectly, it was nice and thick and set up perfectly. Absolutely no problems with it being too thin like other users noted. I was able to cut them into small bars for my daughter's class Thanksgiving treat and they were a huge hit. Thank you! Wonderful, easy fall dessert :)

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3 users found this review helpful