Reviewed: Jan. 2, 2009

So good! Had a can of pumpkin pie filling, and did a recipe search to see how I might use and found this recipe. I like to make desserts from scratch, but this was part of a party menu, so I loved that it used a box cake mix and was simple to make. I added a handful of chopped walnuts to the topping. Lots of guest compliments, and no one woud guess it was so easy to make. I was worried about some of the other reviewers comments about them not setting up. Mine were fine, but I did chill them just in case. Thanks!

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flame

	Cooking Level: Expert Home Town: Rockingham, North Carolina, USA Living In: Simi Valley, California, USA
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Reviewed: Dec. 7, 2008

Oh my goodness......very dangerous. Definately a diet buster!

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windee52


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Reviewed: Nov. 25, 2008

These are EXCELLENT! I modified the recipe as suggested (I used a 30 oz can Libby's Pumpkin Pie Mix and no extra sugar or spices, and the evaporated milk.) But the title is misleading.. .they are not really "BARS." They firmed up a little after being in the fridge overnight, but still...you kinda need a fork to eat these (or be willing to lick your fingers!) If you are looking for bars - something you can eat with your hands - this is not the recipe for you.

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Mother of Twins 2003

	Cooking Level: Intermediate Home Town: Fairport, New York, USA Living In: Cheshire, Connecticut, USA
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Reviewed: Nov. 18, 2008

This is just ok, I was looking for a quick and easy version of a recipe I already have. I'll stick with my original recipe. This was a disappointment.

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gourmetchick


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Reviewed: Nov. 14, 2008

Wow, these are really good. I used Butter Pecan cake mix, 2/3 cup Evaporated Milk and sprinkled pecans over the top before baking for an hour. Turned out perfectly!

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DAVEANDKELLYD


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Reviewed: Nov. 11, 2008

Used fresh pumpkin and had to load it with spices and sugar to taste well with the yellow cake mix. Good recipe. Will make it again.

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WHATScooking4DINNER

	Cooking Level: Intermediate Living In: Dallas, Texas, USA
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Reviewed: Nov. 2, 2008

Not really a fan of this recipe. They're too mushy for my taste. I baked them for an extra 10 minutes and still didn't firm up enough. They're better after they've been in the refrigerator. It helped them set a bit.

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NifferJJL1980


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Reviewed: Aug. 24, 2008

My Fiance And My Kids Really like This Recipe, I Just Made It Tonight, I Had Some Yellow cake Mix And He Said He Was Tired Of Cake, So I Found This Recipe It Just Came Out The Oven About A Half Hour Ago And My Fiance And My Kids Want Me To make It Again.They Ate It All, I Didnt Even Get To Try It. But I Guess It Was Good, They Said It Deserves 5 Stars, But I Didnt Use All The Pumpkin Mix Felt Like It Was Way To Much, Thank You For This Lovely Recipe, I Will Make This Again.

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Mammas_4_boys

	Cooking Level: Intermediate
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Reviewed: Jul. 14, 2008

Pumpkin pie flavor but not the right consistency for my family.

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NOTQUITEMARTHA

	Cooking Level: Expert Living In: Davis, California, USA
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Reviewed: Jun. 17, 2008

Very good, but kinda mushy. Might have been my fault though, as I used regular canned pumpkin, so I had to mix the filling myself. Might have turned out firmed if I had used the pre-made pumpkin pie filling like the recipe states.

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Amanda B

	Cooking Level: Expert
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Reviewed: May 28, 2008

I have made this recipe for many years, the only thing I do differently is use fresh pumpkin that I cooked and froze last year. My kids and grands can't get enough of this. We haven't ate canned pumpkin in thirty years and you can really taste the difference too!

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livingrn

	Cooking Level: Expert Home Town: Fort Wayne, Indiana, USA
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Reviewed: May 21, 2008

I did not care for this recipe.

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ndalum2002


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Reviewed: Feb. 7, 2008

I really didn't like these. First, they are WAY too sweet. Also, I didn't like the cake layer. I thought a shortbread like crust (or anything with a contrasting texture) would have been much better. Finally, I really didn't like the use of the cake box mix. It made it taste full of preservatives.

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MOLLYES

	Cooking Level: Intermediate Home Town: Silver Spring, Maryland, USA Living In: Baltimore, Maryland, USA
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Reviewed: Jan. 21, 2008

These were easy to make and very tasty. Only issue is they don't save well as they get soggy. Highly reccommended for eating right away!

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JAIMELTX

	Cooking Level: Intermediate Living In: San Francisco, California, USA
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Reviewed: Jan. 5, 2008

These were pretty tasty. A nice way to use up canned pumpkin. I used evaporated milk as suggested by some others. Baked for 45 minutes. I was a bit disappointed by the topping...it sorta melted into my pumpkin, but tasted good anyway.

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mom23boys

	Cooking Level: Expert Home Town: Utica, New York, USA Living In: Rockville, Maryland, USA
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Reviewed: Dec. 26, 2007

This recipe is a keeper. I served it Christmas Eve and everyone raved about it. It's easy to make and has a very good crust. I had to bake it about 10 minutes longer than the recipe called for,but just keep on eye on it. When it stops jiggling,its done:)

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BOSSIER

	Cooking Level: Expert Home Town: Milwaukee, Wisconsin, USA Living In: Eagle, Wisconsin, USA
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