Yum yum yum YUM! This is the perfect recipe for when you are craving a pumpkin pie in little bite sized pieces. I used margarine (for cholesterol reasons, I know.. blasphemy), and I cut the brown sugar in the crust to about 1/4 cup. I didn't have a hand mixer (just moved, so it's not in sight), but beating/creaming by hand, with a whisk, was not difficult. The "crust" was jsut about enough for a 9x13 pan, although I had added 1/4 cup more oats because the reviews said the dough was short for that pan size. You just need to press it in thin, but it's still a decent thickness - and it seemed to poof a bit in the oven. For the pumpkin part, I cut the sugar to 1/2 cup, and added fresh ground nutmeg to the spices, as well. The only issue I had with this recipe was the baking time. At 20 minutes, the center was barely set. At 30 minutes, it began to set, and at 40 minutes it seemed to be set enough to remove. The edges were beginning to brown, so I had to reduce to 325 to avoid burnt edges. It's a new oven (see above, new house) :) so it may have just been my issue, not the recipe. Regardless, I will be making this again! It's so creamy, yummy, and so cozy on these unseasonably cool temps we've been having in California. :)
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Yum yum yum YUM! This is the perfect recipe for when you are craving a pumpkin pie in little...