Reviewed: Nov. 16, 2009

Super yummy! My husband likes pecan pie and I like pumpkin...this was the perfect marriage of the two. When I make the whipped cream for this I flavor it with Irish whiskey or bourbon...about 2 tsp per cup of whipping cream...it's SO good!

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JLYNNNAMDG

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2009

Awesome fall dessert!! I switched up the flour vs. oats ratio for the crust and used 1 c. oats and 1/2 c. flour. I always cut back on the sugar and only use about 1/2 of what the recipe calls for. Really made the pumpkin take over and it turned out great!

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05GTChick

Cooking Level: Intermediate

Living In: Napoleon, Ohio, USA

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Reviewed: Nov. 6, 2009

Great recipe! But I would agree with everyone to double the crust, and possibly double the streusel topping.

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singlemom

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Reviewed: Nov. 5, 2009

DELICIOUS!

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PJ

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Reviewed: Nov. 4, 2009

WOW!!! This was soooo good, my kids liked it so that means it's a keeper. I added the eggs whole to the custard. Next time I will try it without the nuts on top. It WILL be a next time. Thanks.

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Eyes

Cooking Level: Expert

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Reviewed: Nov. 3, 2009

Fantastic recipe! The two reviewers who gave a poor rating - did NOT follow the recipe (one mentioned doubling the nutmeg!) I did double the cinnamon (love it!!). For the 2nd layer mix all ingredients (used fat free evaporated milk) except whipped egg whites which I gently folded into the pumpkin mixture. For the topping: next time time I will chop the walnuts in my chopper (increase walnuts, decrease sugar some). I actually had small chunks of sugar in topping. Also, for a "light" version, omit the bottom crust- it would still be delicious! This is a keeper!

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Maureen

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Reviewed: Nov. 3, 2009

OMG I love these! At my college the chef used to make them but he called them pumpkin crispies and I could never find the recipe and by chance. Great recipe it comes out JUST like they did at school! And I DON'T like pumpkin unless it's like this!!!

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Prettyis

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Reviewed: Nov. 3, 2009

This recipe was fantastic! Amazing spicy pumpkin flavor and easier than pumpkin pie (if you make your own crust as I do). My only complaint is that I would have preferred more strudel topping!

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KTOlough

Cooking Level: Intermediate

Living In: Alsip, Illinois, USA

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Reviewed: Nov. 1, 2009

I could eat the whole pan of these!!! Good thing my family came over and finished it off before I could!!

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Oct. 12, 2009

This is great, we loved it. I made 1.5x the crust and filling and 2x of the topping in a 13x9 pan. I did not sprinkle the topping on until it had baked for about 30 minutes, then baked until it was set.

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Josie1

Cooking Level: Expert

Living In: Woodinville, Washington, USA

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Reviewed: Apr. 4, 2009

This is easy, tastes great and a favorite at our house. I've made it many times and it always comes out perfectly!

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sky

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Reviewed: Mar. 30, 2009

Excellent! Easy to make, looks great, and most importantly it tastes fabulous!!

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Lisa's

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Reviewed: Dec. 18, 2008

These were blah. The crust tasted strange, too. I think if I make pumpkin bars again I will try to combine the recipes on this site. I have also seen butterscotch chips melted and then put on top may make this a wow dessert.

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Pastor Amy

Cooking Level: Expert

Living In: Loveland, Colorado, USA

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Reviewed: Dec. 17, 2008

absolutely great! a wonderful finger food desert that is easy for your guests to enjoy and not have to sit down for!! i would add a little more sugar...we like things sweet! this is a winner though!

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:) Alyssa (:

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Reviewed: Dec. 2, 2008

Anybody Want To Try This??? DO!! Its really good and very appealing to the eyes too. Dont be afaid of the three step thing, because the bit of extra effort (I mean listening to the timer while relaxing) makes a delicious alternative to pumpkin pie that recieves endless compliments. Thank you from my whole family!!

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Ambrosia

Cooking Level: Intermediate

Home Town: Ramona, California, USA

Living In: Oakland, California, USA

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Reviewed: Nov. 15, 2008

These turned out really good! Loved the topping, and really like how easy it is to eat. Can cut off a small square if you want just a nice little nosh.

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laidback

Cooking Level: Expert

Living In: Santa Monica, California, USA

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Reviewed: Nov. 10, 2008

Yummy! I didn't change a thing!

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Jana

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Nov. 3, 2008

I really like this recipe!! I made my own pumpkin puree and then used it in this. I did double the topping but recommend doubling pecans (instead of walnuts)! I used the granulated brown sugar and would not recommend it in the topping, but it worked fine in the crust. It was delicious, thanks so much for the recipe!!

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ElizabethLeigh

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

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Reviewed: Dec. 13, 2007

I prefer to serve this warm, while the topping is nice and crunchy, as an on-the-plate dessert. It's great with whipped cream or non-dairy topping, and gets rave reviews every time. To save time, I don't separate the eggs. Instead, I mix whole eggs with the rest of the custard ingredients and beat for 2 minutes. Also, I like to double the topping. Perfect dessert for cold weather!

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RCKim

Cooking Level: Intermediate

Living In: Rancho Cucamonga, California, USA

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Reviewed: Nov. 24, 2007

Pretty good. I liked the idea of these, however they are much too bland. I double the amount of cinnamon and nutmeg and still thought they lacked something. The crust was very good - the topping a bit sparse for a 9x13 pan. I think I'll stick with pie in the future. Thanks for the idea though.

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