I thought this was just OK, although my daughter liked it a lot. I used quick oats instead of rolled, which was good, but I increased the crust recipe by half because I was afraid I wouldn't have enough for the 9x13 pan, as some said it was cutting it close. Wish I hadn't done that, as it made the crust too thick. (One reviewer DOUBLED the crust?? Yikes...) My daughter says I should have also doubled the filling to go with the thicker crust, because the filling and the crust at this point were the same thickness (approx. 3/8" each). A bit too thin for the pumpkin, I thought. However, I had no problem baking the filling for only 1/2 hour as directed - perfect amount of time to set it. This filling recipe is the exact same as on my can of pumpkin for making pie. I *might* make this again, but next time I'd try the original crust recipe and see how I like it then. Maybe also put it in a smaller pan to have a thicker pumpkin filling.
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I thought this was just OK, although my daughter liked it a lot. I used quick oats instead of...