Tip: It doesn't mention in the recipe, but I line the pan with parchment paper (greased and floured), and when the dessert is baked and cooled, lift and turn it over onto a serving platter so that the crumb mixture becomes the crust and the pumpkin is on top. The paper should peel off smoothly. For the topping, mix one tub of whipped topping, one block cream cheese (room temp.), and 1/2 cup powdered sugar until smooth. Spread over top of dessert. I also only use 3 eggs instead of 4 for the pumpkin mixture, 1 cup sugar, and toast the pecans. I hope this is helpful!
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Tip: It doesn't mention in the recipe, but I line the pan with parchment paper (greased and...