YUM! What a great way to make a pumpkin pie! It's actually more of a bar type dessert--and it is fabulous! I will be serving this at my sister's bridal shower this weekend. I followed the recipe to the letter, and doubled it. The crust is very good--I love the nuts in it! I will be making this many more times I'm sure. Thank you for a great recipe leeannr!
Quick to put together and lovely balance of flavors! I used pecans and they complemented pumpkin and brown sugar perfectly. I increased the cinnamon to 1 1/2 tsp and omitted the allspice. Would be lovely with coffee and some Cool Whip or vanilla ice cream on the side.
I have been making this recipe for years. It is a favorite in our home. I do use egg substitute instead of the eggs and non-fat sweetened Condensed Milk. Of course real butter is a must when making the crust. Makes a world of difference.
I made this for Thanksgiving and it was definitely a hit! My sister's mother-in-law, who writes a recipe column, loved it and asked for the recipe. I ground up the nuts to the consistency of coarse flour for the crust and no one even knew there were nuts in it except for the flavor.