Very Yummy!! It reminded me of a pumpkin pie with the crust and topping of an crisp. Big hit with my family.
Very sweet. I'd cut down the sugar next time. The pumpkin filling came out a bit damp for my taste. Gave the impression it was still raw even though it wasn't. But good flavor! Maybe it will firm up once it cools completely.
This is THE most awesome pumpkin bar I have ever tasted! It was easy and fairly quick to make. I LOVE the spices, esp. the cloves in this recipe. Yes, it is a bit gooey, but they are too delicious to worry about it. Believe it or not, my family ate them over ice cream!
Not at all what I expected! It was the consistancy of pumpkin pie- I was hoping for something a little more cake-like. But the taste was good- just not a good bar recipe! I followed the recipe except that canned pumpkin comes in a 15oz can not 2 cups or 16oz and canned evaported milk only comes in 12oz cans, not 13 1/2oz.??? One other confusing thing that I think I guessed right on was the butter. It never states if it should be cold, room temp or melted. For the crust I assumed cold butter which I found easier to "cut in" with a pastey cutter then to use a mixer on (I did try the mixer first). But for the topping I was perplexed. I went with a little warmer then room temp butter which quickly made the brown sugar stick to the nuts and didn't work as a topping but more like sugared nuts scattered over the top. I liked the taste but I won't make this again as it is too soft and pie like to be cut into bars. Sorry!
If I were to make this again, I would cut the sugar an butter topping,it made it too sweet and a little wet.Also I used 1 can evaporated milk, 12oz ,the pumpkin filling turned out fine.My family didnt care for this recipe at all. They'd rather I make a pumpkin pie.I think they were'nt use to this texture in a bar form.And thats what they didnt like.
For the pumkin pie lover''s, this is a great alternative!