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Layered Pumpkin Dessert

Layered Pumpkin Dessert recipe
photo by:kraft
These layered pumpkin dessert bars were such a hit at one reviewer's home, she was asked to make them for every family gathering.
20 min
5 hr
16 servings
Magazine Acquisition
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This was really good. The only change I made was using graham crackers instead of ginger snaps for the crust. One of my daughter in laws said it would be good with a ginger taste. Maybe I'll try the ginger snaps the next time. I will make this again.
It was a hit with my family, and I was requested to make it for every family function.
This was a big hit last Thanksgiving. Everybody loved it and it is on the menu for this year as well.
Good pumpkin dessert but very rich. I used cinnamon graham crackers instead of the gingersnaps and 1 Tablespoon pumpkin pie spice instead of the spices the recipe called for. Next time I will add a bit more pumpkin pie spice. I think it enhances the pumpkin. I did not toast the pecans, but let people add their own as some don't like nuts. For me, the nuts sealed the YUM! Overall, a repeater!
Relatively easy, and very good. My kids beg for it!
this recipe is great. I lighten it up a bit with splendia, light coolwhip, sugarfree pudding
I made this for Thanksgiving for our large group of 30 some and this went over better than the pumpkin pie!!
This was very easy to make. I liked it but others loved it. I won't toast the nuts next time.
The dessert was ok, not wonderful as a whole. If I ever make it again I wont toast the pecans, there is no need and I did not like the taste of the toasted. The crust was so/so. I had never had gingersnaps before and they were a small challenge to work with. I am wondering if graham crack crumbs would have been just as good (and cheaper)? The saving grace was the filling. The pumpkin cheesecake, vanilla pudding mix and cool whip were fabulous together. I did not use cinnamon and nutmeg, I just used Pumpkin pie spice.
I have made these twice now, once to try the recipe and loved it,not a heavy dessert like a pie would be. then tried it again only putting them into cupcake papercups for easy serving plus thought I had vanilla pudding and went to make it it was cheescake flavor, use it anyways and delious. Although the paper cups work out, I think I would use the foil one as the butter soaked up in the paper. I also might just try placing a ginger snap in the bottom instead of the crumbs think it will work well. These were a hit. It will be a regular anytime of the year.
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