The crust was absolutely delicious -- very thick and crunchy. I plan on using it for other recipes (instead of a graham cracker crust); I substituted the pecans with walnuts. For the filling, I added some freshly grated nutmeg and a teaspoon of maple extract. I did let it bake an extra 5 minutes as I wasn't sure if the filling was quite firm enough.
Now, I thought the bars perfectly sweetened especially yummy with a dollop of Cool White, but hubby expected a sweeter, more rich filling and wasn't as thrilled with the final product as I was. If you're expecting a pumpkin pie, this isn't it -- the filling is lighter (both in color and in texture). Also, it is easy to cut into firm bars after overnight refrigeration. I give the pumpkin bars a "thumbs up!"