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Pumpkin Pie Bars

Pumpkin Pie Bars recipe
photo by:kraft
Crunchy oat-nut crust, cream cheese in the filling and sweet crumbs combine to take pumpkin pie to a new and even more delicious level.
time
prep:
15 min
total:
55 min
servings
total:
24 servings
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posted:
11/18/2005
Looks and sounds delicous...tasted good, but did not come out as expected. The bars were very mooshy, instead of having a flaky pie-like crust on the bottom. In addition, the cream cheese didnt blend very well with the pumpkin mix. I would suggest beating the eggs and cream cheese first before adding pumpkin to get a smooth batter.
posted:
11/17/2005
These bars was very easy to make. To me they seemed to be lacking something, but everybody else that tried them thought they were great!
posted:
11/17/2005
I'm diabetic, so I made this with the new Splenda brown sugar & Splenda for baking--no one knew the difference!
posted:
11/17/2005
I HAVE ALREADY USED THIS RECIPE THREE TIMES AND IT IS WONDERFUL.....HAVE SHARED WITH NEIGHBORS AND CO WORKERS AND EVERYONE WANTS THE RECIPE....VERY GOOD! I HIGHLY RECOMMEND AND PLAN TO USE FOR THANKSGIVING.
posted:
11/17/2005
This was the first recipe I'd ever made for a large group where virtually everyone asked for the recipe, and most people had seconds and thirds. Some commented that they preferred this to pumpkin pie; others liked the crust. Also, I omitted the nuts when I made it, and it still turned out great.
posted:
11/17/2005
I made this and came out perfectly. It needs to be sweeter! Next time I will have to add more sugar. I did add a little whipped cream on top and that helped.
posted:
11/16/2005
The photo looked so good I had to try this recipe. My family LOVED it. I'm going to make it for Thanksgiving this year. When I make it next, I will reserve LESS of the crust mixture for the top. It was very much like streusel, but I 'd prefer to have less of it on top, and perhaps just more pecans on the top. This is a real winner and crowd pleaser!
posted:
11/16/2005
The picture looked so great I thought, I have to try this! But the outcome was subpar. The crust didn't sit on top of the bar and did look anything like the picture. It infact just baked into the mixture. I can't add pecans because my husband is allergic, so that might have something to do with it. I think because of the cream cheese I was expecting it to taste more like cheesecake. I will try this again, but maybe add more sugar to be more of a pumpkin cheesecake bar, rather than pumpkin pie bar.
posted:
11/16/2005
I'm a pumpkin lover and thought these were fantastic. I'm going to make them for a Thanksgiving treat instead of pumpkin pie. I substituted whole grain flour for the regular flour and light cream cheese for the regular cream cheese. I also added a 1/2 cup of extra chopped pecans to the mixture reserved for the top.
posted:
11/14/2005
These bars looked and tasted great, but I will probably use a larger can of pumpkin with more pumpkin spice next time.
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