Makeover Crunchy Pumpkin Dessert Squares Recipe

Reviewed on Apr. 22, 2011 by dezzie0807

This is amazing! Everyone always loves it when making it for friends and family I use the full fat version of ingridients:;)

Reviewed on Apr. 22, 2011 by dezzie0807

This is amazing! Everyone always loves it when making it for friends and family I use the full fat version of ingridients:;)

Reviewed on Nov. 07, 2010 by passin

Everyone's favourite!

Reviewed on Oct. 28, 2010 by cgriffin1126

This is awesome. I always get good reviews on it and it's so easy.

Reviewed on Sep. 06, 2010 by leewardmomma

These are amazing! My family raves about them. Now that fall is here, I'll definitely be making them more often.

Reviewed on Feb. 22, 2010 by caramurray21

This is the most delicious pumpkin recipe!! It is sooo simple!! It has become a favorite, thanks for the great recipe!

Reviewed on Dec. 15, 2009 by msabaker

This was so delicious, I got requests for more!!

Reviewed on Nov. 29, 2009 by cathy1022

My sister made these for Thanksgiving and we took them camping with us. What a wonderful desert. Will definately make this a tradition. When serving I would suggest that you flip over and have the pumpkin on top. If not, the pumpkin squishes out when you try to cut into it.

Reviewed on Nov. 20, 2009 by CO_Dixie_chicken

ATTN: Recipe-Bot!

Can we get the recipe prior to the makeover? I have pumpkin puree on hand that needs to be used. How much sugar and what spices were in the original recipe? Thanks!

Reviewed on Nov. 10, 2009 by mlg082549

Very good. Everyone enjoyed it and it was a lighter receipe too!

Reviewed on Nov. 09, 2009 by lambmm

This is definitely a "keeper" recipe and one that will be served at our Thanksgiving meal.

Reviewed on Nov. 07, 2009 by creader

To decrease the sugar in this recipe, I bought a can of regular pumpkin and added 3/4c of splenda for baking plus the spices called for on the back of the pumpkin can. The canned pumpkin pie filling I found was made with high fructose corn syrup. Yuck! I also used reduced sugar yelllow cake mix, cut back on the butter by about 1/4c and used 4 egg whites. Not sure of the calories saved, but 'm willing to bet it's quite a few!

Reviewed on Nov. 03, 2009 by smwegscheider

My co-workers and I loved this recipe!

Reviewed on Oct. 31, 2009 by beth_morello

I also used egg beaters which cut calories and cholesterol.

Reviewed on Oct. 30, 2009 by bettytaliaferro

I have taken this dessert to two church gatherings this month and have gotten rave reviews each time. Everyone seems to love it!

And they can hardly believe it's healthy!!

Reviewed on Oct. 30, 2009 by beckins1217

I wonder if those of you who said it was bland and needed sugar... did you use the pumpkin pie FILLING... or just canned pumpkin?

Reviewed on Oct. 30, 2009 by meals

I have made this several times this year! we are making it for our Thanksgiving Special at work, and i'll make it for out meal at home. Another thing - it holds so nice for 4 days or so!!

Reviewed on Oct. 29, 2009 by lpeters86

If I could, I would give this recipe 0 out of 5 stars. It was WAY TOO bland. This simply is one recipe that needs to keep the sugar in it. The extra 100 calories saved are not worth what you eat instead.

Reviewed on Oct. 27, 2009 by Chef-Sudey

I have made pumpkin crunch before and I know how good it is...so I was excited to try this lower-calorie recipe, but I was so disappointd when I tasted this!! The pumpkin layer was so bland...it definitely needs sugar! I am all for a healthier recipes and options, but its got to have taste and the pumpkin in this recipe did not....very disappointed;(

Reviewed on Oct. 17, 2009 by v6282143

I liked the sounds of this dessert but still wanted to reduce it down further.   I used solid pumpkin without spices and sugar and added the spices on the pumpkin can but used splenda instead of sugar and use egg beaters instead of eggs.  I also used a reduced sugar yellow cake mix.  Everything else was the same.  I don't know what it originally tasted like but this was very good.  I don't know how much more calories I saved but I think it was alot.   I served this to compamy and they loved it.

Valerie  /   Ohio

Reviewed on Oct. 13, 2009 by emhrnbsn

We all liked it but wasn't as good the next day. Also- I used full fat butter.

Reviewed on Oct. 09, 2009 by daisey5

Was very good and everyone that tried it, loved it.

Reviewed on Sep. 29, 2009 by blackm

I don't know what I did wrong.

I followed the directions, but mine never set.  I baked it the time it said and even baked it longer, but the pumpkin was still all liquidy.[[:'(]

Reviewed on Sep. 29, 2009 by blackm

I made this and it never set. Very disappointed.

Reviewed on Sep. 18, 2009 by bitgirl

Just after I received my issue in the mail I sat down and started looking through it. When I came to this recipe, I HAD to go right to the kitchen and make it - it sounded THAT GOOD! (and easy). We are going to dinner tonight at a friend's house and I'm taking a second batch of this over there for dessert. This is a new favorite at my house and will be made several times this fall. Thank you for a great, easy, recipe that is so good!

Reviewed on Sep. 16, 2009 by oscarbooboo

Is it possible to see a comparison of the 2 different recipes?

Reviewed on Sep. 12, 2009 by Robin Bean

These are absolutely delicious!