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"When we bake these layered squares, our kitchen smells wonderful," writes Ruth Chiarenzsa from her home in La Vale, Maryland. "They are favorites during the fall season, and they make a great finish to any meal. As a matter of fact, they never last for very long in our house!"
Nutritional Facts 1 serving (1 piece) equals 319 calories, 11 g fat (6 g saturated fat), 62 mg cholesterol, 377 mg sodium, 50 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Pumpkin Dessert in Quick Cooking September/October 2004, p39
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Reviewed on Oct. 17, 2011 by nikispangler
I have made these for 6 years now, and they are a big favorite with our family. Everyone who has tried them loves them!!! My husband's favorite dessert!
Reviewed on Dec. 12, 2010 by lambasio
I thought the pumpkin filling part was a bit bland, but these were a HUGE hit at work. I'd definately make them again!
Reviewed on Dec. 09, 2010 by rebakaye44
Absolutely delicious!! The first time I made these, I took them to a potluck. Everyone was begging me for the recipe.
Reviewed on Nov. 06, 2010 by Huntenburg
Have made these for guests a couple times and they love them! I like to skip the refrigeration and serve them a little warm with some whipped cream!
Reviewed on Oct. 15, 2010 by nursechef
The layers turned out perfect and everyone who tried them loved them. It was quite simple and will make a great addition to football games and holiday get togethers.
Reviewed on Sep. 30, 2010 by drumlinemom
I am not allowed to make pumpkin pie anymore - it has to be this recipe instead. I also have to make two pans during the holidays so my sons can have their own at home. Great recipe!
Reviewed on Sep. 15, 2010 by skymom747
I love this recipe!! Flavors are great - one of our fall favorites... and often requested.
Reviewed on Jan. 02, 2010 by Raggamuffin
Followed exactly and everything turned out great. I recommend this recipe, give it a try!
Reviewed on Nov. 27, 2009 by molly539
Although I followed the recipe exactly, it didn't come out with three defined layers. The filling puffed up and the crumb topping melted into the filling. However, despite this, my niece pronounced it "awesome" and that's good enough for me! The next time I make it, I will use the entire cake mixture for the bottom crust and make my own crumb topping, adding chopped pecans to it to provide more texture.
Reviewed on Nov. 24, 2009 by saavedra
Is it 1 can 30 oz. or 5 oz. of can milk???
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