Pumpkin Dessert Bars

Reviews

• bubsboys
  
  Mar 7, 2015

  I made this recipe for my wife & she raved about it. My neighbors wants more any time I feel like baking. Yes I am the cook & the baker in my house. Love it. Love it. Bub, Vt.

• Davena
  
  Dec 8, 2014

  I cooked the egg white/sugar mixture in a double boiler over simmering water, as one reviewer suggested, and it came out perfect. I found it took quite awhile to prepare this recipe and did make quite a few dirty dishes but the taste was worth it in the end. Thanks for the great recipe!

• fishrgal
  
  Nov 15, 2014

  What a delicious dessert! I made this for a baby shower and it was a big hit. It did take a lot longer than the time specified, but I feel it was well worth it for a special dessert. I made two small changes. I added 1/2 teaspoon of nutmeg and 1/2 teaspoon of ginger and it really tasted like a pumpkin pie, but better!

• Bakingmama11
  
  Oct 10, 2014

  Sounds fantastic!Question:Could I substitute in the canned pumpkin pie filling for the pure pumpkin and spices part of the recipe?

• wolfmommy
  
  Oct 1, 2014

  If you are afraid of salmonella, you can always use a meringue powder. Wilton has a great one that I use on occasion. Salmonella cases are way down, and I know where my eggs come from, so I'm not afraid of meringues. Just don't criticize a recipe because it contains something you are uncomfortable with. Make adjustments for yourself.

• pumpkin51
  
  Nov 13, 2013

  A new twist on a thanksgiving dessert .this will be the frist dessert to go .

• Maiden Faire
  
  Nov 6, 2013

  Actually Meliska while your point is important in most situations it does not apply to what Sue Zappa said. Last Christmas I was watching Food Network where the chef was making (non-cooked) egg nog from scratch. I do not understand the chemistry of it, according to the chef you do not need to worry about Salmonella from uncooked eggs because when beating sugar together with eggs the sugar has the exact same effect as cooking the eggs...it kills the Salmonella. If still uncomfortable with it, use pasteurized eggs or pasteurize them yourself.

• amyheatwole
  
  Oct 17, 2012

  i really liked this dessert. it did take a long time to make but for something special it was worth it. it was different for a pumpkin dessert. it was fluffy and light. very good

• Meliska
  
  Oct 16, 2012

  To Sue Zappa... you are mistaken about not being able to get food poisoning as long as it is kept cold. The danger in raw or undercooked eggs is Salmonella, especially for children or the elderly, or anone with immune problems. Keeping it cold is no protection! Either make per the directions, or skip it!

• Evies45
  
  Sep 29, 2012

  I'm with Lori Z on this one - my egg whites never got glossy - in fact, what they did was start to cook in the pan! This recipe takes WAY TOO MANY PANS to make. It did taste pretty good, but the egg whites never mixed into the pumpkin mixture properly, so it wound up looking curdled. I threw it out, too.