Pecan Pumpkin Crunch

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Bland. Both my husband & sister in law passed on seconds. 2 stars. sorry.

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This worked great. I used an 8 x 12 pan and it was wonderful.

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I was very excited to try this recipe, but to my disappointment it was a complete failure. Listen to the other reviews and make this in a bigger dish to thin out the layer. The flavor is very bland and my batch from a 9x9 pan did not set up at all, even after cooling for an hour. Stick with traditional pumpkin pie and just add your own candied pecan topping.

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Our family Thanksgiving this year was really small, so we didn't need a lot of food. This dessert was the perfect for us, because it combines the flavors of pumpkin and pecan pies into one dish--no need to make our usual two pies! Everyone loved it, and it was so easy and quick to put together. This will definitely be on our holiday menu from now on.

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Came across this online a week before Thanksgiving and really appreciated the 21 reviews! I made it the night before using a can of spiced pumpkin filling because I had it. Also I doubled the nut topping when it looked like it might end up soggy after scattering on the listed topping amount. For the second half of topping, I decreased the butter and sugar a bit. As for the spices, I skipped the ginger and nutmeg, but still added cinnamon. Cooked it in a 13x9 dish and it set up beautifully. It came out masterfully and everyone loved it! Made the whipped cream with vanilla instead of bourbon and mixed it up in about 10 seconds in a mixer. We decided it was like combination of the 2 great holiday pies, pumpkin and pecan, but without the crust! This was great after all the starch with the big meal. Thank you Aida and Food Network for this fun, easy, adaptable recipe!

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if i really had to make this again (and i would have to be really desperate, i would bake it in a larger pan (9x9 or 13x9 to keep it thinner and maybe a bit dryer. taste was pretty pumpkin-y but lost alot of the spice so add much more spice to pie. i did mix mini choco chips in the pecan topping and that made a nice complement but that was the only change i made. tastier to do pumpkin cheesecake.

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The final result didn't really have any wow factor. It was a bit bland and was definitely missing something. If I were to try this again, I would increase the sugar, spice and salt contents.

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There was nothing wrong with this recipe, other than the salt quantities not matching up from the ingredients list to the instructions, everything was fine. It came out the way it was supposed to, the crunch topping was delicious, and it was very simple to make. I only gave it 3 stars because it didn't knock my sock off. It was a very OK dessert, not a mind blower. It was basically an average, crustless pumpkin pie with a great topping. I tested it out but will not be making it for Thanksgiving. I would probably make it a bit larger pan next time because it almost overflowed while baking. Check out "Almost Famous Pumpkin Cheesecake" by Food Network Kitchens for an awesome pumpkin dessert.

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This is a sofisticated alternative to a pumpkin pie, ( if you are like me and don't like the crust.
I added only 3 eggs and it was enough. Next time I would put less salt, truly just a pinch, and more sugar.

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Easy, tasty and different from all the other pumpkin recipes out there. I would call it more of a custard with a crunchy topping, and my family loves it! And best of all, it is a good way to use up the extra pumpkin puree I have every year.