This is a very quick & easy dessert to asseble. However, it did take quite a long time to set in the fridge. To quicken the process, I placed the pie in the freezer for aproximately 45 minutes. I also used a hot, clean knife to cut this gooey concoction. I did change the recipe a tad by adding pumpkin pie spice & little extra cinnamon in place of the ground cloves.
I made this for thanksgiving, it was the favorite. I took the advice from my friend and did a graham cracker crust which turned out to compliment it and actually added another half cup of the pumpkin (1 cup total) which made the sweet side not quite as overwhelming and took care of the spicy of the cinnamon. It turned out fantastic. Will be making this all of the time.
Get the recipe here >> PUMPKIN CARAMEL CHEESECAKE BARS WITH A STREUSEL TOPPING @ chelseasmessyapron.com
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