I'm making chocolate pumpkin bars again from this recipe:
The recipe uses canned pumpkin puree. Ok, so....
They turned out very good, although I had to bake them twice as long as the recipe called for. I'd like to boost the pumpkin pie-like flavor even more, so I am wondering if I'll get the same result with pumpkin pie filling, especially as far as consistency and how well the top layer (which is essentially pumpkin cheesecake) will set up.
My spices are pretty fresh so it's not as if they were ever an issue.