Note: I had taken all kinds of great pictures during the process of making this, but evidently my phone ate them.
So, as instructed, I mixed up all the ingredients (a word I evidently can't spell) for the filling. Doing so, used about 1/3 of a jar of the Cashew butter and about 1/2 the can of pumpkin. Seeing this, I just said screw it and doubled the entire recipe. Call me crazy! For the record, I used 4Tbsp honey & 2 packets of Stevia (ok, Truvia) for the entire (double) filling batch.
When it came time to make the crust, my substitutions started showing. I only had a handful of pecans in the house, so I decided to try making the crust with almonds instead (something we always have on hand). Since I'd already doubled the filling, I figured I'd go ahead and double the crust recipe too. Looking back, that might have been either a mistake or a genius idea. I probably didn't need as many almonds as I used, as I ended up adding a few extra dates just to get everything to mix good enough to form a decent crust. It never did form that dough-like consistency that Amy had mentioned in her recipe. I finally just gave up and decided to work with what I had and it did press together well enough to form into the bottom of the dish, like a good crust should. However, I didn't take into account that I was still using the same size baking dish. So, I had a lot left-over.
This evening when he came home, he found me taking pictures of the finished product (since my phone ate all the pics I took last night). The bars on the left turned out really good. There was just enough pumpkin filling left in the processor when I added the left-over crust to give a perfect pumpkin pie flavor to the "larabars". They got his seal of approval with a "I hope you wrote down the recipe". Well, I did. Kind of. The problem is that in order to make those, I have to make the whole pumpkin pie thing (and that is a little spendy). He said he was ok with that. Then he tried the actual "cheese"cake. He commented that he felt like it was missing something, but could'nt quite figure out what it was. My thoughts were the only thing it could be missing was whipped cream. That said, it was better than any real pumpkin pie without whipped cream, and as good (or better) than any pumpkin cheesecake. We definitely have a win here (substitutions and all).