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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 24 |
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From Kraft's Food & Family magazine. Reduced fat cream cheese works well, too! Ingredients:
1 1/3 cups flour |
1/2 cup firmly packed brown sugar |
3/4 cup sugar, divided |
3/4 cup cold butter or 3/4 cup margarine |
1 cup old fashioned oats or 1 cup quick-cooking oats, uncooked |
1/2 cup chopped pecans |
1 (8 ounce) package cream cheese, softened |
3 eggs |
1 (15 ounce) can pumpkin |
1 tablespoon pumpkin pie spice |
Directions:
1. Preheat oven to 350°F
2. Line 13x9-inch baking pan with foil, overlapping the sides of the pan with foil to allow easy removal of the bars later. Grease foil lining.
3. Mix flour, brown sugar and 1/4 cup of the sugar.
4. Cut in butter until mixture resembles coarse crumbs.
5. Stir in oats and pecans. Reserve 1 cup of the oat mixture.
6. Press remaining mixture onto bottom of pan. Bake 15 minute.
7. Beat cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spice until well blended.
8. Pour over crust; sprinkle with reserved crumb mixture.
9. Bake 25 minute
10. Lift from pan using foil handles; cool completely.
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