Roxy
New member
Pumpkin Pie Bars:
1-1/3 cups flour
3/4 cup granulated sugar, divided
1/2 cup packed brown sugar
3/4 cup (1-1/2 sticks) cold butter or margarine
1 cup Old Fashioned Oats or Quick Cooking Oats
1/2 cup chopped Planters Pecans
1-(8-oz.) pkg. Philadelphia Cream Cheese
3 eggs
1-(15-oz.) can pumpkin
1 T. Pumpkin Pie Spice
Heat oven to 350 degrees. Line 13x9-in. pan with foil, with ends of foil extending over sides; grease foil. Mix flour, 1/4 granulated sugar and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and nuts.
Reserve 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min. Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture.
BAKE 25 min.; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.
1-1/3 cups flour
3/4 cup granulated sugar, divided
1/2 cup packed brown sugar
3/4 cup (1-1/2 sticks) cold butter or margarine
1 cup Old Fashioned Oats or Quick Cooking Oats
1/2 cup chopped Planters Pecans
1-(8-oz.) pkg. Philadelphia Cream Cheese
3 eggs
1-(15-oz.) can pumpkin
1 T. Pumpkin Pie Spice
Heat oven to 350 degrees. Line 13x9-in. pan with foil, with ends of foil extending over sides; grease foil. Mix flour, 1/4 granulated sugar and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and nuts.
Reserve 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min. Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture.
BAKE 25 min.; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.
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