This one is an oldie but a goodie for me. I clipped the recipe many years ago from Kraft’s Food and Family magazine and have made it many times.
Pumpkin Pie Bars
(from Kraft Foods)
1 1/3 cups all-purpose flour
3/4 cup sugar, divided
1/2 cup packed light brown sugar
3/4 cup cold butter
1 cup old-fashioned oatmeal, uncooked
1/2 cup chopped pecans or walnuts (I used walnuts because that’s what I had)
8 oz. cream cheese, softened
15 oz. pumpkin puree (not pumpkin pie filling)
1 T pumpkin pie spice*
Heat oven to 350 degrees F. Line a 13 x 9-inch pan with foil, with the ends of foil extending over the sides; grease foil using pan spray.
Mix flour, 1/4 cup sugar and all the brown sugar in a medium sugar; cut in the cold butter using a pastry blender or 2 knives until the mixture resembles coarse crumbs. Stir in the oats and nuts.
Reserve 1 cup of the oat mixture; press the remaining mixture into the bottom of the prepared pan. Bake 15 minutes.
|Bottom crust before baking…|
|… and after.|
Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until well blended.
|*If you don’t have pumpkin pie spice, feel free to substitute a mixture of equal amounts of cinnamon, ginger, nutmeg and allspice (or use whatever proportions and whichever of those spices you prefer).|
Pour the mixture over crust…
Bake for 25 minutes, then cool for 10 minutes.
Use the foil overhang to lift the dessert out of the pan and place on a wire rack to cool completely before cutting. Cut into 24 bars to serve.
I love making these in the fall — the creamy pumpkin custard marries well with the chewy sweetness of the oat/nut streusel and the buttery bottom crust. It’s terrific for a little pumpkin pie fix!