Pumpkin Pie Bars

photo by:kraft

Crunchy oat-nut crust, cream cheese in the filling and sweet crumbs combine to take pumpkin pie to a new and even more delicious level.

time

prep:

15 min

total:

55 min

servings

total:

24 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

1-1/3

cups flour

3/4

cup granulated sugar, divided

1/2

cup packed brown sugar

3/4

cup cold butter or margarine, cut up

cup old-fashioned or quick-cooking oats, uncooked

1/2

cup chopped PLANTERS Pecans

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

eggs

can (15 oz.) pumpkin

Tbsp. pumpkin pie spice

Make It

HEAT oven to 350°F.

LINE 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Mix flour, 1/4 cup granulated sugar and brown sugar in medium bowl until blended; 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 blended; pour over crust. Sprinkle with reserved oat mixture.

BAKE 25 min.; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.

Kraft Kitchens Tips

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

Substitute

Can't find pumpkin pie spice? Simply mix 1 tsp. each ground cinnamon, ground nutmeg and allspice, then use as directed.

How to Store

Store in tightly covered container in refrigerator.

Rate recipes, or edit your previous ratings and more. Sign In

mhall61582

posted:11/11/2010

Fantastic dessert for any holiday gathering! Super easy to make. Tastes great too. Tons of compliments from the coworkers. I will be using this as my go-to-dessert for the rest of the holiday season.

ssetili

posted:9/25/2010

WOW fantastic. I've made these several times and get rave reviews. They are a must make for Fall. You will not be disappointed by this recipe.

Joshima

posted:9/18/2010

SUPERB!!

justberkie

posted:3/30/2010

These are good but not as sweet as you might think. They're more "spicy." I made them for my family Thanksgiving but people still ate the pumpkin pie over these.

drance49

posted:2/26/2010

OMG!!! I'll be making this one for a long time. My husband's favorite pies is rhubarb, but he says this one beats it. I'm shocked!!! we love it here... yum... and I substituted with egg beaters, spenda, (brown and white). yum...

traumarn78

posted:1/23/2010

I needed use up a can of pumpkin and not a huge fan of pumpkin pie. These were delicious! They are a little soft, but it sounds like if they're refrigerated they're better. Good recipe!

CherylAF

posted:12/30/2009

Made this for the first time at Thanksgiving. Was easy and tasted great! Made it again at Christmas. Way easier than pumpkin pie but tastes just as good.

a cook

posted:12/28/2009

Taste like pumpkin pie with lots more slices to eat & share.

rjkmusic91

posted:12/20/2009

My family loved it, the pan was empty in no time. They were so easy to make too.

jennifercicerchi

posted:11/23/2009

My family loved this recipe! I used fat free cream cheese and splenda, still turned out great. This definitely needs to be served cold and with cool whip though! Thanks for a great recipe!!