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

bobbie-g

posted:12/4/2007

Recipe was easy to make. very very GOOD

a cook

posted:12/4/2007

These were easy and very good. I made this for Thanksgiving in place of the pumpkin pie I left out the nuts, my family doesn't care for nuts in cakes or cookies. I also found that heating it in the microwave and adding whipped cream made them special

peg21

posted:12/4/2007

my daughter Colleen made these and they were delicious!! I will make them myself.

Dar5352

posted:11/29/2007

My family loved this recipe it was easy to make and delicious something I would definitely make this again.

cassidy3511

posted:11/29/2007

I made these bars i put in spenda for both brown sugar and spenda for real surgar it was was soo good

jaims

posted:11/28/2007

I don't much care for the texture of pumkin pie, but love the flavor. With this recipe, you can enjoy the taste of pumpkin pie without the slimy gooey texture. I love this recipe. Also, the bars were good the next day after being refrigerated, but in my opinion are best warm out of the oven. One more thing, lining the pan with foil is genius. I was a little skeptical of it at first, but was pleasantly surprised.

TigerWendy

posted:11/28/2007

I made this for Thanksgiving. I don't like pumpkin, but these bars were delicious!

jasonsgal

posted:11/27/2007

This was good but was missing something. Next time I might try a little cinnamon on top before baking.

bfleon

posted:11/26/2007

I made the for thanksgiving dinner and everyone loved them. I even gave the recipe to another guest at dinner. I made several alterartions to the original recipe, but it was still easy. I took another persons suggestion and substituted one cup of the flour with grahm cracker crumbs. I also substituted the pumpkin for sweet potatoes and added some brown sugar to the filling. Lastly, I added the topping after 20 minutes of baking and baked it an extra 5 to 10 minutes. My husband is not crazy about any kind of pie and he absolutely loved these.

Jessica2589