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

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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.

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ujay

posted:11/25/2007

Was very good & tasty, but I'm partial to pumpkin. This is a regular for all the holidays.

jillwilliams01

posted:11/24/2007

we enjoyed these from a friend who did not like them. we will make them with splenda in the future.

Krawk

posted:11/24/2007

These are absolutely delicious - and so easy to make! They've become a big hit in my family, especially around the holidays. In fact, for Thanksgiving this year everyone skipped over the traditional pumpkin pie and went straight for the bars! WARNING: They are very addicting!

beckypowell06

posted:11/22/2007

It was very good! I had a few people who do not like pumpkin very well but they thought these were wonderful!

a cook

posted:11/21/2007

As someone said before me: BUMMER! I just made these tonight for Thanksgiving tomorrow. First, these do not turn out as 'high' as they appear in the photo - makes them less pretty. I, too, had to bake them for an extra 10 minutes - at 25 minutes, they were still rather raw. I expected a dense, cheesecake flavor (I used Philly 1/3 less fat cream cheese), but it's really just like eating pumpkin pie, despite the addition of cream cheese. The crust/topping is sweet and I think it balances the not-so-sweet pumpkin nicely. I will make them again because they feed more than a pumpkin pie will, but they really aren't as awesome as I thought they'd be.

JPaul629

posted:11/21/2007

For best results, use the crust directions and follow instructions for regular pumpkin pie filling, prepared that way it's a family favorite.

slm4508

posted:11/21/2007

Fantastic! Brought them to work and EVERYONE loved them!! Nice change to the plain pumpkin pie.

nikolee2

posted:11/21/2007

Bummer! I was excited because of the comments, but I am sorry to say there are a thousand recipes I would choose before this one. Doesn't look "pretty" and doesn't taste great.

9212or

posted:11/20/2007

This is a keeper!I had fat free cream cheese and it worked great with 1 tbl flour added.My husband loved the crust and the creamy pumpkin layer.Very easy to make.Kraft is the bomb!

baricarrie

posted:11/20/2007

Love this recipe! I cooked it about 5-10 minutes longer. I also found that wating until completely chilled made cutting the bars easier. My friends ate this up!