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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a cook

posted:11/17/2005

This was the first recipe I'd ever made for a large group where virtually everyone asked for the recipe, and most people had seconds and thirds. Some commented that they preferred this to pumpkin pie; others liked the crust. Also, I omitted the nuts when I made it, and it still turned out great.

warring3

posted:11/17/2005

I made this and came out perfectly. It needs to be sweeter! Next time I will have to add more sugar. I did add a little whipped cream on top and that helped.

dawnac5

posted:11/16/2005

The photo looked so good I had to try this recipe. My family LOVED it. I'm going to make it for Thanksgiving this year. When I make it next, I will reserve LESS of the crust mixture for the top. It was very much like streusel, but I 'd prefer to have less of it on top, and perhaps just more pecans on the top. This is a real winner and crowd pleaser!

jillkb1

posted:11/16/2005

The picture looked so great I thought, I have to try this! But the outcome was subpar. The crust didn't sit on top of the bar and did look anything like the picture. It infact just baked into the mixture. I can't add pecans because my husband is allergic, so that might have something to do with it. I think because of the cream cheese I was expecting it to taste more like cheesecake. I will try this again, but maybe add more sugar to be more of a pumpkin cheesecake bar, rather than pumpkin pie bar.

a cook

posted:11/16/2005

I'm a pumpkin lover and thought these were fantastic. I'm going to make them for a Thanksgiving treat instead of pumpkin pie. I substituted whole grain flour for the regular flour and light cream cheese for the regular cream cheese. I also added a 1/2 cup of extra chopped pecans to the mixture reserved for the top.

a cook

posted:11/14/2005

These bars looked and tasted great, but I will probably use a larger can of pumpkin with more pumpkin spice next time.

rsheppa

posted:11/12/2005

Loved these & numerous people asked for the recipe.

Andrea0918

posted:11/12/2005

I thought the topping was excellent but the crust was very mushy. I used the old-fashioned oats; maybe those who enjoyed this used the quick-cooking. I think putting the crust on the foil may have stopped it from browning but I really felt like the crust should have been crisper and browner.

a cook

posted:11/11/2005

Very good and very easy. Received many compliments for these. Have given the recipe and website out to several people as a result.

brendanws

posted:11/10/2005

I took this dessert to work. I received 4 requests for the recipe. It was a big hit!