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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jcarpe22

posted:11/15/2007

Made this for Tiger Tailgate - Clemson vs. Wake Forest. Fabulous recipe - I just have to make it again for this weekend vs. Boston College. Go Tigers!

metrogirl619

posted:11/14/2007

Everyone in my family loved it, even my picky-eating 2-year-old was asking for more! Easy to make. Loved that it was not too sweet. Also, just as good eaten fresh baked or chilled overnight in fridge.

DkAuch

posted:11/13/2007

I made this for a womens luncheon at Church. I received many compliments and several asked for the recipe. I will make this again soon!

a cook

posted:11/12/2007

This is so much better than pumpkin pie! I could eat the whole pan myself...

Klago

posted:11/12/2007

Made this for a church social, everyone liked it. It is not real sweet and there is not enough cream cheese in it for it to have a strong cheesecake flavor. It would be good for a coffee social or brunch. Mine turned out just like the picture and made the number of servings it called for with each piece being an adequate size. Using the foil made it very easy to remove from pan and cut.

aemerso

posted:11/12/2007

Love this!!!

jipsjoy2

posted:11/11/2007

This is absolutely delicious. When I take them to work, I literally cannot keep my fellow employees out of them! They are wonderful and so easy to bake!

pisces896

posted:11/11/2007

This bars were wonderful. Easy to prepare. I did find however, that they needed a bit more baking time. Definitely a keeper.

paulnjeanskid

posted:11/9/2007

Thought this would be a nice change from pumpkin pie...and it is! Added extra cinnamon. The bars were better the next day when the filling settled. A keeper!

jille526

posted:11/8/2007

I'm now famous for this recipe. It's quick and easy. My only variation...instead of flour for the crust I use graham cracker crumbs.