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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Pammydawne

posted:1/15/2006

Im a new baker trying out different recipes. This was easy to make and tasted wonderful! I substituted splenda for the sugar and added a bit of cinnamon. Results were good and the Kitchen smelled great!

a cook

posted:1/15/2006

I made these for a church get together. They ended up not looking very good, and I came home with the entire plate. They didn't taste that great either. They were a little bland for my taste. I had great hopes, but I just didn't like them.

GaleBJensen

posted:1/11/2006

QUICK,EASY AND DELICIOUS!! A GREAT HOLIDAY TREAT..FAMILAR FLAVORS AND SCENTS,WITHOUT ALL THE BAKING MESS!!

reynadulcinea

posted:1/10/2006

I am on a low slat diet and have found it very hard to find things I could convert to low salt. I just have to say that this recipie converted very with minimum effort and was fabulous! I used fat free cream cheese so thar my husband could have some too. These pumpkin pie bars were a real hit this Christmas! Thank you!

Sandy B5

posted:1/9/2006

I have made this recipe 3 times and it is great. Better than Pumpkin pie.

Adell15

posted:1/7/2006

One of the girls I work with brought this to work for a snack & it was very good. After getting the recipee here it sounds cery easy to make I will try it soon.

Tonya248

posted:1/5/2006

Fairly easy to make, some may prefer the pumpkin filling to be a tad bit sweeter, but none the less, they were gobbled up on Christmas!

ljirka

posted:1/4/2006

This was a big hit at Christmas. A nice substitute for pumpkin pie and for those who don't like to make pies.

grischat

posted:1/3/2006

The pumpkin pie bars taste much better the day after they are made. To me there was not much pumpkin flavor when made the same day. The next day and a few days later they were scrumptious. Would definitely make again.

ckeck57

posted:12/31/2005

My husband made these for us at Thanksgiving and again for Christmas, and they are great! its a recipe we will be making much more ! top it with whipped cream ....mmmm great!!