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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pipster10

posted:11/30/2005

I broke my 'test run before serving' rule because it looked so easy & good...it sure was!! I made it the night before Thanksgiving. What a hit it made Thanksgiving Day...everyone said it was like pumpkin pie but better...the crust is scrumptious....goes together in a snap; bakes like a dream; cuts like a dream; even transports like a dream...loved the foil handle tip-that works like a dream...this will be made & enjoyed again & again!

a cook

posted:11/30/2005

This was delicious; a nice change of pace with the shortbread crust and pecan/oatmeal topping. My spices may have been old. Next time I will use fresh spices to the pumpkin and do a taste test to insure a little spicier outcome. Cooking time was perfect and the foil lined pan made it easy to handle.

Joy215

posted:11/29/2005

I tried substituting many ingredients for this recipe. For instance, made it with whole wheat flour, Splenda, egg substitute, Splenda brown sugar, and fat-free cream cheese. I thought it took way too long to bake...not 25 min after the crust, but 45 min.! I thought it tasted terrible. My people thought it wasn't bad, but not quite right. I think they were just being polite. I threw out more than half the product. If I think about making this again, I won't substitute anything.

a cook

posted:11/29/2005

I can't stop eating them! If you are tired of the same old pumpkin pie these bars will definately do the trick!!!

a cook

posted:11/29/2005

These were a hit at Thanksgiving! The teenage grand children couldn't get enough. I plan on adding them to the treats I bake and share with the neighbors at Christmas. AS

a cook

posted:11/29/2005

They were awful! Had to throw the all the bars in the trash; they were not eatable.

hunnydew23

posted:11/28/2005

Great! I made this for Thanksgiving dinner and it was nice to have the taste of pumpkin with a different spin. I don't like pecans, so I used coconut as an alternative.

a cook

posted:11/27/2005

Very easy to make and so delicious! Brought them to our Thanksgiving dinner and even those who didn't really care for pumpkin pie liked them.

delores32

posted:11/26/2005

This recipe was very easy and very good. I like it because I can make it the day before and refrigerate until dinner time. Easy to take to work or school. No forks or plates needed. I have already make these bars three times during the Thanksgivings Holidays. Thanks Kraft Foods.

a cook

posted:11/25/2005

I thought this was better than pumpkin pie and my family loved it! I placed 1 cup sugar to the pumpkin batter and cooked an extra 10 minutes. It set up well and was very tasty. The crust was nice and crisp. This one is a keeper for me.