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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

a cook

posted:11/20/2005

NOT GOOD, NO FLAVOR. NOBODY LIKED IT. THROW IT AWAY.

a cook

posted:11/20/2005

I made this for coffee hour at church and received a lot of compliments. Will definitely make again. I found that the pumpkin sets better if chilled briefly before serving and even better the next day

macmillans5

posted:11/20/2005

These bars were a disappointment. First, I needed at least another 10 minutes. The crust was mushy. And they didn't turn out like the picture.

a cook

posted:11/20/2005

I wasn't sure how they'd turn out so I tested them before thanksgiving and everyone LOVED them. Even people who don't like regular pumpkin pie. I'll definately be making a few batches. Really easy and good w/ whipped cream on top

MeganZ27

posted:11/20/2005

I made this for a group of friends and everyone loved it! It's an awesome blend of pumpkin pie flavor with a sweet crust. An easy recipe that is yummy for the Thanksgiving and Holiday season.

a cook

posted:11/19/2005

This looked so good that I decided to make it for a pot-luck. I was so busy that night I didn't even get to try tham, but they were a HUGE hit. I've never had so many people ask me for a recipe! I just made another batch to take to a dinner and I'm making a third batch tomorrow. Super easy to throw together, consistant results, and a great crowd pleaser. (I finaly got to try one and they realy are yummy!)

a cook

posted:11/18/2005

Looks and sounds delicous...tasted good, but did not come out as expected. The bars were very mooshy, instead of having a flaky pie-like crust on the bottom. In addition, the cream cheese didnt blend very well with the pumpkin mix. I would suggest beating the eggs and cream cheese first before adding pumpkin to get a smooth batter.

a cook

posted:11/17/2005

These bars was very easy to make. To me they seemed to be lacking something, but everybody else that tried them thought they were great!

funnyladee

posted:11/17/2005

I'm diabetic, so I made this with the new Splenda brown sugar & Splenda for baking--no one knew the difference!

a cook

posted:11/17/2005

I HAVE ALREADY USED THIS RECIPE THREE TIMES AND IT IS WONDERFUL.....HAVE SHARED WITH NEIGHBORS AND CO WORKERS AND EVERYONE WANTS THE RECIPE....VERY GOOD! I HIGHLY RECOMMEND AND PLAN TO USE FOR THANKSGIVING.