Comida Kraft
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Pumpkin Pie Bars

Pumpkin Pie Bars is rated 4.260089686098655 out of 5 by 446.
Prep Time
15
min.
Total Time
55
min.
Servings

24 servings

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.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Line 13x9-inch pan with Reynolds Wrap® Aluminum 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.
Reynolds® is a registered trademark of Reynolds Consumer Products LLC

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.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 190
Total fat 12g
Saturated fat 6g
Cholesterol 50mg
Sodium 95mg
Carbohydrate 20g
Dietary fiber 1g
Sugars 11g
Protein 3g
% Daily Value
Vitamin A 60 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from As someone said before me: BUMMER! As someone said before me: BUMMER! I just made these tonight for Thanksgiving tomorrow. First, these do not turn out as 'high' as they appear in the photo - makes them less pretty. I, too, had to bake them for an extra 10 minutes - at 25 minutes, they were still rather raw. I expected a dense, cheesecake flavor (I used Philly 1/3 less fat cream cheese), but it's really just like eating pumpkin pie, despite the addition of cream cheese. The crust/topping is sweet and I think it balances the not-so-sweet pumpkin nicely. I will make them again because they feed more than a pumpkin pie will, but they really aren't as awesome as I thought they'd be.
Date published: 2007-11-22
Rated 4 out of 5 by from I made two batches of these last night and both were very good. I made two batches of these last night and both were very good. One reviewer commented on how the cream cheese didn't mix well with the pumpkin and another about how it needed more sugar. Both were correct. Although the first batch was good, with my second batch I beat the cream cheese separately with the sugar and eggs before adding it to the pumpkin and added an extra ½ cup sugar to the pumpkin mixture. This made them perfect! They are really tasty and I will make them again but they have a few kinks to be worked out. I may have used the cream cheese while it was still too cold, I recommend making sure that the cream cheese is really soft or using the whipped variety.
Date published: 2005-11-21
Rated 5 out of 5 by from I made the for thanksgiving dinner and everyone loved them. I made the for thanksgiving dinner and everyone loved them. I even gave the recipe to another guest at dinner. I made several alterartions to the original recipe, but it was still easy. I took another persons suggestion and substituted one cup of the flour with grahm cracker crumbs. I also substituted the pumpkin for sweet potatoes and added some brown sugar to the filling. Lastly, I added the topping after 20 minutes of baking and baked it an extra 5 to 10 minutes. My husband is not crazy about any kind of pie and he absolutely loved these.
Date published: 2007-11-27
Rated 3 out of 5 by from The crust was absolutely delicious -- very thick and crunchy. The crust was absolutely delicious -- very thick and crunchy. I plan on using it for other recipes (instead of a graham cracker crust); I substituted the pecans with walnuts. For the filling, I added some freshly grated nutmeg and a teaspoon of maple extract. I did let it bake an extra 5 minutes as I wasn't sure if the filling was quite firm enough. Now, I thought the bars perfectly sweetened especially yummy with a dollop of Cool White, but hubby expected a sweeter, more rich filling and wasn't as thrilled with the final product as I was. If you're expecting a pumpkin pie, this isn't it -- the filling is lighter (both in color and in texture). Also, it is easy to cut into firm bars after overnight refrigeration. I give the pumpkin bars a "thumbs up!"
Date published: 2005-12-11
Rated 5 out of 5 by from I took the advice of other reviewers, and put a cup of sugar in the pumpkin mixture instead of 1/2 a... I took the advice of other reviewers, and put a cup of sugar in the pumpkin mixture instead of 1/2 a cup. Also, I made sure that I used the quick cooking oats and I made a little bit healthier by using the Neufchatel Chesse. The bars were a huge hit with my friends and family). I wasn't to keen on pumpkin pie because it didn't seem to tempting to me, but I don't know why I was so scared of it. It wasn't even that hard to make either. I highly recommend this recipe, and I can't wait to make it again.
Date published: 2005-12-03
Rated 2 out of 5 by from The picture looked so great I thought, I have to try this! 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.
Date published: 2005-11-17
Rated 1 out of 5 by from I was so disappointed with these bars! I was so disappointed with these bars! The crust was pretty thick and came out quite soft, even a little soggy. The topping sank and soaked right into the filling, which was pretty thin and runny when I poured it on. I expected the topping to be more like streussel. The girls I gave them to said they were a little bland. I had planned them for a gift, but they turned out to be un-giveable. I wish I knew what the problem was since other people seem to have loved the finsihed product.
Date published: 2007-01-24
Rated 1 out of 5 by from I tried substituting many ingredients for this recipe. 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.
Date published: 2005-11-30
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