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Pumpkin Yummies

1 Hr(s) 10 Min(s)
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1 serving
Original recipe yields 1 serving
Cookie Crust:
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup chopped pecans
1/4 cup light brown sugar, packed
1/4 cup melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Filling:
1 cup pureed pumpkin
2 large eggs, lightly beaten
3/4 cup whole milk
1/2 cup light brown sugar, packed
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger & allspice
Topping:
1 small package (3 ounces) Philadelphia Cream Cheese
1 cup confectioners' sugar
2 teaspoon s vanilla extract
24 pecan halves
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Let's Make It
1
Grease an 8-inch square baking pan. Combine cookie crust ingredients; press into the prepared baking pan. Bake crust for 10 minutes at 350°F; place on a wire rack to cool completely.
2
Prepare Filling: Combine filling ingredients; mix well. Pour over cooled cookie base; bake at 350°F for about 40 minutes, or until set. Transfer to wire rack to cool completely.
3
Prepare Topping: Beat cream cheese at medium speed until creamy. Sift confectioners' sugar over cream cheese; add vanilla and beat until smooth. Spread topping over cooled filling. Cut into 12 bars and decorate with pecan halves.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* 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.
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