marsha-tbay
Well-known member
Pumpkin Pie Bars
1-1/3 c flour
1/2 c firmly packed brown sugar
3/4 c granulated sugar, divided
3/4 c (1-1/2 sticks cold butter or margarine
1 c old fashioned or quick cooking oats, uncooked
1/2 c chopped pecans
1 8oz pkg cream cheese, softened
3 eggs
1 15oz can pumpkin
1 tbsp pumpkin pie spice
Preheat oven to 350. Line a 13 x 9" baking pan with foil with ends of foil extended over sides of pan. Grease foil.
Mix flour, brown sugar and 1/4 c of the granulated sugar in a med bowl, cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs.
Stir in oats and pecans. Reserve 1 c of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 min.
Beat cream cheese, remaining 1/2 c sugar, eggs, pumpkin and pumpkin pie spice in a small bowl with electric mixer on med speed until well blended. Pour over crust, sprinkle with reserved crumb miture.
Bake 25 mins. Cool completely on wire rack. use foil handles to lift from pan. Cut into 24 bars. Store leftover bars in tightly covered container in refrigerator.
Makes 24
from Kraft holiday 07 magazine
1-1/3 c flour
1/2 c firmly packed brown sugar
3/4 c granulated sugar, divided
3/4 c (1-1/2 sticks cold butter or margarine
1 c old fashioned or quick cooking oats, uncooked
1/2 c chopped pecans
1 8oz pkg cream cheese, softened
3 eggs
1 15oz can pumpkin
1 tbsp pumpkin pie spice
Preheat oven to 350. Line a 13 x 9" baking pan with foil with ends of foil extended over sides of pan. Grease foil.
Mix flour, brown sugar and 1/4 c of the granulated sugar in a med bowl, cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs.
Stir in oats and pecans. Reserve 1 c of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 min.
Beat cream cheese, remaining 1/2 c sugar, eggs, pumpkin and pumpkin pie spice in a small bowl with electric mixer on med speed until well blended. Pour over crust, sprinkle with reserved crumb miture.
Bake 25 mins. Cool completely on wire rack. use foil handles to lift from pan. Cut into 24 bars. Store leftover bars in tightly covered container in refrigerator.
Makes 24
from Kraft holiday 07 magazine