Monday, November 22, 2010

Pumpkin Pie Bars

Pumpkin Pie Bars recipe
Photo by Kraft

This is the beginning of Thanksgiving Week. In our house Thanksgiving preparations take much more than one day. In fact, the big event (roasting the turkey) happens on Wednesday, but I'll tell you about that later. Right now I'm making pumpkin pie bars--a recipe I found at It's easier than baking a pumpkin pie, but still has all of the wonderful creamy/spicy flavors you want in a pumpkin dessert.

Pumpkin Pie Bars

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
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup  chopped PLANTERS Pecans
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3   eggs
1 can (15 oz.) pumpkin
1 Tbsp.  pumpkin pie spice

Make It

HEAT oven to 350°F.

LINE 13x9-inch pan with foil, with ends of foil extending over sides; grease foil. Mix flour, 1/4 granulated sugar and brown sugar in medium bowl; 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 well blended. Pour over crust; sprinkle with reserved crumb mixture.

BAKE 25 min.; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.

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