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1/2 cup firmly packed brown sugar
3/4 cup granulated sugar, divided
3/4 cup cold butter or margarine
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped pecans
1 pkg. 8 oz cream cheese, softened
3 eggs
1 can 15 oz pumpkin
1 tablespoon pumpkin pie spice
Preheat oven to 350F.
Line 13x9-inch baking pan with aluminum foil (Mold foil over bottom of pan leaving 3 inches extending over the short sides. Pop pre-formed molded foil into pan and crunch extended sides of foil to form handles. Use handles to lift baked item out of pan. (I used 3 sheets of aluminum foil one over the other one to make it sturdy).
Mix flour, brown sugar and ¼ cup of the granulated sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 minutes.
Beat cream cheese, remaining ½ cup sugar, eggs, pumpkin, pumpkin pie spice in small bowl with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.
Bake 25 minutes. Cool completely. Cut into 24 bars.
Note:
Can't find pumpkin pie spice? Mix 1 teaspoon each ground cinnamon, nutmeg and allspice.
I add some 1/2 teaspoon ground ginger as well.
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