Pumpkin Pie (Libby’s can recipe) will be an absolute must on our Thanksgiving menu. Occasionally I love to try a twist on the usual. These pumpkin bars from Kraft receive compliments and requests for the recipe. Footsteps in Eden Reflexology shares the recipe with you — with a couple further modifications we’ve made.
Kraft Pumpkin Pie Bars (as shown in the photo)
1 1/3 cups flour
3/4 cup granulated sugar, divided
1/2 cup packed brown sugar
3/4 cup cold butter or margarine, cut up
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 Tbls. pumpkin pie spice
Heat oven to 350.
Line 1 13×9 inch pan with 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 resemble 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.
Store in tightly covered container in refrigerator.
OUR VARIATION: I have made this with a graham cracker crust. (Any cookie style crust would also work).Adjust the amounts of ingredients for the filling only. Replace the crumb topping with whipped cream. Just press it into the pan.
