Pumpkin Pie Bars

Nov 11 2014
Pumpkin Pie Bars
15 minutes
40 minutes

It's about to get real .... Here goes ....
I don't like pumpkin pie.
At all.
Like, I gag.
Totally cannot even have one bite.
Same with mashed potatoes.
Can't even look at mashed potatoes or pumpkin pie without feeling a little freaked out.
Something about the oddly smooth, dry texture.
I know. What is the point of going to Thanksgiving, right?
Thank goodness we have turkey and stuffing.
And I am highly competitive so I really just come so I can kick my brother's a$% at the card games ...

So, I know during the Holiday season you pumpkin lovers live for pumpkin pancakes, pumpkin ice cream, pumpkin lattes, pumpkin soap, candles, shampoo, toilet paper, and pumpkin scented shoe laces, so I thought I'd throw you a bone and make some pumpkin desserts.

I had Karen whip up this pretty batch of pumpkin bars and I will have you all know .... I actually tasted one entire bar and I sorta, kinda, actually enjoyed it. There is just enough cream cheese to make it moist and delicious and just enough sugar for my sweet tooth. We found this recipe on Kraft's website and it had 400+ positive reviews so I knew it couldn't be torture. We added a bit more topping and sugar to the original recipe and I know all you pumpkin lovers will freak over it ... and all you pumpkin haters ....  well, I ate a second bar today so either the pumpkin season is wearing on me or these bars are pretty darn good. I'll go with the latter.

Recipe below my little pumpkins.

Pumpkin Pie Bars

1-1/3 cups flour
3/4 cup granulated sugar, divided
3/4 cup packed brown sugar
1 cup cold butter (cut up)
1-1/2 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup  chopped PLANTERS Pecans
1 package (8 oz.) PHILADELPHIA Cream Cheese, softened
3  eggs
1 can  (15 oz.) pumpkin
1 Tbsp.  pumpkin pie spice

1. Preheat your oven to 350°F.

2. Line a 13" x 9" pan with foil, with ends of foil extending over sides; spray with cooking spray.

3. Mix flour, 1/4 cup granulated sugar and all of the brown sugar in a medium bowl until blended; cut in butter until mixture resembles coarse crumbs. Stir in oats and nuts.

4. Reserve 1-1/2 cups of this oat mixture and set aside. Press the remaining mixture onto the bottom of prepared pan and bake for 15 minutes.

5. Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until blended and pour over the baked crust. Sprinkle the reserved oat mixture over the top of the pumpkin pie mix.

6. Bake for 25 minutes and let cool for about 10 minutes. Simply lift the foil to transfer the dessert from the pan to the wire rack. Let cool completely before serving. Store left-overs in the refrigerator. 


This recipe is adapted from Kraft Pumpkin Pie Bars

Let us know what you think in the comments below!

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