The yummy taste of pumpkin pie in a convenient, portable bar!
What do I need ?
Original recipe yields 32 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/3 cups flour
3/4 cup granulated sugar, divided
1/2 cup packed brown sugar
3/4 cup cold butter
1 cup quick-cooking oats, uncooked
1/2 cup chopped pecans
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1 can (19 fl oz/540 mL) pumpkin
1 Tbsp. pumpkin pie spice
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How do I make it ?
Heat oven to 350°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides; spray foil 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 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 blended. Pour over crust; sprinkle with reserved crumb mixture.
Bake 25 min.; cool 10 min. Use foil handles to remove dessert from pan. Place on wire rack; cool completely.
Kraft Kitchen Tips!
Prepare using Philadelphia Light Brick Cream Cheese Spread.
Can't find pumpkin pie spice? Simply mix 1 tsp. each ground cinnamon, ground nutmeg and allspice, then use as directed.
How to Store
Store in tightly covered container in refrigerator for up to 3 days.
Calories From Fat
% Daily Value
Total fat 9 g
Saturated fat 4.5 g
Cholesterol 40 mg
Sodium 75 mg
Total carbohydrate 16 g
Dietary fibre 1 g
Sugars 9 g
Protein 3 g
32 servings, 1 bar (51 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.