This was very easy ( I actually tried out a few other preview recipes & they were terrible - George was forced to eat them - he's happy as long as he doesn't have to cook )
I did not line the pan with foil or grease the pan - just pressed the crumb stuff into a glass baking dish 9x13 & it came out fine -no sticking. I omitted the nuts & I used the Neufchatel -less calories - you know how health conscious I am - HA !!!!
PUMPKIN PIE BARS from http://www.kraftfood.com/
Makes 24 servings.
What You Need!1-1/3 cups flour
3/4 cup granulated sugar, divided
1/2 cup packed brown sugar
3/4 cup (1-1/2 sticks) 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
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
HEAT oven to 350°F. Line 13x9-inch pan with foil, with ends of foil extending over sides; grease foil. Mix flour, 1/4 Cup granulated sugar and 1/2 Cup 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.
Kraft Kitchens TipsSize-Wise
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
Prepare using PHILADELPHIA Neufchatel Cheese.
Can't find pumpkin pie spice? Simply mix 1 tsp. each ground cinnamon, ground nutmeg and allspice, then use as directed.