Wednesday, November 25, 2009


I am so excited that people asked me for this recipe at the guild Christmas party - I have never been asked for a recipe for something I've baked - Baking is just not my forte - Now ask me to make a quilt or a really kickin' Margarita and you will have better luck.
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 !!!!

Prep Time:
15 min
Total Time:
55 min
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
3   eggs
1 can (15 oz.) pumpkin
1 Tbsp.  pumpkin pie spice

Make It!

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 Tips

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.

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