Total Time
Prep 20 mins
Cook 40 mins

From Kraft's Food & Family magazine. Reduced fat cream cheese works well, too!

Ingredients Nutrition


  1. Preheat oven to 350°F
  2. Line 13x9-inch baking pan with foil, overlapping the sides of the pan with foil to allow easy removal of the bars later. Grease foil lining.
  3. Mix flour, brown sugar and 1/4 cup of the sugar.
  4. Cut in butter until mixture resembles coarse crumbs.
  5. Stir in oats and pecans. Reserve 1 cup of the oat mixture.
  6. Press remaining mixture onto bottom of pan. Bake 15 minute.
  7. Beat cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spice until well blended.
  8. Pour over crust; sprinkle with reserved crumb mixture.
  9. Bake 25 minute
  10. Lift from pan using foil handles; cool completely.
Most Helpful

5 5

I made these on Sunday for our Thanksgiving dinner celebration, so good! Very easy and a little different than a regular pumpkin pie, loved them! Got rave comments from family!

5 5

I have been making these for a few years now. Everyone loves them! I was going to put in Zaar to get the nutritional facts...and here you are. Thank you so much for posting.

5 5

i've made these (from the kraft magazine) and they got rave reviews! a great fall dessert.