Not sure whether you've notice the plethora of desserts containing pumpkin. I basically love practically any pumpkin treat, and I don't think it should be considered out of season to make pumpkin treats in the Spring or Summer. Every season should be pumpkin dessert season.
1 1/3 cups flour
1/2 cup brown sugar
3/4 cup sugar, divided
3/4 cup cold butter or margarine
1 cup quick oats
1/2 cup pecans, chopped
1 pkg (8oz) cream cheese, softened
3 eggs
1 can (15oz) pumpkin
1 Tbls pumpkin pie spice
Preheat oven to 350 degrees. Line 9x13 baking pan with foil, with ends extending over the sides of the pan. Grease foil.
Mix flour, brown sugar, and 1/4 cup sugar in a medium bowl. Cut in the butter until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 minutes.
Beat cream cheese, remaining 1/2 cup sugar, eggs, pumpkin, and pumpkin pie spice in small bowl with electric mixer on medium speed until blended. Pour over crust; sprinkle with reserved crumb mixture.
Bake 25 minutes. Cool completely on wire rack; use foil handles to lift from pan and cut into bars. Store in refrigerator
(Source: Kraft Foods magazine)
No comments:
Post a Comment