pumpkin pie bars

This recipe comes from the Kraft Foods magazine. Though I enjoy many of the recipes in that magazine, most rely on Kraft products that are not readily available in China. This recipe is not unreasonable, especially if you prepare your own pumpkin.

PUMPKIN PIE BARS
from Kraft Foods magazine

1 1/3 cups flour
¾ cup sugar, divided
½ cup packed brown sugar
¾ cup cold butter or margarine
1 cup old-fashioned or quick-cooking oats, uncooked
½ cup chopped pecans
8 oz cream cheese, softened
3 eggs
1 can (15 oz., approx 2 cups) pumpkin
1 Tbsp pumpkin pie spice
(or 1 ½ tsp cinnamon, ½ tsp ginger, ½ t. nutmeg, ½ tsp cloves)

LINE 13x9-inch pan with foil, with ends of foil extending over sides; grease foil. Mix flour, 1/4 granulated sugar and 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 minutes. Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture.

BAKE for 25 minutes at 350°F; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.