Pumpkin Pie Bars
1-1/3 cups flour
1/2 cup firmly packed brown sugar
3/4 cup granulated sugar, divided
3/4 cup butter
1 cup old fashioned or quick-cooking oats, uncooked
1/2 cup chopped pecans
1 pkg. (250 g) Brick Cream Cheese, softened
1 can (19 fl oz/540 mL) pureed pumpkin
1 Tbsp. pumpkin pie spice
1 PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil; grease foil lining.
2 MIX flour, brown sugar and 1/4 cup of the granulated sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of prepared pan. Bake 15 min.
3 BEAT cream cheese, remaining 1/2 cup sugar, eggs, pumpkin puree and pumpkin pie spice in small bowl with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture. Bake 25 min. Lift from pan using foil handles; cool completely. Cut into 24 bars