Pumpkin Pie Crumble Bars

• Produce

  • 1 can Pumpkin, Pure

• Refrigerated

  • 3 Eggs, large

• Pasta & Grains

  • 1 cup Oats, old fashioned

• Baking & Spices

  • 1 1/3 cups All-purpose flour
  • 1/2 Brown sugar, light packed
  • 1 tbsp Pumpkin pie spice
  • 3/4 cup Sugar

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 3/4 cup Butter

• Other

  • 1 Bar (8 oz cream cheese, softened

Found on togetherasfamily.com

Description

Ingredients

• 1 1/3 cups all-purpose flour
• 1/2 light brown sugar, packed
• 1/4 cup sugar
• 3/4 cup (1 1/2 sticks) cold butter, cubed
• 1 cup old-fashioned oats
• 1/2 cup chopped pecans
• 1 bar (8 oz) cream cheese, softened
• 1 can (15 oz) pure pumpkin
• 3 large eggs
• 1/2 cup sugar
• 1 tablespoon pumpkin pie spice

Directions

• Preheat oven to 350. Line a 13×9 pan with foil or parchment paper and grease slightly.
• For the crust: mix flour, brown sugar, and sugar in a bowl. Cut in butter with pastry blender or two knives, or clean hands, until mixture resembles coarse crumbs. Stir in oats and pecans.
• Reserve 1 cup of this mixture. Press the remaining into the bottom of the pan. Bake for 15 minutes.
• For the filling: Beat the cream cheese, canned pumpkin, eggs, sugar, and pumpkin pie spice in the bowl of a mixer, or with a hand blender, on medium speed until well blended. Pour over the done crust and sprinkle with the reserved crumb mixture. Press down lightly.
• Bake for 25 minutes. Let cool 15 minutes in pan, then pull out by the tin foil overhangs and cool completely. Store in fridge.