The yummy taste of pumpkin pie in a convenient, portable bar!

  • PREP: 0 hr(s). 15 min / Total: 0 hr(s). 55 min
  • PHOTOS: 1 Add your photo
  • Servings: 32 servings, 1 bar (51 g) each

Courtesy of:kraft

What you need

 
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Make It

  • Heat oven to 350°F.

  • Line 13x9-inch pan with foil, with ends of foil extending over sides; spray foil with cooking spray. Mix flour, 1/4 cup granulated sugar and brown sugar in medium bowl until blended; 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 min. Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until blended. Pour over crust; sprinkle with reserved crumb mixture.

  • Bake 25 min.; cool 10 min. Use foil handles to remove dessert from pan. Place on wire rack; cool completely.

Kraft Kitchen Tips

  • SUBSTITUTE

    Prepare using Philadelphia Light Brick Cream Cheese Spread.

  • SUBSTITUTE

    Can't find pumpkin pie spice? Simply mix 1 tsp. each ground cinnamon, ground nutmeg and allspice, then use as directed.

  • HOW TO STORE

    Store in tightly covered container in refrigerator for up to 3 days.

Ratings & Reviews

Ratings

Reviews

I used home made pumpkin, which is more moist, and it didn't turn out firm enough.

10/27/2013

Tastes like pumpkin pie but with a nutty shortbread crust. Used light cream cheese. One serving only 4 Weight Watcher's points +. Yummm!

10/21/2013

I am rating this a 3 star, only because of taste. Definitely needs more spice. And please...store in the fridge...it goes soft really fast, then turns gooey. Best eaten same day!

10/07/2013

05/08/2012

04/18/2012

Delish... my family loves these!

11/05/2011

09/04/2011

So super delicious, but don't do what I did the first time and leave them out on the counter (went mouldy in a couple days!) Really tasty when using allspice.

09/30/2006

Delicious! I baked the crust as directed but gave the whole recipe (once pumpkin mixture was added) about 8-10 mins more in the oven. I let it sit for a good hour on the counter before slicing & refrigerating. Overall very pleased with the texture and flavour! I did add about 1 tsp cinnamon to the crust and an extra tsp or two of pumpkin pie spice to the pumpkin, and used a mixture of walnut & pecan pieces as that's what I had on hand. Looking forward to making this again!

11/29/2010

This was a delicious dessert. I love pumpkin pie so this was an excellent alternative, making them again tonight!

09/18/2010

Delicious! nice alternative to pumpkin pie in the fall.

04/10/2010

not as tasty as the ratings say definetly needs more spice try adding cinnamon and nutmeg, aswell as the pumpkin pie spice, now we're talking

03/28/2010

Delicious!!

01/10/2010

These were amazing. Not quite as thick as I would have liked, might try making them in square pan instead of rectangular next time.

10/10/2009

These bars are YUMMY!!!!!! Made them for my son who came home from University for the weekend. His favourite dessert is pumpkin pie, and these were a real hit! Will definitely make them again and again!

10/29/2009

Made this yesterday for the first time and entered it in a Pumpkin Bake Off. Took first place with 97% as judged by a Professional Cooking Student at SAIT, a Pastry Chef and Owner of her own business, another Bakery Owner and a Sous Chef of a local restaurant. I added 1/2 tsp cinnamon and 1/4 tsp nutmeg to crust as suggested, and used pie filling instead of pure pumpkin as also suggested. For presentation, I drizzled plate and bar with caramel sauce, topped with fresh whipped cream, a whole caramelized pecan with chopped pecans, and a pinch of cinnamon. The pastry chef said it had all the elements - crunch, smooth, sweet and light. They loved it, and so did my company last night. Will definitely make it again!

10/25/2009

Easy to make & yummy to eat

10/13/2009

This is one of the best square recipes I have made in recent years, and have always had raves from everyone that has tasted the squares. If you like pumpkin you will absolutely find this one of the best ways to use canned pumpkin.

10/08/2009

02/16/2009

Excellent recipe!! I have made it many times for me and my husband and will continue to make it.

01/30/2009

Wonderful! Made them for Thanksgiving! My son brought home is roommate from university and they kept the frig door swinging and emptied the container in no time. I baked mine a bit longer (5 min.)

01/26/2009

This might just be my new favorite pumpkin recipe. It is so easy to make and freezes well. You can serve it in smaller portions on a assorted baking tray or in larger pieces topped with Cool Whip or icecream for a yummy dessert. I would recommend storing leftovers in the fridge or freezing.

01/03/2009

Better than pumpkin pie......and pumpkin pie is my favourite

12/21/2008

This was a hit for Thanksgiving. Excellent recipe.

11/09/2008

10/29/2008

I would double the spices - a wonderful dessert!

10/19/2008

tasted great and very easy! used pumpkin spice in crust and pumpkin pie filling instead of plain pumpkin as suggested by another member!

10/19/2008

Good very good. I sent it to three friends. Everyone liked it that tried it, and it is easy to make. Cooked faster that a pumpkin pie.

10/16/2008

These were fabulous!!!! I used Splenda white and brown sugar instead of regular. One of my favorites now. Will definately make again.

10/15/2008

Really easy to make and a total hit! Love this one! :)

10/15/2008

Followed the instructions as written. The recipe was easy and very delicious. It was helpful to have 2 people lift the foil from the pan since the squares are very moist.

10/14/2008

Great Recipe, very easy to make and delicious

10/14/2008

Very delicious!!!

10/13/2008

This is a very good recipe. I made it two days in a row. Excellent.

10/12/2008

These bars were absolutely delicious! A great substitute for pumkin pie. I actually used a can of pumpkin pie filling instead of just plain pumpkin and the flavour was amazing! I also added a few spices to the crust, as indicated by another reviewer.

10/12/2008

LOVED these bars! I subsituted Splenda for both brown and white sugar as well I used W/W flour and Becel instead - I did have to bake them a little longer than suggested and added a bit extra pumpkin spice. Everyone at work and home LOVED them! Many requests for the recipe followed!

10/11/2008

this is a great recipe, and to make it less calories you can substitute splenda both white and brown instead of sugar.

10/08/2008

10/08/2008

Everyone has asked me to make this again to serve at our church tea

10/08/2008

Family loved it. A great alternative to pumpkin pie.

10/09/2007

After reading all the ratings and comments, I decided to alter the recipe. I used 1/2c. of butter instead of 3/4 for the crumb mix and I also added 3/4 tsp of cinnamon and 1/4 tsp of nutmeg to the crumb mix. It turned out delicious! Everyone loved it!

09/27/2008

not good, would not make this again. Very bland, and unset.

01/06/2008

These bars were a special request because they were so popular last year. I make the desserts and these bars are easy and taste excellent.

12/30/2007

10/13/2007

I made this for a staff treat for my brand new co workers and they LOVED it! I had many requests for the recipe and I think I am the new favorite person on staff because of this recipe!

10/09/2007

I was very disappointed with this recipe. Yes, it is easy, but the finished product was bland, gooey & greasy. Not what I was expecting at all.

10/08/2007

This is the best!! Anyone who loves pumpkin pie can now have it in one easy convenient piece. This is a fantastic recipe and a family favorite.

09/29/2007

Easy to make, but rather bland. I probably wouldn't make it again.

09/21/2007

07/26/2007

AMAZING! Very tasty dessert and a great way to enjoy the flavors of pumpkin year round.

05/17/2007

Excellent Everyone wanted seconds. Will make it in a 7x11 next time for a thicker square

04/13/2007

A very easy recipe! I will make it again but will add more spice to the filing. Also found the base too soft and crumbly.

10/24/2006

10/21/2006

Everyone loved it. Perfect substitute for pie!

10/08/2006

This was excellent, and very easy to make. I also made it with an apple & cinnamon filling . Everyone loved it.

10/05/2006

Everyone in my family loves it even the boys, especially with coolwhip on top. It worked well with homemade pumpkin puree. It's a nice change from very sweet desserts.

03/16/2006

Made this recipe to use up some of the canned pumpkin I had. Wasn't sure how it was going to be received. To my surprise it was a big hit! Even the non sweet tooths in the family enjoyed this after our Christmas Eve dinner! Very nice and I will be making it again.

01/03/2006

I made this a month ago and my family gobbled it up. I just took some to work, and it was gone in minutes, with many requests for the recipe. Delicious, easy, portable!

12/05/2005

creamy and not too sweet. Just missing the dollop of whip cream.

12/04/2005

11/25/2005

Wonderfully moist, not too sweet! I substituted 1/2 the all purpose flour for 1/2 whole wheat and it tastes great. Add a dolop of no-fat vanilla yogurt instead of whipped cream which is usually a must for anything with pumpkin!

11/23/2005

I tried this recipe last week. Used home made pumpkin puree, light cream cheese to cut down the fat. Was a big hit. My son had them as an afternoon snack. Only complaint it that when you store them in a plastic container to keep them fresh, the bottom gets soft. Any ideas because these are most certainly delicious!

11/17/2005

Very good - like a pumpkin cheesecake. everyone loved it, and it was a good alternative to pumpkin pie - smaller pieces are not as filling.

11/09/2005

Very good, rich pumpkin pie centre everyone loved it!

11/08/2005

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Servings

32 servings, 1 bar (51 g) each

Nutritional Info

Serving Size 1 bar (51 g)

AMOUNT PER SERVING
Calories150
Total Fat 9g
Saturated Fat 4.5g
Cholesterol 40mg
Sodium 75mg
Total Carbohydrates 16g
Dietary Fiber 1g
Sugars 9g
Protein 3g
Vitamin A35%
Vitamin C2%
Calcium2%
Iron6%

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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