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.

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Servings

32 servings, 1 bar (51 g) each

Nutritional Info

Serving Size 1 bar (51 g)

AMOUNT PER SERVING
Calories150
Calories From Fat81
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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