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Cookie Crust:
Filling:
Topping:
Grease an 8" square baking pan. Preheat oven to 350°F.
Make Cookie Crust:
Make Filling:
Make Topping and Assembly:
Cut into 12 bars and decorate with pecan halves.
Poster's Notes:
Posted by Bobbie Nussbaum
Nutritional Info Per Serving: N/A
1/2 cup flour
1/2 cup rolled oats
1/2 cup chopped pecans
1/4 cup light brown sugar, packed
1/4 cup melted butter or margarine
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 cup pureed pumpkin
2 large eggs, lightly beaten
3/4 cup milk
1/2 cup light brown sugar, packed
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 small package (3 ounces) cream cheese or pareve substitute
1 cup confectioners´ sugar
2 teaspoons vanilla extract
24 pecan halves
In a bowl combine the 1/2 cup flour, rolled oats, 1/2 cup chopped pecans, 1/4 cup brown sugar, 1/4 cup butter, 1 teaspoon vanilla, and 1/2 teaspoon ground cinnamon. Mix well and press the mixture into the prepared baking pan. Bake crust for 10 minutes and then let cool completely.
In a bowl combine the pureed pumpkin, 2 eggs, milk, 1/2 cup brown sugar, nutmeg, cinnamon, and ginger. Mix well. Pour the mixture over the cooled cookie base; Bake for about 40 minutes, or until set. Transfer to wire rack to cool completely.
Beat cream cheese at medium speed until creamy. Add the confectioners´ sugar and vanilla to the cream cheese and beat until smooth. Spread the topping over the cooled filling.
I substituted margarine for butter, soy milk for milk and use the Tofutti cream cheese. They were easy to make and looked very pretty. However, my family is not too crazy about pumpkin, so not that many people tried them. But everyone who did try them said that they were delicious!