Happy Birthday, Halley!


I made these pumpkin pie bars for Halley’s birthday last week. These would be great to bring to a holiday party and are a quick and easy version of pumpkin pie.

Adapted from http://annies-eats.com/



For the crust and topping:

  • 1 1/3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar, firmly packed
  • 12 Tablespoons cold unsalted butter, but into pieces
  • 1 cup old-fashioned oats
  • 1/2 cup chopped pecans

For the filling:

  • 8 oz cream cheese, softened (I used 1/3 less fat in attempts to make the recipe a little healthier)
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 can (15 oz) pumpkin puree
  • 1 Tablespoon pumpkin pie spice
  • 1 tsp vanilla extract

Butterscotch chips. for topping


1. Preheat the oven to 350 F. Line a 9×13 baking pan with foil, extending the foil over the edges of the pan. Lightly grease the foil.

2. Combine the flour, granulated sugar, and brown sugar in a small mixing bowl and toss with a fork.


3. Add the pieces of butter to the dry ingredients and cut it in with a pastry blender (or your fingers) until the mixture resembles coarse crumbs.



4. Stir in the oats and chopped pecans.



5. Reserve 1 cup of the crust mixture and set aside. Add the remaining crust mixture to the prepared baking pan and press onto the bottom of the pan in an even layer. Bake the crust alone in the oven for 15 minutes. In the meantime, prepare the filling.

6. To make the filling, combine the cream cheese, sugar, eggs, pumpkin puree, pumpkin pie spice and vanilla and mix on medium speed until smooth and well combined.






7. Once the crust has been removed from the oven, pour the filling into the pan and smooth over the crust. Sprinkle with the reserved crumb mixture and butterscotch chips, as desired.



8. Bake for 25 minutes, removed from the oven and transfer to a wire rack to cool. Slice and serve.





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