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Categories:Viewed: 11 - Published at: 6 years ago
Ingredients
- 1 13 cups flour
- 12 cup brown sugar, firmly packed
- 34 cup granulated sugar, divided
- 34 cup butter, cold
- 1 cup quick-cooking oats, uncooked
- 12 cup pecans, chopped
- 8 ounces cream cheese, softened
- 3 eggs
- 1 (15 ounce) can pumpkin pie filling
Method
- Preheat oven to 350F Grease 13x9-inch foil lined baking pan.
- Mix flour, brown sugar and 1/2 of the granulated sugar in medium bowl; cut in butter until mixture resembles coarse crumbs.
- Stir in oats and pecans.
- Set aside 1 Cup of the sugar/oat mixture, press remaining mixture into bottom of greased pan.
- Bake 15 minutes.
- Beat cream cheese, remaining 1/2 cup sugar, eggs and pumpkin pie filling in small bowl with electric mixer on medium speed until well blended.
- Pour over crust; sprinkle with reserved crumb mixture.
- Bake 25 minutes.
- Remove from pan and cool completely on wire rack.
- Cut into 24 bars.
