Creamy Pumpkin Pie Bars - crust

Method

• Place a rack in the center of the oven and preheat oven to 350 degrees F. Line an 8x8-inch square pan with Reynolds Wrap Aluminum Foil and lightly grease the foil.
• Set aside.
• In a medium bowl, whisk together flour, granulated sugar, brown sugar, salt and oats.
• Cut the cold butter into the dry ingredients with pastry cutter or two forks until pieces are the size of small peas or smaller.
• Add the chopped pecans and toss to thoroughly combine.
• Transfer 1 1/2 cups of the mixture to a small bowl, cover with foil and place in the refrigerator.
• This will be the crumble topping.
• Place the remaining mixture into the prepared pan and press into an even layer.
• Place the pressed crust in the refrigerator.
• In an electric stand mixer fitted with a paddle attachment, add the cream cheese.
• Beat on medium speed for about 1 minute, until smooth and pliable.
• Add pumpkin and sugar to the softened cream cheese.
• Beat on medium speed, occasionally scraping down the sides of the bowl, until thoroughly combined.
• If the cream cheese becomes chunky, switch to the whisk attachment and beat on high speed until most of the lumps are incorporated.
• On medium speed, add the egg and egg white.
• Beat to combine, about 1 minute.
• Add the spices, salt and vanilla extract.
• Beat to combine.
• Remove crust and topping from the refrigerator.
• Pour the creamy pumpkin filling into the prepared pan.
• Sprinkle generously with crumb topping and top with pecan halves.
• Bake for 2025 minutes or until the center no longer jiggles.
• Remove from the oven and allow to cool completely before removing from the pan and slicing.
• To store, wrap individual bars in foil and keep in the fridge for up to 4 days.
• Recipe Tip: Reynolds Wrap Non-Stick Foil instead of greasing or spraying your foil.