Prep
0-15 min
Cook
40 MIN
Calories
190
Ingredients
1-1/3 cups
flour
3/4 cup
granulated sugar, divided
1/2 cup
packed brown sugar
3/4 cup
cold butter or margarine, cut up
1 cup
old-fashioned or quick-cooking oats, uncooked
1/2 cup
chopped pecans
3
eggs
1 can
(15 oz.) pumpkin
1 tbsp
pumpkin pie spice
Instructions
Step 1
Heat oven to 350°F.
Step 2
Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray 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.
Step 3
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 oat mixture.
Step 4
Bake 25 min.; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.