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Prep 20min
Total3hr5min
Servings16
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Ingredients
Base
1
cup Gold Medal™ all-purpose flour
3/4
cup packed brown sugar
1/2
cup butter or margarine
1
cup quick-cooking oats
1/2
cup finely chopped walnuts
Filling
1
package (8 oz) cream cheese, softened
3/4
cup sugar
1
can (15 oz) pumpkin (not pumpkin pie mix)
1 1/2
teaspoons ground cinnamon
1
teaspoon ground ginger
3
eggs
Topping
2
cups sour cream
1/3
cup sugar
1/2
teaspoon vanilla
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Steps
1
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix flour and brown sugar. Using pastry blender, cut in butter until mixture looks like coarse crumbs. Stir in oats and walnuts. Press in bottom of pan; bake 15 minutes.
2
In large bowl, beat filling ingredients with electric mixer on medium speed until well blended. Pour over hot base. Bake 20 to 25 minutes or until set and dry in center.
3
Meanwhile, in small bowl, mix topping ingredients. Drop mixture by spoonfuls over pumpkin layer; spread evenly over hot filling. Bake about 5 minutes or until topping is set. Cool completely, about 2 hours. Cut into 4 rows by 4 rows. Store covered in refrigerator.
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Don’t want to make a pie? Try these bars instead. They can be made up to a day ahead of time.
Garnish this dessert simply with a sprinkle of chopped walnuts or go all out with a drizzle of salted caramel sauce!
It’s important to use canned pumpkin, not pumpkin pie mix, in this recipe. Pumpkin is just the pureed vegetable, while pumpkin pie mix contains added spices and sugar. Using the plain pumpkin gives you control over flavor (and calories!).