PUMPKIN PECAN PIE SQUARES RECIPES

Steps:

• 1.

  Preheat oven to 325 degrees. Line a 9x9x2-inch baking pan with foil, extending foil over pan edges. Spray foil with nonstick spray; set aside.

• 2.

  Combine 1/3 cup melted butter, 1/4 cup granulated sugar, and ginger in a medium bowl. Add graham cracker crumbs; toss to combine. Press crumb mixture onto bottom of prepared pan. Bake 10 minutes or until light brown. Cool on a wire rack. Increase oven temperature to 350 degrees.

• 3.

  Beat cream cheese with an electric mixer for 30 seconds. Beat in pumpkin, remaining 1/2 cup granulated sugar, sour cream, 2 teaspoons pumpkin pie spice and vanilla, scraping bowl occasionally. Beat in eggs, one at a time, until combined. Spoon filling into crust-lined pan. 

• 4.

  Combine remaining 1/4 cup melted butter, flour, and remaining 1/2 teaspoon pumpkin pie spice. Stir in brown sugar and pecans; combine well. Sprinkle topping on pumpkin filling. Bake for 45 to 50 minutes or until center is set. Cool completely in pan on a wire rack. Refrigerate overnight. Use foil to lift uncut bars out of pan; cut into bars. Store in the refrigerator. 

Steps:

• Preheat oven to 350°. Combine flour, oats and brown sugar. Cut in butter until mixture is crumbly. Press into a greased 13x9-in. pan. Bake until golden brown, about 20 minutes. , Meanwhile, beat filling ingredients until smooth; pour over crust. Bake 45 minutes. , Combine topping ingredients; sprinkle over filling. Bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool, then refrigerate until serving. If desired, serve with whipped cream.