First Day of Fall, September 23, 2011

Fall always reminds me of food and gathering with family and friends.  October and November always brings thoughts of pumpkin to mind.   I would like to share with you a favorite Pumpkin Pie Bar.  I love making pumpkin pie and pumpkin bread.  This is different and this recipe is added to my favorites.  Have fun and enjoy!

Crust

1 1/3 cups flour
½ cup firmly packed brown sugar
1/4 cup of granulated sugar
1 cup of butter
1 cup of granola
1 cup of pecans chopped

Filling

8 ounce cream cheese – room temperature
1/4 cup granulated sugar
3 eggs room temperature
1 (15 ounce) can of pumpkin (I use Libby’s)
1 tablespoon and 2 teaspoons pumpkin pie spice
2 teaspoons vanilla

Preheat your oven to 350 degrees.  Line a 13 X 9 inch rectangular cake pan with foil and spray the foil with a non stick coating spray.

Crust Layer

Mix flour, brown sugar, ¼ cup granulated sugar, 1 cup of cold butter cut into cubes, I cup of granola and I cup chopped pecans.  Mix thoroughly with your hands until well blended.  Save 1 cup for topping.  Press the crust mixture, saving the 1 cup for topping.  Bake the crust in a 350 degree preheated oven for 15 minutes.

Filling

Beat cream cheese lightly with a mixture, add 1/4 cup granulated sugar, and add eggs one at a time making sure each egg is well blended.  Beat in pumpkin, pumpkin pie spice, and vanilla.

Pour over crust, add remaining granola topping and bake in preheated 350 degree oven for 30 minutes.

Cut into desired slices and refrigerate any leftovers in an airtight container.