Yield: 16 squares
Prep Time: 35 min
Cook Time: 1 hour 5 min
Delicious, layered fall dessert...
1 cup all-purpose flour
3/4 cup light brown sugar, packed
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced
1 cup pecan halves (about 4 ounces)
3/4 cup old fashioned rolled oats
1 (8 ounce) package cream cheese, at room temperature
3/4 cup canned pumpkin puree (unsweetened)
1/2 cup granulated white sugar
1 large egg
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup sour cream
2 Tablespoons granulated white sugar
1/4 teaspoon vanilla extract
1. Prepare crust: Preheat oven to 350° F. Generously butter 9x9x2-inch metal baking pan. Line rimmed baking sheet with parchment. Using on/off turns, blend first 4 ingredients in processor until coarse meal forms. Add pecans; using on/off turns, process until nuts are chopped. Add oats; process using on/off turns until mixture is moistened but not clumping. Press 3 1/2 cups crumbs onto bottom of prepared square pan (do not clean processor). Transfer remaining crumbs to lined baking sheet. Bake crumbs on sheet until golden, stirring once, about 8 minutes. Cool crumbs. Bake crust until golden, about 30 minutes. Remove from oven while preparing filling. Maintain oven temperature.
2. Prepare filling: Blend all ingredients in same processor until smooth. Spread filling over warm crust; bake until set, dry in center, and beginning to rise at edges, about 20 minutes. Maintain oven temperature.
3. Prepare topping: Mix all ingredients in small bowl. Spread evenly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes. Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping.
4. Cover; chill until cold, about 2 hours before slicing.
*These may be prepared up to 2 days ahead. Keep chilled. Cut into squares.
Source: RecipeGirl.com (via Bon Appetit)