Pumpkin Pie Bars
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1 1/3 cups gf flour mix ¼ tsp xanthan gum ½ cup firmly packed brown sugar ¾ cup granular sugar, divided ¾ cup butter or margarine |
1 cup Gluten Free Oats®, uncooked ½ cup chopped pecans 1 pkg (8oz) cream cheese, softened 3 eggs 1 can (15 oz) pumpkin 1 T pumpkin spice |
Preheat oven to 350°. Grease 13 x 9 baking pan.
Mix flour, brown sugar, and 1/4 cup granular sugar in medium bowl: cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 minutes.
Beat cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spice in a small bowl with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.
Bake 25 min. Cool completely. Cut into 24 bars. Store leftover bars in tightly covered container in the refrigerator.