CRUST:

1 1/2 sticks butter
1 3/4 c. flour
1/2 c. powdered sugar
1/2 tsp. salt
1/2 tsp. cinnamon

Cream together. Press in greased 9 x 13 inch pan. Bake 20 minutes at 350 degrees. Cool.

FILLING:

1 (3 oz.) pkg. cream cheese
1 c. sugar
1 tbsp. molasses

Cream together and add:

1/2 c. canned pumpkin
3 tbsp. orange juice concentrate
3 tbsp. water
4 eggs
1/2 tsp. each salt, nutmeg, baking powder
1 tsp. vanilla
2 tbsp. flour

Stir and pour over cooled crust.

TOPPING:

1/2 c. white sugar
1 c. pecans, chopped
1/2 tsp. cinnamon

Mix together and sprinkle on top. Bake 40 minutes or until set, at 350 degrees. Test with knife. Yield: 24 to 40 bars.