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CRUST: 2 cups all-purpose flour 3/4 cup brown sugar, firmly packed 1/2 cup chopped pecans or walnuts 1/2 cup (1 stick) butter, melted 1 egg 1 tsp. vanilla Preheat oven to 350°F. In medium bowl, combine flour, sugar, nuts and butter until crumbly. Stir in egg and vanilla, mix well. Press onto bottom of 10x15-inch jelly roll pan. Bake at 350°F for 15 minutes. TOPPING: 1 (8 oz.) pkg. cream cheese, softened 1 (14 oz.) can Eagle Brand sweetened condensed milk 2 eggs, beaten 1 tsp. vanilla 1 (15 oz.) can pumpkin 2 tsp. pumpkin pie spice 1 cup chopped pecans or walnuts, for sprinkling Meanwhile, in large mixer bowl, beat cheese until fluffy. Beat in condensed milk, eggs and vanilla, pumpkin and pie spice until smooth. Pour over baked crust and sprinkle nuts on top. Bake at 350°F for 30 to 35 minutes or until set. Cool and cut into bars. Store in refrigerator. Submitted by: Shannon Harvey | |
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PLEASE... submit any other great recipes you have. If you submit enough recipes - this site will create a special cookbook for you and will be listed as such at top of each recipe. They would call it Shannon's cookbook. Have found some of the best recipes listed on a couple of them... Please consider it.