Pumpkin Pie Bars v Joanne Brazinski
(page last updated October 26, 2009)

Set oven to 350°F
Makes 24 Bars

Crust
1 cup flour
½ cup instant oatmeal
½ cup brown sugar
4 tablespoons butter
½ teaspoon cinnamon

Filling
15 oz canned pumpkin
14 oz fat-free sweetened condensed milk
2 eggs, beaten
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
¼ teaspoon salt

Topping
1/8-¼ cup chopped pecans
¼ cup brown sugar
2 teaspoons butter

Make the Crust: Combine crust ingredients in food processor. Mix until crumbly. Press into greased, foil-lined 9" x 13" pan. Bake at 350 for 15 minutes.

Filling: Combine filling ingredients. Mix well. Pour onto pre-baked crust.

Topping: Combine pecans, brown sugar and butter briefly in food processor, sprinkle over filling.
Bake for 30-35 minutes or until set. Cool 10 minutes.  Remove from pan—foil allows for easy lift-out. Cut into 24 bars.