Pumpkin Bars

Preheat oven to 375 degrees F. Lightly grease a 9×13-inch baking pan. Bake 30 to 35 minutes until firm.


For the Crust:
1 1/3 cup all purpose flour
1/2 cup light brown sugar
8 tablespoons unsalted butter, softened
3/4 cup chopped pecans

For the Crust
1 ½ cup – 2 cups Graham Cracker Crumbs
½ cup melted butter


 For the Filling:
2 packages -8oz cream cheese, softened
1 ½  cup sugar
1 cup pumpkin puree
2 large eggs, slightly beaten
3 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon vanilla extract

1/2 cup  Sweetened Condensed Milk


 Make the Crust: Melt butter. Press the crumbs into an even layer in the prepared pan. Make the Crumb:Mix both sugars, cinnamon, and salt in medium bowl and whisk to blend. Add warm melted butter and stir to blend. Add flour and toss with fork until moist clumps form (topping mixture will look slightly wet). Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together filling ingredients until smooth. Pour over crust and sprinkle with reserved crumb topping. Pour the Sweetened Condensed Milk over dessert.  Bake 30 to 35 minutes until firm.












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