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1 1/3 cups flour
3/4 cup sugar, divided use
1/2 cup brown sugar
3/4 cup butter
1/2 cup chopped pecans or walnuts
1 cup crushed gingersnaps
1 15-ounce can pumpkin puree
8 ounces cream cheese, room temperature
3 eggs
1 tablespoon pumpkin pie spice

Preheat oven to 350 degrees. Line an 8-by-10 inch pan with foil, making
sure the foil goes up the sides. Spray with cooking spray.

Mix flour, 1/4 cup sugar and 1/2 cup brown sugar in a large bowl. Cut in
the butter. Stir in pecans and gingersnap crumbs. Set aside one cup.
Press the remaining amount into the foil-lined pan. Bake for about 10
minutes; remove from oven and let cool.

Mix pumpkin, cream cheese, eggs, sugar and pumpkin pie spice with a
mixer for about 2 to 3 minutes. Pour over cooled crust. Top with the
reserved crust mixture. Bake for another 20-25 minutes or until set.
Cool completely. Refrigerate. Cut into bars and serve.
 
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