Ingredients

The following ingredients have 16 Servings
  • 1 cup all purpose flour
  • 3/4 cup brown sugar (packed)
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (chilled, diced)
  • 1 cup pecan halves
  • 3/4 cup old-fashioned oats
  • 1 package cream cheese (8 ounce, room temperature)
  • 3/4 cup pure pumpkin (canned)
  • 1/2 cup sugar
  • 1 large egg
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 cup sour cream
  • 2 tablespoons sugar
  • 1/4 teaspoon vanilla extract

Instruction

  • Preheat oven to 350 and line a 9x9 inch pan with aluminum foil and spray with cooking spray. Also line a baking sheet with parchment paper or foil and spray with cooking spray. Set aside.
  • In a food processor combine flour, brown sugar, salt, and diced butter. Blend until a coarse meal forms. Add pecans, and oats and continue to pulse until combined and coarse. Moist, but not clumping.
  • Press 3 1/2 cups of the mixture into the bottom of your 9x9 inch pan. Put remaining crumbs on the baking sheet and bake for 8-10 minutes until golden stirring once. Remove from oven. Bake the crust 10-12 minutes and remove from oven. Keep the oven on while preparing filling.
  • Beat together cream cheese and pumpkin until smooth. Add sugar, egg, cinnamon and sugar. Spread over the crust. Bake about 20 minutes until the edges start to rise.
  • For the topping: Combine sour cream, sugar, and vanilla. Spread over warm filling and bake an additional 5 minutes until set. Remove from oven and sprinkle baked crumbs on top. Cool completely, cover, and chill for at least 2 hours.