Pumpkin pie made into a finger food. But, don't be fooled. The traditional pumpkin pie consistency and taste is still there!
Author: Nikki Gladd
For the crust and topping:
1 ⅓cupsall-purpose flour
½cuppacked brown sugar
¾cupcold unsalted butter, diced
¼to ½ cup chopped pecans
½cupbutterscotch chips, for topping
For the filling:
8ouncescream cheese, softened
1(15 oz.) can pumpkin puree
1Tablespoonspumpkin pie spice
Preheat the oven to 350 degrees F. Spray a 9-x13-inch pan with Baker's Joy, or line with foil and lightly grease the foil. Set aside.
In a small bowl, mix together the flour and sugars for the crust/topping. Toss in the diced butter and blend it in with a pastry cutter, two knives or the tips of your fingers until the mixture resembles coarse meal. Stir in the oats and chopped pecans.
Set aside one cup of the crust/topping mixture. Press the remaining mixture evenly into the bottom of the baking pan. Bake for 15 minutes. While the crust is baking, prepare the filling.
For the filling, in a mixing bowl, blend together the cream cheese, sugar, eggs, pumpkin puree, pumpkin pie spice and vanilla on medium speed until smooth.
Remove the crust from the oven and immediately pour the filling into the pan. Use a rubber spatula or wooden spoon to smooth the filling over the crust. Sprinkle the 1 cup reserved crust/topping mixture over top, along with the butterscotch chips. Return to the oven for 25 minutes. Remove from oven and let set at room temperature to cool. Slice and serve when cooled completely.