Can easily be adjusted for regular or diabetic diets.
1 1/3 cup flour
1/2 cup firmly packed brown sugar
3/4 cup granulated sugar
3/4 cup butter (or margarine)
1 cup old fashioned or quick oats, uncooked
1/2 cup chopped pecans
1 8-oz. low fat cream cheese, softened
3 eggs
1 15-oz. can pumpkin
1 Tbsp pumpkin pie spice or to taste
Preheat oven to 350 degrees and have 9x13 pan sprayed or greased Mix flour, brown sugar and 1/4 c sugar in bowl. Cut in butter with blender or knives until resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of this, press remaining into pan. Bake 25 minutes. Beat cream cheese, 1/2 c sugar, eggs, pumpkin and spice on medium until well blended. Pour over crust, sprinkle with reserved crumb mixture. Bake 25 minutes.
Servings: 24 servings
Using Splenda products, there are 12 grams of carbohydrate per serving.
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