I don't even like pumpkin pie. In fact, I despise it. Long story, involving the first gift my husband ever gave me along with a card that had cats on it. Anyway - this dessert is awesome and it didn't even remind me of that pumpkin pie gift. It's delicious, and perfect for holiday parties. Thanks to Kraft Food & Family and my cousin Tisha (see Tisha's Tips) for making it so I could try it. I made it myself the next week - it was THAT good.
1-1/3 cups flour
3/4 cup granulated sugar, divided
1/2 cup packed brown sugar
3/4 cup (1-1/2 sticks) cold butter or margarine
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped PLANTERS Pecans
1 pkg. (8 oz.) Cream Cheese, softened
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
HEAT oven to 350°F. Line 13x9-inch pan with foil, with ends of foil extending over sides; grease foil. Mix flour, 1/4 granulated sugar and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and nuts.
RESERVE 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min. Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture.
BAKE 25 min.; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.