Ingredients
1cupall purpose flour
¾cupbrown sugar,packed
½tspsalt
½cupunsalted butter,chilled and diced
1cuppecan halves
¾cupold fashioned oats
8ozcream cheese,(1 package), room temperature
¾cuppure pumpkin,canned
½cupsugar
1large egg
1½tspground cinnamon
1tspground ginger
1cupsour cream
2tbspsugar
¼tspvanilla extract
Preparation
Preheat oven to 350 and line a 9×9 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 3½ cups of the mixture into the bottom of the 9×9-inch pan.
Put remaining crumbs on the baking sheet and bake for 8 to 10 minutes until golden stirring once. Remove from oven.
Bake the crust for 10 to 12 minutes and remove from the oven. Keep the oven on while preparing the filling.
Beat together cream cheese and pumpkin until smooth. Add sugar, egg, cinnamon, and ginger.
Spread over the crust. Bake for about 20 minutes until the edges start to rise.
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.
Serve and enjoy!
