• Prep Time 15 minutes
  • Baking Time 45 minutes
  • Makes About 24
  • Freezing Not Recommended

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Make.

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Ingredients

  • Crust
  • 1 1/4 cups Robin Hood® Original All Purpose Flour
  • 1/2 cup Robin Hood® Oats
  • 1/2 cup packed brown sugar
  • 1/2 tsp baking powder
  • 1/2 cup butter, melted
  • Filling
  • 1 package cream cheese, softened
  • 1 can Eagle Brand® Sweetened Condensed Milk
  • 2 cups pumpkin puree (not filling)
  • 2 eggs
  • 1 1/2 tsp pumpkin pie spice
  • Streusel topping
  • 1 cup brown sugar
  • 1 cup chopped nuts
  • 1/4 cup Robin Hood® Original All Purpose Flour
  • 1 tsp pumpkin pie spice
  • 1/4 cup butter

Serving Size: About 24

Directions

Serving Size: About 24

  • Preheat oven to 350°F (180°C). Line a 9” x 13” (3.5L) baking pan with parchment paper.
  • Crust
  • Combine ingredients and press into prepared pan. Bake 10 minutes.
  • Filling
  • Beat cream cheese until fluffy. Add remaining ingredients and beat until combined. Pour over crust.
  • Streusel
  • Combine first 4 ingredients in bowl. Cut in butter until mixture resembles coarse meal. Drop over filling.
  • Bake in preheated oven 30 – 35 minutes or until set. Cool and refrigerate at least 6 hours or overnight.

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