Ingredients
- Crust:
- 1 C. all purpose flour
- 3/4 C. golden brown sugar – packed
- 1/2 t. salt
- 1 stick chilled unsalted butter – diced
- 1 C. pecan halves
- 3/4 C. old-fashioned oats (I used quick cooking because I was out of old fashioned)
- Filling:
- 1 (8-ounce) package cream cheese – room temperature
- 3/4 C. fresh or canned pumpkin puree
- 1/2 C. sugar
- 1 large egg
- 1 1/2 t. ground cinnamon
- 1 t. ground ginger
- Topping:
- 1 C. sour cream
- 2 T. sugar
- 1/4 t. vanilla extract
Preparation
Step 1
For crust:
Preheat oven to 350°F. Generously butter 9x9x2-inch metal baking pan. Line rimmed baking sheet with parchment. Using on/off turns, blend first 4 ingredients in processor until coarse meal forms. Add pecans; using on/off turns, process until nuts are chopped. Add oats; process using on/off turns until mixture is moistened but not clumping. Press 3 1/2 cups crumbs onto bottom of prepared square pan (do not clean processor). Transfer remaining crumbs to lined baking sheet. Bake crumbs on sheet until golden, stirring once, about 12 minutes. Cool crumbs. Bake crust until golden, about 15 to 20 minutes. Remove from oven while preparing filling. Maintain oven temperature.
For filling:
Blend all ingredients in same processor until smooth. Spread filling over warm crust; bake until set, dry in center, and beginning to rise at edges, about 20 minutes. Maintain oven temperature.
For topping:
Mix all ingredients in small bowl. Spread evenly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes. Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping. Cover; chill until cold, about 2 hours. Do ahead Can be made 2 days ahead. Keep chilled. Cut into squares.
Roasted Pumpkin Puree:
1 3lb. sugar or cheese pumpkin
2 T. olive oil
Kosher Salt
Preheat oven to 400 degrees. Carefully cut the pumpkin into four big wedges – get rid of the stem. Scoop out the seeds and pulp (you can toast the seeds if you like), drizzle then rub the pumpkin wedges with olive oil, sprinkle generously with salt, and then bake on a baking sheet (middle rack) until tender throughout – about an hour. Scoop flesh out of the skins and puree with a hand blender, food processor or mash well by hand.