Barfly Pumpkin Pie

• 1 13 cups flour
• 12 cup brown sugar, firmly packed
• 34 cup granulated sugar, divided
• 34 cup butter, cold
• 1 cup quick-cooking oats, uncooked
• 12 cup pecans, chopped
• 8 ounces cream cheese, softened
• 3 eggs
• 1 (15 ounce) can pumpkin pie filling

1. Preheat oven to 350F Grease 13x9-inch foil lined baking pan.
2. Mix flour, brown sugar and 1/2 of the granulated sugar in medium bowl; cut in butter until mixture resembles coarse crumbs.
3. Stir in oats and pecans.
4. Set aside 1 Cup of the sugar/oat mixture, press remaining mixture into bottom of greased pan.
5. Bake 15 minutes.
6. Beat cream cheese, remaining 1/2 cup sugar, eggs and pumpkin pie filling in small bowl with electric mixer on medium speed until well blended.
7. Pour over crust; sprinkle with reserved crumb mixture.
8. Bake 25 minutes.
9. Remove from pan and cool completely on wire rack.
10. Cut into 24 bars.

flour, brown sugar, sugar, butter, oats, pecans, cream cheese, eggs, pumpkin pie filling

Taken from www.food.com/recipe/barfly-pumpkin-pie-414482 (may not work)