1 1/3 cup unbleached white flour
1/2 cup brown sugar
8 tablespoons butter (softened)
3/4 cup chopped pecans (optional)
8oz cream cheese, softened
3/4 cup sugar
1/2 cup pumpkin puree
2 eggs, slightly beaten
1 1/2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon vanilla
In a food processor, combine crust ingredients and pulse two or three times until mixture is crumbly. Reserve 2/3 cup of the mixture for topping. Press remaining mixture evenly into the bottom of an 8x11 baking dish. Bake at 350F for 15 minutes. Cool slightly.
In a medium bowl, combine filling ingredients. Using an electric mixer at medium speed, blend until mixture is smooth. Pour mixture over baked crust. Sprinkle with remaining crust topping. Bake at 350 F for 30-35 minutes or until firm.
Recipe found here.