INGREDIENTS

    CRUST
  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup land o’ lakes stick light butter

    • FILLING

  • 3 (8ounce)packages fat free cream cheese
  • 1 (15ounce)can solid-pack pumpkin
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon pumpkin pie spice
  • 3/4 teaspoon vanilla extract
  • 2 eggs , lightly beaten
  • 10 walnuts , halved

DIRECTIONS

  1. Preheat oven to 325°; spray PAM over the inside o a 13X9 pan.
  2. Combine crust ingredients and press onto the bottom of the 13X9 pan; cover and chill NO less than 15 minute.
  3. In a large mixing bowl, beat together the cream cheese and sugar until smooth; Beat in the canned pumpkin, the pie spice and vanilla.
  4. Add eggs and beat on low speed until JUST combined; our over the chilled crust; Bake in the preheated oven for 35-45 minutes or until the center is ALMOST set.
  5. Cool on a wire rack for 1 hour; then cover and chill for NO less than 8 hours or even overnight.
  6. Cut into 20 bars, topping each with a walnut half before serving.