1-1/3 cups flour
3/4 cup granulated sugar, divided
1/2 cup packed brown sugar
3/4 cup (1-1/2 sticks) cold butter or margarine
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped pecans
1 8 oz pkg cream cheese, softened
1 15 oz can pumpkin
1 Tbsp. pumpkin pie spice
Heat oven to 350°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides; grease foil. Mix flour, 1/4 granulated sugar and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Stir in oats and nuts.
Reserve 1 cup oat mixture; press remaining onto bottom of prepared pan.
Bake 15 min. Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until well blended.
Pour over crust; sprinkle with reserved crumb mixture.
Bake 25 min.; cool 10 min.
Use foil to transfer dessert from pan to wire rack; cool completely.