I don't know if this is the recipe you are looking for or not but there is a Pumpkin Cream Cheese Squares in the Stoneware Sensations.

Carol -

 

Did you know you can do a recipe search at CC?  It will tell you exactly which book and what page.  I would do it for you, but I am heading for chat to see if anyone is still there. 

I think this is what you were looking for from the More Stoneware Sensations cookbook.

 

Tina

 

Pumpkin Pie a la Easy

 

1 1/4 cups flour
3/4 cup quick or old fashioned oats
1/2 cup packed brown sugar
1/2 cup pecans, chopped
2/3 cup butter or margarine, melted
4 eggs
2 (15 oz) cans solid pack pumpkin
2 (14 oz) cans sweetened condensed milk (not evaporated milk)
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp salt
Thawed frozen whipped topping (optional)
Pecan halves (optional)

 

Preheat oven to 350. In Classic Batter Bowl, combine flour, oats and brown sugar. Chop pecans using Food Chopper. Add to Batter Bowl. Melt butter in Covered Micro Cooker on HIGH 1 minute or until melted. Add to dry ingredients; mix well. Press mixture onto bottom of Stoneware Bar Pan. Bake 15 minutes. Meanwhile, lightly beat eggs in Batter Bowl using Stainless Steel Whisk. Add pumpkin, sweetened condensed milk, spices and salt; whisk until smooth. Pour over crust. Bake 30-35 minutes or until filling is set and knife inserted in center comes out clean. Let cool at room temperature. Cut into squares; serve using Mini Serving Spatula. Garnish each serving with whipped topping using Easy Accent Decorator, pecan halves and additional ground cinnamon, if desired. Refrigerate any leftover pie squares.

 

Makes 24 servings.

anyone tried this with the cinnamon plus?  I know I would drop the nutmeg.... but would you also skip the ginger?