1 tablespoon butter
1 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 (15 ounce) can pumpkin puree
1 1/2 cups milk
1 cup white sugar
1 teaspoon pumpkin pie spice
2 eggs
3/4 cup margarine, melted
1/4 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream 1/2 cup of butter and brown sugar until smooth. Stir pumpkin into creamed mixture; cook, stirring occasionally, until mixture is thickened. Remove from heat. Mix in baking soda, salt, pumpkin pie spice and eggs. Mix in margarine, sugar, pumpkin pie spice, and milk. Mix into mixture. Fold in 1/2 cup remaining pumpkin.
Spoon pumpkin mixture into crust. Place cream cheese on top, and frost with remaining pumpkin. Cover edges of crust with foil.
Bake in preheated oven for 30 to 35 minutes, or until toothpick inserted in center comes out clean and set. Cool completely before cutting into bars. Pipe onto prepared cookie sheets, and refrigerate for at least 4 hours before serving.