Pumpkin Pie Bars (Print Version)
# Ingredients:
01 -
1 1/4 cups (176g) of plain flour.
02 -
1/2 teaspoon baking soda.
03 -
1 1/4 cups (116g) quick-cooking oats.
04 -
3/4 cup (170g) melted unsalted butter.
05 -
1/4 teaspoon salt.
06 -
1/8 teaspoon ground cloves.
07 -
1 teaspoon vanilla extract.
08 -
1/4 teaspoon ground ginger.
09 -
1/4 cup (55g) packed brown sugar.
10 -
1 teaspoon ground cinnamon.
11 -
1/2 cup (105g) white sugar.
12 -
1/4 cup (50g) granulated sugar.
13 -
1/2 teaspoon salt.
14 -
1/2 cup (110g) tightly packed light brown sugar.
15 -
1/2 teaspoon vanilla extract.
16 -
1/2 teaspoon ground nutmeg.
17 -
1 large egg plus one egg yolk.
18 -
1/3 cup (85ml) evaporated milk or half and half.
19 -
1 1/4 cups (296g) canned pumpkin puree.
# Instructions:
01 -
In a bowl, blend together oats, sugar, soda, salt, and flour. Stir in melted butter and a bit of vanilla. Push half into a sprayed 8x8 dish. Preheat oven to 350°F and bake 15 minutes.
02 -
Combine sugars, salt, and spices in another bowl. Whisk in eggs, add vanilla, canned pumpkin, and your milk, and mix until smooth.
03 -
Pour pumpkin mix onto the baked crust. Pop it back in for 15 minutes. Sprinkle leftover crumb topping on top.
04 -
Shift rack up a notch. Let it go for 20-25 more minutes till the center just barely jiggles and top is golden.
05 -
Leave out for about an hour to cool down, then pop in the fridge for an hour to chill. Whipped cream is a nice touch before serving!
# Notes:
01 -
Warm with a scoop of ice cream works well!
02 -
Keep in the fridge for 3 days max.