Pumpkin Pie Bars with Pecan Crumble



Crust and Topping: – 2 1/4 c. Old Fashioned or Quick oatmeal (dry, uncooked) – 2 1/4 c. All purpose flour – 1 1/2 c. brown sugar – 1 c. butter (2 sticks), melted – 1 1/2 tsp. baking soda – 1 tsp. ground cinnamon – 1/2 tsp. salt – 1/2 c. pecans, roughly chopped Pumpkin Filling: – 1 (15 oz. can) Pumpkin Puree – 1 (12 oz. can) Evaporated Milk – 3/4 c. granulated sugar – 2 eggs – 2 tsp. pumpkin pie spice – 1 tsp. vanilla extract


Step 1

Preheat oven to 350 degrees. For the crust: In a mixing bowl, combine the oatmeal, flour, brown sugar, baking soda, cinnamon and salt. Melt the butter, and pour over mixture. Stir together until completely incorporated and crumbly.

Step 2

To a 9x13" pan, add 3/4 of the crust mixture, and press firmly to the bottom of the pan. (The bottom of a measuring cup works well.) Make sure to reserve the remaining 1/4 of the crust, as you'll use this for the topping.

Step 3

For the pumpkin filling: In a mixing bowl, add the pumpkin, milk, sugar, eggs, pumpkin pie spice and vanilla. Whisk together until smooth and all ingredients are incorporated. Pour over the top of the pressed crust. Bake at 350 for 20 minutes.

Step 4

While the crust and pumpkin filling bake, chop the pecans and add to the remaining 1/4 of the crust mixture. Once the bars have baked for 20 minutes, remove from oven. Top the pumpkin evenly with the pecan/crust crumble. Bake the bars for another 15 minutes.

Step 5

Remove from oven and let bars come to room temperature before slicing. Refrigerate any leftovers in an airtight container.

Check out a couple of our other pumpkin recipes below!