Pumpkin Pie Bars with Pecan Crumble
Even easier than pie, these Pumpkin Pie Bars with Pecan Crumble are the perfect fall dessert! Made with a simple oatmeal brown sugar crust, and topped with an amazing pecan crumble, this pumpkin dessert will be even more popular than the classic pie!
Equipment
- 9 x 13" Pan This Anolon non-stick 9 x 13" cake pan comes with a lid for easy storage. Great for cakes, brownies and bars!
- Glass Mixing Bowls Ideal for cooking and baking, and great for anything that needs to go into a microwave.
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
Ingredients
Crust and Topping:
- 2 1/4 cups quick oats dry, uncooked
- 2 1/4 cup all purpose flour
- 1 1/2 cups brown sugar
- 1 cup butter 2 sticks, melted
- 1 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup pecans roughly chopped
Pumpkin Filling:
- 1 (15 oz. can) Pumpkin Puree
- 1 (12 oz. can) Evaporated Milk
- 3/4 cup granulated sugar
- 2 eggs
- 2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
- 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 crumbly.
- To a 9 x 13" 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 crumble mixture for the topping.
For the Pumpkin Pie 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.
- 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.
- Remove from oven and let bars come to room temperature before slicing.
- Refrigerate any leftovers in an airtight container.
Notes
Bars are best served chilled. They are easier to cut when cold, and will yield a more uniform square.
Great served with whipped cream.
Nutrition
Serving: 20barsCalories: 283kcalCarbohydrates: 41gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 41mgSodium: 225mgPotassium: 91mgFiber: 2gSugar: 24gVitamin A: 318IUVitamin C: 0.1mgCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!