Pumpkin Pie Bars
A delightful dessert capturing the essence of autumn with creamy pumpkin filling and a buttery crust.
Equipment
- 9x13 Baking Pan
- Mixing Bowl
- Electric Mixer
Ingredients
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup brown sugar
- 1/2 cup unsalted butter softened
- 1/2 tsp salt
- 2 cans pumpkin puree (15 ounces each)
- 2 cans evaporated milk (12 ounces each)
- 4 large eggs beaten
- 1 1/2 cups sugar
- 1 1/2 Tbsp cornstarch
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1 tsp salt
- 1/2 cup chopped pecans
- 1/2 cup brown sugar
- 2 Tbsp unsalted butter melted
- 1/4 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large bowl, combine flour, oats, brown sugar, softened butter, and salt until crumbly. Press into the bottom of the prepared pan.
- Bake the crust for 10 minutes until set.
- In another bowl, mix pumpkin puree, evaporated milk, eggs, sugar, cornstarch, cinnamon, vanilla, nutmeg, cloves, ginger, and salt until smooth.
- Pour the pumpkin filling over the baked crust and spread evenly.
- In a small bowl, combine chopped pecans, brown sugar, melted butter, and cinnamon. Sprinkle on top of the filling.
- Bake for an additional 45 minutes or until the filling is set. Let cool before slicing into bars.
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Notes
Store in an airtight container in the refrigerator for up to 5 days.