Pumpkin pie is one of my favorites, but I don’t like pie crust. I have a recipe I’ll tolerate, but mostly I eat the pie and leave the crust. That’s why this pumpkin pie bar recipe is my all-time favorite pumpkin recipe because it’s like my favorite pie…without pie crust. Instead, it has a delicious oatmeal/granola crust. Let’s get to it!
What You Need:
- 9” x 12” glass baking dish
- Mixing bowl
- 2 cups or 1 can of pumpkin puree
- 12oz of evaporated milk
- 1 cup flour
- ½ cup oatmeal (any)
- ½ cup softened unsalted butter
- 2 Tbsp cold unsalted butter
- 1 cup brown sugar (divided)
- 2 eggs
- ½ tsp salt
- ¾ cup white sugar
- ¼ tsp ground cloves
- 1 tsp ground cinnamon
- ½ ground ginger
Crust:
Combine 1 cup flour, ½ cup oatmeal, ½ brown sugar, ½ cup softened butter.
Mix using a pastry cutter until the dry ingredients are worked into the butter well.
Pour into the ungreased 9”x13” glass baking pan.
Press to make an even crust.
Bake at 350⁰F for 15 minutes
Filling:
Combine 2 cups pumpkin puree, or one can, 2 eggs, 12 oz (1 can) evaporated milk, ½ tsp salt, ¾ cup white sugar, ¼ tsp cloves, 1 tsp cinnamon, ½ tsp ginger. Mix until combined.
Pour over crust and bake for 20 minutes at 350⁰F
Topping:
Combine ½ cup brown sugar and 2 Tablespoons cold butter to make a crumble. Sprinkle over the top of the bars and bake another 15-20 minutes until the pumpkin pie filling is set.
Baking time will vary depending on the moisture content of your pumpkin puree. I try to get my homemade puree as dry as I can. It is done when as butter knife inserted into the center comes out mostly clean.
Serve with whipped cream.
Enjoy!
For more made-from-scratch goodness, check out my Facebook community Home Instead, where we share practical homesteading tips and recipes for busy families.
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