Effortless Pumpkin Pie Bars (Print Version)
# Ingredients:
01 -
1 1/4 cups canned pumpkin puree (296g).
02 -
1/3 cup evaporated milk or half and half (85ml).
03 -
1 teaspoon ground cinnamon.
04 -
1 teaspoon vanilla extract.
05 -
1/4 cup packed brown sugar (55g).
06 -
1/4 teaspoon ground ginger.
07 -
1/4 teaspoon salt.
08 -
1/8 teaspoon ground cloves.
09 -
1/4 cup granulated sugar (50g).
10 -
1 1/4 cups quick oats (116g).
11 -
1 teaspoon vanilla extract.
12 -
1/2 teaspoon ground nutmeg.
13 -
1/2 teaspoon baking soda.
14 -
1 cup plus a little extra all-purpose flour (176g).
15 -
1/2 teaspoon salt.
16 -
1 egg plus an extra yolk.
17 -
1/2 cup granulated sugar (105g).
18 -
1/2 cup of packed light brown sugar (110g).
19 -
3/4 cup melted butter, unsalted (170g).
# Instructions:
01 -
Stir oats with sugar, flour, salt, and baking soda. Toss in vanilla and melted butter. Spread half in a greased 8x8 pan and bake 15 minutes at 350°F.
02 -
Combine pumpkin, milk, and vanilla with the spices and sugars. Beat in the eggs until it's smooth and creamy.
03 -
Pour the pumpkin mixture on top of the baked crust. Sprinkle the reserved crumbs on top.
04 -
Raise the oven rack, then bake for another 20-25 minutes until just set and barely jiggly.
05 -
Leave it on the counter for about an hour to cool down. Pop it into the fridge for another hour to chill. Try with whipped cream if you like.
# Notes:
01 -
Great warm with ice cream, almost like a crumble.
02 -
You can refrigerate leftovers for up to 3 days.