Effortless Pumpkin Pie Bars (Print Version)
# Ingredients:
01 -
1/2 teaspoon ground nutmeg.
02 -
1/8 teaspoon ground cloves.
03 -
1/4 teaspoon ground ginger.
04 -
1/4 teaspoon salt.
05 -
1/2 teaspoon salt.
06 -
1/2 teaspoon baking soda.
07 -
1/3 cup evaporated milk or half and half (85ml).
08 -
1 large egg plus 1 egg yolk.
09 -
1/2 cup granulated sugar (105g).
10 -
1/2 cup packed light brown sugar (110g).
11 -
1 teaspoon vanilla extract.
12 -
1/4 cup packed brown sugar (55g).
13 -
1/4 cup granulated sugar (50g).
14 -
3/4 cup unsalted butter, melted (170g).
15 -
1 1/4 cups canned pumpkin puree (296g).
16 -
1 teaspoon ground cinnamon.
17 -
1/4 teaspoon salt.
18 -
1 1/4 cups quick oats (116g).
19 -
1/4 teaspoon vanilla extract.
20 -
1 1/4 cups all-purpose flour (176g).
# Instructions:
01 -
Blend flour, oats, sugars, baking soda, and salt in a bowl. Pour in melted butter and vanilla. Press half into a greased 8x8 dish and bake 15 minutes at 350°F.
02 -
Whisk together the sugars, spices, and salt. Stir in eggs, pumpkin, milk, and vanilla until smooth and creamy.
03 -
Spread the center mixture onto the baked crust. Bake for 15 minutes and sprinkle the rest of the crumb mixture on top.
04 -
Move the oven rack higher. Bake another 20-25 minutes, waiting until the middle jiggles just slightly and the top is golden.
05 -
Rest at room temperature for an hour, then refrigerate for another hour. Serve with whipped cream if you'd like.
# Notes:
01 -
Tastes great warm with ice cream, just like a crisp.
02 -
Keep in the fridge for up to 3 days.