The Pioneer Woman Tasty Kitchen
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Pumpkin Pie Bars

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Level: Intermediate

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Description

Creamy pumpkin filling topped with a generous amount of buttery streusel. All the flavor of pumpkin pie, but way easier and quicker!

Ingredients

  • FOR THE CRUST AND TOPPING:
  • 2-½ cups Flour
  • 2-½ cups Rolled Oats
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 cup White Sugar
  • 1 cup Brown Sugar
  • 3 sticks Butter, Melted
  • 2 teaspoons Vanilla
  • FOR THE FILLING:
  • ½ cups White Sugar
  • ½ cups Brown Sugar
  • 2 teaspoons Cinnamon
  • 1 teaspoon Nutmeg
  • ½ teaspoons Ginger
  • ¼ teaspoons Cloves
  • ½ teaspoons Salt
  • 2 whole Eggs
  • 2 whole Egg Yolks
  • 1 teaspoon Vanilla Extract
  • 2-½ cups Pumpkin Puree
  • ⅔ cups Evaporated Milk

Preparation

For the crust and topping:
Preheat oven to 350ºF. Line a 9×13 inch pan with parchment paper or nonstick foil. Set aside.

In a large mixing bowl, combine flour, oats, salt, and baking soda. Mix in both white and brown sugars. Mix in melted butter and vanilla. Stir until just combined.

Evenly press half of the mixture into the baking dish, reserving the remaining half for the topping. Bake crust in oven for 15 minutes. Cool completely.

For the pumpkin pie filling:
In a large bowl, combine white sugar, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt.

Mix in eggs, two egg yolks, vanilla and mix until combined. Stir in pumpkin puree, and milk. Evenly pour into prepared crust. Sprinkle remaining crust on top of the filling.

Bake for 25–27 minutes, or until crust is golden brown.

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