These Pumpkin Pie Bars with an oatmeal crust combine the creamy, spiced flavors of classic pumpkin pie with the sweet, crumbly texture of an oatmeal crust. They are a fantastic alternative to traditional pumpkin pie and are perfect for fall gatherings, Thanksgiving, or as a cozy dessert for any occasion. Here’s how to make them step by step.
Ingredients:
For the Oatmeal Crust and Crumble:
- Rolled oats – 1 1/2 cups (120 g)
- All-purpose flour – 1 1/4 cups (160 g)
- Brown sugar – 3/4 cup (150 g), packed
- Ground cinnamon – 1/2 tsp
- Salt – 1/4 tsp
- Butter – 3/4 cup (170 g), melted
For the Pumpkin Filling:
- Pumpkin puree – 1 (15 oz/425 g) can (or homemade equivalent)
- Sweetened condensed milk – 1 (14 oz/396 g) can
- Eggs – 2 large
- Ground cinnamon – 1 tsp
- Ground ginger – 1/2 tsp
- Ground nutmeg – 1/4 tsp
- Ground cloves – 1/4 tsp
- Salt – 1/2 tsp
Instructions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper for easy removal.
Step 2: Prepare the Oatmeal Crust
- Mix Dry Ingredients: In a large mixing bowl, combine 1 1/2 cups of rolled oats, 1 1/4 cups of flour, 3/4 cup of brown sugar, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of salt.
- Add Butter: Pour in the 3/4 cup of melted butter and stir until the mixture becomes crumbly and moist.
- Form the Base: Press about two-thirds of the oatmeal mixture into the bottom of the prepared baking pan, using your fingers or the back of a spoon to create an even layer.
- Pre-bake the Crust: Bake the crust for 10-12 minutes, until it’s slightly golden. Remove from the oven and let it cool slightly while you prepare the pumpkin filling.
Step 3: Make the Pumpkin Filling
- Mix the Filling: In a separate bowl, whisk together the pumpkin puree, sweetened condensed milk, 2 eggs, 1 teaspoon of cinnamon, 1/2 teaspoon of ginger, 1/4 teaspoon of nutmeg, 1/4 teaspoon of cloves, and 1/2 teaspoon of salt until smooth and fully combined.
- Pour the Filling: Pour the pumpkin mixture over the pre-baked oatmeal crust, spreading it evenly with a spatula.
Step 4: Add the Crumble Topping
Sprinkle the remaining oatmeal crumble mixture evenly over the top of the pumpkin filling. This will create a crispy, sweet topping that complements the creamy pumpkin layer.
Step 5: Bake
Place the pan back in the oven and bake for 30-35 minutes, or until the pumpkin filling is set and the topping is golden brown. The bars should have a slight jiggle in the center but will firm up as they cool.
Step 6: Cool and Serve
- Cool: Allow the pumpkin pie bars to cool in the pan for at least 1 hour at room temperature. For easier slicing, refrigerate the bars for an additional hour or until firm.
- Serve: Once cooled, cut into squares or bars. Optionally, garnish with a dollop of whipped cream or a light dusting of powdered sugar for extra flair.
Notes:
- Storage: These pumpkin pie bars can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Make-ahead tip: You can prepare and refrigerate the bars a day in advance, making them an excellent option for holiday prep.
Nutrition Information (per serving, assuming 12 servings):
- Calories: 280 kcal
- Fat: 12 g
- Carbohydrates: 40 g
- Protein: 4 g
- Sugar: 26 g
- Fiber: 2 g
These Pumpkin Pie Bars with their rich pumpkin filling and crumbly oatmeal crust are the perfect fall dessert. They’re easy to make and a fun twist on traditional pumpkin pie, combining the warmth of seasonal spices with a delightful texture that everyone will love!
