LAYERED PUMPKIN PIE BARS RECIPE

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Ingredients

  • Crust and Topping Ingredients:
  • 2 1/2 C flour
  • 2 1/2 C old fashioned rolled oats
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 1 C sugar
  • 1 C brown sugar, packed
  • 1 1/2 C (3 sticks) unsalted sweet cream butter, melted
  • 2 tsp vanilla extract
  • Pumpkin Pie Filling Ingredients:
  • 1/2 C sugar
  • 1/2 C brown sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground gingers
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 2 large eggs
  • 2 large egg yolks
  • 1 tsp pure vanilla extract
  • 2 1/2 C canned pumpkin puree
  • 2/3 C Evaporated Milk

Instructions

  1. Preheat oven to 350 degree’s and line a 9×13 baking dish with parchment paper
  2. In a large mixing bowl, whisk together the flour, oats, salt and baking soda together
  3. Mix in 1/2 C sugar and 1/2 C brown sugar in with the dry ingredients
  4. Mix in the melted butter and vanilla into the dry ingredients and stir until evenly moist
  5. Press half of the mixture into the baking dish and bake in the oven for 15 minutes
  6. Once baked, allow to cool completely

Pumpkin Pie Directions :

  1. While the crust is baking, using a standing mixer, mix together 1/2 C sugar and 1/2 C brown sugar, cinnamon, nutmeg, ginger, cloves, and salt until combined
  2. Mix in the two eggs, two egg yolks, vanilla and mix until combined
  3. Mix in the pumpkin puree and milk until combined
  4. Pour pumpkin pie mixture onto cooled crust
  5. Sprinkle remaining crust on top of the pumpkin pie mixture
  6. Bake in the oven for 25 minutes or until the crust is golden and the center jiggles slightly
  7. Allow to cool completely before enjoying!