Pumpkin Pie Crisp Bars
When I first met Richard, I remember asking if he liked Pumpkin Pie. I was shocked to learn that he had never had it before. He had been offered but it looked weird to him. Needless to say, he tried it and loved it. But I also get it – it does look a little weird to the first time.
Thanksgiving is just around the corner and I wanted to see if I could try a recipe that would make this a little more appetizing but also up the game with the flavor. So I wanted to take two of my favorite things into one recipe. I love apple crisp, well, more so the crisp part and I wanted to see if I could get this combined with the classic pumpkin favor. The sweetness of the of crisp paired with the full fall flavors are amazing – even ask my husband!
The best part is – this is EASY. So get out your supplies – lets get started!
- 1 1/4 cups all-purpose flour
- 1 1/4 cups quick oats (old fashioned works too)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 3/4 cup butter, melted
- 1 tsp vanilla extract
- Pumpkin Pie Filling
- 1/4 cup granulated sugar
- 1/4 cup packed-light brown sugar
- 1 1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 large egg
- 1 large egg yolk
- 1/2 tsp vanilla extract
- 1 1/4 cups canned pureed pumpkin
- 1/3 cup evaporated milk
- Homemade whipped cream, for serving
- Candies as garnish
- Preheat oven to 350 degrees.
- In a mixing bowl, whisk together flour, oats, salt and baking soda until full incorporated. Add in 1/2 cup granulated sugar and 1/2 cup brown sugar an mix until no clumps remain. Combine melted butter and vanilla and add to mixture, then stir with a spoon until evenly moistened. Gently press half of the mixture into a greased 9 by 9-inch baking dish would be great to, and bake in preheated oven 10 minutes.
- Meanwhile in a mixing bowl, whisk together 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, nutmeg, ginger, cloves and salt. Add in egg, egg yolk and vanilla and stir until blended. Mix in pumpkin then milk.
- Pour mixture over baked cookie portion and return to oven to bake 15 minutes, then remove from oven and sprinkle remaining cookie crumb mixture over top while breaking the crumb into small bits. Transfer oven rack closer to the top-center (not directly beneath but a few levels below) and return to oven to bake about 20 - 25 minutes longer until golden on top and center only jiggles slightly.
- Remove from oven and allow to cool 1 hour at room temperature, then transfer to refrigerator to cool longer (or serve warm). Cut into squares and serve with whipped cream.