Ingredients

The following ingredients have 24 Servings
  • 1 cup all-purpose flour
  • 1/2 cup old fashioned oats
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter (softened)
  • 1/2 teaspoon salt
  • 2 cans (15 ounces each) pumpkin puree
  • 2 cans (12 ounces each) evaporated milk
  • 4 eggs (beaten)
  • 1 1/2 cups sugar
  • 1 1/2 tablespoons cornstarch
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 cup chopped pecans
  • 1/2 cup brown sugar
  • 2 tablespoons unsalted butter (melted)
  • 1/4 teaspoon cinnamon

Instruction

  • Begin by preheating the oven to 350 degrees F. Grease a 9 x 13-inch cake pan with baking spray and set aside.
  • In a large bowl, combine the flour, oats, brown sugar, softened butter, and salt. Mix until crumbly. Press this mixture evenly into the prepared cake pan and bake for 18 minutes.
  • While the crust bakes, prepare the filling. In a large bowl, add the pumpkin, evaporated milk, eggs, sugar, cornstarch, cinnamon, vanilla, nutmeg, cloves, ginger, and salt. Whisk until smooth.
  • Pour this filling over the par-baked crust. Return it to the oven and bake for 45 minutes or until the filling is set.
  • In the meantime, in a small bowl prepare the topping by combining the pecans, sugar, butter, and cinnamon.
  • Sprinkle the topping over the pumpkin filling and bake for an additional 15 minutes.
  • Allow the Pumpkin Pie Bars to cool before serving. Cut into 24 bars. Leftover bars can be covered in plastic wrap and stored in the refrigerator.