Recipe: Pumpkin pie crumb bars
This bar features a layer of pumpkin pie between what is essentially two oatmeal cookies.
Posted — UpdatedI love anything pumpkin. Check that ... I love anything pumpkin except for the pumpkin alfredo pasta I made a couple of years ago. That never needs to go into my mouth again.
This recipe takes a little bit more effort than I usually make when baking, but it's well worth it.
Source: CookingClassy.com
1 tsp vanilla extract
Pumpkin Pie Filling
1/3 cup evaporated milk or half and half (I used evaporated milk and it came out just fine)
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, oats, salt and baking soda for 30 seconds. 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 8 by 8-inch baking dish (a 9 by 9-inch baking dish works, but you'll need to bake it a little less) and bake in preheated oven 15 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 1 hour longer.
CookingClassy.com recommends eating them warm with ice cream or topping the cooled bars with whipped cream, which we did, though it really doesn't need that extra sweetness.
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