Ingredients (~18 bars)
- 9 tablespoons butter, melted
- 1 1/2 cups rolled oats
- 1 1/2 cups oat flour
- 3/4 cup light brown sugar
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp pumpkin pie spice
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 1 large egg
- 3/4 tsp vanilla extract
- 3/4 tsp pumpkin pie spice
Prepare the Oat Crumble Base
Preheat the oven to 350°F.
Line a 9×13 baking dish with parchment paper.
Combine the melted butter, oats, oat flour, brown sugar, baking soda, baking powder, salt, and 3/4 tsp pumpkin spice using a fork.
This mixture should hold together when squeezed but can barely break apart at the same time.
Set aside 3/4 cup of this oat crumble mixture for the topping.
Bake the Bottom Crust
Place the remaining crumble mixture evenly in the bottom of the prepared baking dish.
Using the bottom of a measuring cup, really press down on this mixture to ensure a solid base that won’t fall apart.
Bake at 350°F for 10 minutes or until set but not browned.
Remove from the oven.
Allow to cool as you make the filling but keep the oven on.
Make Pumpkin Filling
In a mixing bowl, combine the pumpkin puree, the sweetened condensed milk, the egg, the vanilla, and the remaining 3/4 tsp pumpkin spice.
Beat until all lumps are removed.
The mixture should be thick but pourable.
Pour pumpkin filling on top of the baked oat crumble and spread evenly to the edge.
Sprinkle on remaining oat crumble mixture but do not press down.
Just let it rest lightly on top of the pumpkin filling.
Bake for approximately 40 minutes or until filling is set and there is no jiggle when the baking dish is shaken.
Allow topping to turn a golden brown colour.
Cool and Chill Before Cutting
Allow bars to cool to room temperature before moving to the refrigerator for at least two hours to chill.
This cooling and chilling process is essential; if you do not chill the bars they will be too soft to cut with a knife.
When chilled, cut into squares using a sharp knife, wiping off the knife between cuts.
Pumpkin Pie Crumble Bars
Ingredients
Ingredients (~18 bars)
- 9 tablespoons butter melted
- 1 1/2 cups rolled oats
- 1 1/2 cups oat flour
- 3/4 cup light brown sugar
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp pumpkin pie spice
- 1 can pumpkin puree 15 oz
- 1 can sweetened condensed milk 14 oz
- 1 large egg
- 3/4 tsp vanilla extract
- 3/4 tsp pumpkin pie spice
Instructions
- Preheat oven to 350F and line 9×13 pan with parchment paper.
- Mix melted butter, oats, oat flour, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice.
- Reserve 3/4 cup crumble for topping.
- Press remaining crumble into pan bottom and bake 10 minutes.
- Whisk pumpkin puree, condensed milk, egg, vanilla, and pumpkin pie spice until smooth.
- Pour filling over crust and sprinkle reserved crumble on top.
- Bake 40 minutes until filling is set and topping is golden.
- Cool completely at room temperature.
- Chill in refrigerator for 2 hours.
- Cut into squares with clean knife between cuts.
