Pumpkin Pie Bars

Creamy pumpkin filling topped with a beneficiant amount of buttery streusel. All the flavor of pumpkin pie, however way less complicated and quicker!

Ingredients

FOR THE CRUST AND TOPPING:

1. 2-½ cups Flour
2. 2-½ cups Rolled Oats
3. 1 teaspoon Salt
4. 1 teaspoon Baking Soda
5. 1 cup White Sugar
6. 1 cup Brown Sugar
7. three sticks Butter, Melted
8. 2 teaspoons Vanilla

FOR THE FILLING:

1. ½ cups White Sugar
2. ½ cups Brown Sugar
3. 2 teaspoons Cinnamon
4. 1 teaspoon Nutmeg
5. ½ teaspoons Ginger
6. ¼ teaspoons Cloves
7. ½ teaspoons Salt
8. 2 complete Eggs
9. 2 entire Egg Yolks
10. 1 teaspoon Vanilla Extract
11. 2-½ cups Pumpkin Puree
12. ⅔ cups Evaporated Milk

Preparation

For the crust and topping:

Preheat oven to 350ºF. Line a nine×thirteen inch pan with parchment paper or nonstick foil. Set aside.

In a large blending bowl, combine flour, oats, salt, and baking soda. Mix in each white and brown sugars. Mix in melted butter and vanilla. Stir till simply mixed.

Evenly press half of the mixture into the baking dish, booking the closing half of for the topping. Bake crust in oven for 15 minutes. Cool absolutely.

For the pumpkin pie filling:

In a huge bowl, combine white sugar, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt.

Mix in eggs, two egg yolks, vanilla and mix until blended. Stir in pumpkin puree, and milk. Evenly pour into organized crust. Sprinkle ultimate crust on top of the filling.

Bake for 25–27 minutes, or until crust is golden brown.

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