Pumpkin Pie Bars with Brown Sugar Oat Crust

Name: Pumpkin Pie Bars with Brown Sugar Oat Crust
Prep time: 25 min
Cook time: 54 min
Total time: 1 h 19 min
Yield: 24 servings
Cuisine: American
Ingredients: 1½ cups (190 g) all-purpose flour, spooned into the cup and leveled; 1 cup (90 g) old-fashioned rolled oats; ¾ cup (165 g) light brown sugar, firmly packed; 1 tsp (2½ g) ground cinnamon; ½ tsp (3 g) fine salt; ¾ cup (170 g) unsalted butter, cold, cut into ½-inch cubes; ½ cup (55 g) pecans, roughly chopped (optional); 15 oz can (about 1¾ cups) (425 g) pumpkin puree (not pie filling); 12 oz can (1½ cups) (354 ml) evaporated milk, at room temperature; 3 large (150 g) large eggs, at room temperature; ¾ cup (165 g) light brown sugar, firmly packed; 2 tsp (10 ml) pure vanilla extract; 2 tsp (5 g) ground cinnamon; 1 tsp (2 g) ground ginger; ¼ tsp (½ g) freshly grated or ground nutmeg; ⅛ tsp (0.3 g) ground cloves; ½ tsp (3 g) fine salt

From the MyKitchenBank Kitchen

A buttery brown sugar oat crust holds a silky, spiced pumpkin pie filling made with evaporated milk, finished with a crunchy cinnamon oat streusel. All the flavor of pumpkin pie, but easy to slice, serve, and carry to a party.

Prep: 25 min
Cook: 54 min
Wait: 3 hr
Total: 4 hr 19 min
Makes: 24 bars (one 9×13-inch pan)

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Ingredients

24 servings

For the crust and streusel
1½ cups (190 g) all-purpose flour, spooned into the cup and leveled
1 cup (90 g) old-fashioned rolled oats
¾ cup (165 g) light brown sugar, firmly packed
1 tsp (2.5 g) ground cinnamon
½ tsp (3 g) fine salt
¾ cup (170 g) unsalted butter, cold, cut into ½-inch cubes
½ cup (55 g) pecans, roughly chopped (optional)
For the filling
15 oz can (about 1¾ cups) (425 g) pumpkin puree (not pie filling)
12 oz can (1½ cups) (354 ml) evaporated milk, at room temperature
3 large (150 g) large eggs, at room temperature
¾ cup (165 g) light brown sugar, firmly packed
2 tsp (10 ml) pure vanilla extract
2 tsp (5 g) ground cinnamon
1 tsp (2 g) ground ginger
¼ tsp (0.5 g) freshly grated or ground nutmeg
⅛ tsp (0.3 g) ground cloves
½ tsp (3 g) fine salt

Equipment (9)

9×13-inch (23×33 cm) metal or glass baking pan
Parchment paper
Large mixing bowl
Medium mixing bowl
Whisk
Measuring cups and spoons
Wire cooling rack
Sharp knife
Instant-read thermometer

Steps

Before you start

Cut the butter into cubes and keep it in the fridge until you use it. Cold butter gives a crumbly crust and streusel.
Buy plain pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. Use a standard 15 oz (425 g) can.
Use evaporated milk, not sweetened condensed milk. Use a standard 12 oz (354 ml) can.
Plan about 4 hours in total. The bars need 1 hour to cool and 2 hours to chill before you can cut clean squares.
Position an oven rack in the center and preheat to 350°F (175°C).

1
Prepare the panOven 350°F / 175°C
- Position a rack in the center of the oven and heat to 350°F (175°C).
- Line a 9×13-inch (23×33 cm) baking pan with parchment, leaving 2 inches of overhang on the two long sides to use as handles later.
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Ready when: Pan is fully lined with the parchment overhanging the long sides.
Tip: A little dab of butter under the parchment keeps it from sliding.
2
Make the crumb mixture
- In a large bowl, whisk together the flour, oats, 165 g (¾ cup) brown sugar, 1 tsp cinnamon, and ½ tsp salt.
- Add the cold butter cubes.
- Rub the butter into the dry ingredients with your fingertips, pinching and squeezing, for about 3 minutes.
- Stop when the mixture looks like coarse, moist crumbs with some pea-sized clumps and it holds together when squeezed.
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Ready when: Coarse, moist crumbs that clump when squeezed, with no dry flour left.
Tip: If the butter softens and the mixture turns greasy, chill the bowl for 10 minutes before continuing.
3
Press in the crust
- Measure out 1½ cups (about 190 g) of the crumb mixture and set aside for the topping.
- Stir the chopped pecans, if using, into this reserved portion.
- Tip the rest into the lined pan and press it into an even, compact layer over the whole bottom with the flat bottom of a measuring cup.
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Ready when: Crust is an even, firmly packed layer about ¼ inch thick, with no thin spots.
Tip: Press firmly into the corners so the filling cannot seep underneath.
4
Prebake the crustOven 350°F / 175°C
- Bake the crust at 350°F (175°C) for 12 minutes, until it looks set and the edges are just starting to turn light golden.
- Leave the oven on.
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Ready when: Surface looks dry and set; edges are light golden.
Tip: Mix the filling while the crust bakes, but do not pour it on until the crust is out of the oven.
5
Whisk the filling
- In a medium bowl, whisk the eggs until the yolks and whites are blended.
- Add the pumpkin puree, evaporated milk, 165 g (¾ cup) brown sugar, vanilla, 2 tsp cinnamon, ginger, nutmeg, cloves, and ½ tsp salt.
- Whisk for about 1 minute until completely smooth, with no streaks of egg or lumps of sugar.
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Ready when: Filling is a uniform deep orange-brown and pourable, with no streaks.
Tip: Press any lumps of brown sugar against the side of the bowl with the whisk so they dissolve.
6
Bake the fillingOven 350°F / 175°C
- Pour the filling over the warm crust and gently tilt the pan to level it.
- Carefully return it to the oven and bake at 350°F (175°C) for 20 minutes, until the edges are set and the center is still quite wobbly.
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Ready when: Edges are firm and slightly puffed; the center is still loose and jiggly.
Tip: Slide the oven rack out slightly before pouring in more filling than needed. Fill the pan on the rack to avoid spills.
7
Add streusel and finish bakingOven 350°F / 175°C
- Remove the pan and quickly scatter the reserved crumb mixture evenly over the filling, breaking up any large clumps.
- Return to the oven and bake 22 to 25 minutes more, until the topping is golden brown and the center reads 175°F (80°C) on an instant-read thermometer.
- The center should jiggle only slightly like set gelatin.
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Ready when: Topping is golden brown, the filling is puffed at the edges, and the center reads 175°F (80°C).
Tip: If the topping browns before the center sets, loosely tent the pan with foil.
8
Cool to room temperature
- Set the pan on a wire rack and cool for 1 hour.
- The filling will continue to set and the center will firm up as it cools.
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Ready when: Pan is no longer warm to the touch and the center does not wobble.
Tip: Do not chill while hot. Trapped steam can make the streusel soggy.
9
Chill and slice
- Refrigerate the cooled bars, uncovered, for at least 2 hours until fully cold and firm.
- Lift the slab out using the parchment handles and set it on a cutting board.
- Cut into 4 strips lengthwise and 6 crosswise to make 24 bars, wiping the knife clean between cuts.
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Ready when: Filling is cold and firm, and a knife cuts through without smearing.
Tip: Wipe the knife with a damp towel between cuts for neat edges.

Good to know

Tips

Prebaking the crust is what keeps the bottom crisp instead of soggy, so don't skip it.
Blot the pumpkin puree with a paper towel if it looks watery, since extra moisture can leave the filling soft.
Don't overbake. Pull the pan when the center still jiggles slightly and reads 175°F (80°C). Overbaking cracks the surface and makes the filling rubbery.
Serve cold with whipped cream and a dusting of cinnamon.

Make ahead

"Bake, cool, and chill the bars up to 2 days ahead, keeping them whole in the pan, covered, in the fridge. Cut just before serving. The bars can also be frozen whole or cut."

Storage & reheating

"Room temperature: up to 2 hours (the filling contains eggs and milk). Refrigerator: store airtight for up to 4 days. Freezer: wrap individual bars well and freeze up to 2 months; thaw overnight in the fridge. Serve cold or let sit 15 minutes at room temperature. To crisp the streusel, warm the bars at 300°F (150°C) for 8 to 10 minutes."

Substitutions

evaporated milk → Heavy cream or half-and-half, 1½ cups (355 ml). Bars will be slightly richer and a little softer. Bake until the center reads 175°F (80°C).
light brown sugar → Granulated sugar, ¾ cup (150 g). The flavor will be a bit less caramel-like but the texture is the same.
pecans → Chopped walnuts, or leave out for a nut-free version. Use the same 55 g amount or omit with no other changes.
ground cinnamon → Pumpkin pie spice, 1 tbsp total in place of the cinnamon, ginger, nutmeg, and cloves. Convenient, but the flavor is slightly less balanced.