Easy Pumpkin Pie Bars with Oat Crust
Easy Pumpkin Pie Bars
with Oat Crust are the quick and easy way to enjoy pumpkin pie! They
take only 15 minutes of prep with no dough rolling required!
Ingredients:
For the crust:
- 1 cup all purpose flour
- 2 tablespoons brown sugar
- pinch salt
- 4 ounces (1 stick) unsalted butter, softened
- 1/2 cup quick oats
For the filling:
- 2 large eggs
- 15 ounce can pumpkin puree (not pumpkin pie filling)
- 14 ounce can sweetened condensed milk
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves (optional)
For the whipped cream:
- 1/2 cup heavy whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Directions:
Preheat the oven to 350 degrees and grease a 9×13″ baking dish with cooking spray. Set aside.
Prepare the crust:
- Place the flour, brown sugar, and pinch of salt in a medium bowl and whisk to combine. Beat in the softened butter with a hand mixer on medium speed just until incorporated.
- Stir in the quick oats just until combined.
- Pour the crust mixture into the prepared pan and press evenly. Bake for 15-20 minutes or until golden brown.
Prepare the filling:
- Place the eggs in a medium bowl and beat well with a whisk. Add the pumpkin puree, sweetened condensed milk and spices, and whisk well to combine.
- Pour the pumpkin mixture over the crust and bake for 20-25 minutes or until set.
- Remove from heat and cool completely on a wire rack. Once cooled, cut into bars.
Prepare the whipped cream:
- Place the heavy whipping cream, sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium high until stiff peaks begin to form. Do not over beat or the cream will turn to butter. Whisk by hand a few seconds more until stiff peaks are visible.
- Pipe or dollop the cream on top of the bars, serve, and enjoy!
Recipe Notes:
- Nutrition information was calculated using My Fitness Pal and is meant to be a guide only. The numbers will change based on different brands used or substitutions that are made.
- The oats give this crust a hearty, slightly chewy texture. If you prefer not to use them, substitute with another 1/2 cup all purpose flour.
- Leftover bars may be stored in an airtight container in the fridge or at room temperature.
- The whipped cream may be made in advance and stored in an airtight container in the fridge for up 2-3 days. The cream will separate a bit so simply whisk for a few seconds until stiff peaks form once again. Allrecipes.com
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