Easy Pumpkin Pie Bars With Oat Crust
- July 13, 2022
Homemade pumpkin pie is fairly easy to make, but sometimes the thought of rolling out dough and crimping the edges sounds like a chore.It delivers a press-in buttery, shortbread crust and luscious pumpkin filling with a lot less effort, and it feeds a crowd!I crave it so often this time of year….the creamy filling with the warm spices and the buttery, flaky crust are nothing short of heaven.The smaller serving size makes them perfect for Thanksgiving because in my experience, most people want to sample an array of desserts.I always keep some in the pantry for my key lime pie and seven layer magic cookie bars!I always keep some in the pantry for my key lime pie and seven layer magic cookie bars!I like my pumpkin pie nice and spicy, so I added even more cinnamon and ground cloves.The cloves give it a deep dark spicy flavor that makes this extra special.I like my pumpkin pie nice and spicy, so I added even more cinnamon and ground cloves.The cloves give it a deep dark spicy flavor that makes this extra special.The best news is that it can be made entirely in advance and whipped with a whisk just before serving as it will separate.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.Pour the crust mixture into the prepared pan and press evenly.Add the pumpkin puree, sweetened condensed milk and spices, and whisk well to combine.Pro tip : Pumpkin pie bars may be made 1-2 days in advance.Leftover bars may be stored in an airtight container in the fridge or at room temperature for up to 5 days.It includes a press-in shortbread crust, a luscious pumpkin filling, and it takes just 15 minutes of prep!Homemade whipped cream for serving, optional Instructions Prepare the crust: Preheat the oven to 350 degrees and grease a 9×13" baking dish with cooking spray.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.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.Notes Pro tip : Pumpkin pie bars may be made 1-2 days in advance.Leftover bars may be stored in an airtight container in the fridge or at room temperature for up to 5 days.Course: Dessert Cuisine: American Author: Marcie Keyword: pumpkin pie bars, pumpkin pie bars recipe All recipes and images © Flavor the Moments. .
Pumpkin Squares With Oat Crust and Crumb Topping Recipe
These pumpkin bars with oat crumble crust can be enjoyed almost any time of day, whether an indulgent breakfast, late morning snack, afternoon pick-me-up, or tasty dessert. .
Pumpkin Pie Bars with Oat Crumb Topping (No Butter)
So I was gratified when I made this recently and shared with 2 other families, and they both said it was the best thing they had eaten in memory.It has a deeply (and appropriately) spiced custard, and a boatload of streusel crumbs on top.Tips for making Pumpkin Pie Bars with Oat Crumb Topping.This is an easy recipe, made even simpler because you make a large amount of crumbs and deploy half of them as a bottom crust, then add pecans to the other half and use that as the crumb topping.Just grab a handful and squeeze it, as you would damp sand, and then release it onto the top of the bars.Print Pumpkin Pie Bars with Oat Crumb Topping Prep Time: 20 minutes Cook Time: 1 hour Total Time: 2 hours, 30 minutes Yield: Serves 12 Pumpkin Pie Bars is an utterly delicious substitute for pumpkin pie that's even easier because half the crumb mixture is pressed into the pan to be the bottom crust, and the rest is baked on top for crumbs.Make crumbs: In the bowl of a stand mixer, add flour, oats, salt, baking soda, sugar, brown sugar and cinnamon and mix well.While the mixer is running on low, slowly stream in vanilla and olive oil, mixing until crumbs form, about 30-60 seconds.Remove half of the crumbs and put them in the prepared baking dish, pressing down lightly to form a bottom crust.To the remaining crumbs in the bowl, add the chopped pecans, and set this aside.When bottom crust has baked for 15 minutes, remove dish from oven, pour filling over partially baked crust, and return to the oven for 15 minutes.When timer rings, remove dish from the oven and sprinkle the reserved nutty crumbs on top.Just grab a handful and squeeze it, as you would damp sand, and then release it onto the top of the bars.Return dish to the oven for 30 minutes, until some peaks on the crumbs are browning and the center is set.Serve plain, or with a dollop of whipped cream on top, as you would pumpkin pie.Pin the image below for Pumpkin Pie Bars to your Pinterest board to save this recipe!Thank you for using my affiliate link to shop, so I can continue to bring you shockingly delicious recipes! .
Easy Pumpkin Pie Bars
Easy pumpkin pie bars are super popular at fall & Thanksgiving holidays.But all nostalgia aside, these pumpkin dessert bars are great for taking to Thanksgiving or any gathering when a single pie simply won’t do.flour, rolled oats, brown sugar and butter – make up the shortbread crust for our pumpkin pie bars.– basically, all the makings of pumpkin pie spice whipped cream – a must!Mix using a fork or a pulse in your processor until crumbly and butter is incorporated.Press the shortbread crust into an un-greased 9×13 inch pan and bake for 15 minutes.Bake at 350 degrees for 35-40 minutes or until filling is set alllll the way into the middle of the pumpkin pie bars.Cool before cutting pumpkin pie squares into pieces and serving.I hope you’ll make my easy pumpkin pie bars soon and leave a review to tell me what you think!whipped cream, for serving Instructions Preheat oven to 350 degrees.TO MAKE THE CRUST In a medium bowl, combine flour, oats, brown sugar and butter.Mix using a fork or a mixer until crumbly and butter is incorporated (mixture will clump when pressed together).Bake for 15 minutes TO MAKE THE PUMPKIN MIXTURE While crust is baking, combine pumpkin puree, evaporated milk, eggs, sugar, salt and spices in a large bowl.Bake at 350 degrees for 35-40 minutes or until filling is completely set in the center.Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Non-Stick 13 x 9-Inch Covered Oblong Baking Pan with Lid, Pack of 2 Nutrition Information: Yield: 16 Serving Size: 1 grams.Tag me on Instagram at @ThisFarmGirlCooks or leave me a comment & rating below.Shared on Meal Plan Monday and Weekend Potluck. .
Pumpkin Pie Bars with Brown Sugar Oatmeal Crust
In fact, one of my favorite parts about being a cook and baker is seeing the reaction of people’s faces once they taste a dish I’ve made.In a sense, it’s actual gift giving; cooking and baking require thought, love and time.If you don’t have a diet restriction yourself it’s hard to know where to begin, if the ratios make sense, how it will taste, etc.Thank you so much for taking the time to fill that out; referencing the survey has been very helpful for me as I continue to grow AK and think about the possibility of a cookbook.I promise to try and include more gluten free options for you in the future, like these super delish pumpkin pie bars.Then the filling is topped with a little bit more oats and brown sugar which essentially bakes right into the pumpkin.It won’t taste like cream cheese once you add the spices, but instead a velvety, smooth filling.I tried them cold, but I’m sure they’d also be delicious warmed up with ice cream on top (omg would that taste like pumpkin crisp?!4.75 from 8 votes Leave A Review Print Recipe Prep Time 10 minutes Cook Time 40 minutes Total Time 50 minutes Serves 16 Delicious gluten free pumpkin pie bars with a brown sugar oatmeal crust and a luscious, dairy free pumpkin pie cream cheese filling.1/8 teaspoon ground cloves Instructions Preheat oven to 375 degrees F. Line a 8x8 inch pan with parchment paper so that you're able to easily remove the bars after.While the crust is baking, prepare filling by combining cream cheese, pumpkin, brown sugar, vanilla, egg and spices.Bake for 30 minutes or until top is set and toothpick inserted into middle comes out fairly clean.
Pumpkin Pie Oatmeal Crumb Bars
When I start to see big displays of canned pumpkin adorning the endcaps of supermarket aisles, my heart skips a beat.While Christmas is usually dominated by shopping and gifts, Thanksgiving is allowed to bask in the glory of amazing food, great wine and a day spent just being with friends and family.This combination of an oatmeal crumb bar and pumpkin pie filling is so unique, I didn’t wait long to try it.The flavors are such a natural complement to each other, and the texture contrast between the oat crumb and the silky smooth pumpkin pie filling is fantastic. .
Pumpkin Pie Squares Recipe
Oh, and your streusel topping will crumble MUCH easier if you cut your (cold) butter into very tiny pieces and use a pastry blender (i.e. special kitchen gadget for this purpose) to "blend.".All in all, this is an excellent bar recipe, but I must admit that I am a traditionalist too, and much prefer the standby pumpkin pie, at least on Tday. .
Oatmeal Pumpkin Spice Bars
Whats Cookin Italian Style Cuisine.Ingredients You will Need for Oatmeal Pumpkin Spice Bars.Add an extra amount of spice if you love cinnamon increase up to 1/2 teaspoon more.Parchment paper works best however a buttered pan gives a crunchier bottom.Use two separate pans if you have a small family and freeze one for later.They're easy to make and perfect to kick off the fall season!Combine the flour, oats, and 1/2 cup brown sugar.Cut in the butter using a fork or pastry cutter until the mixture comes together.1/2 cup firmly packed light brown sugar.Place oats, flour, sugar, baking powder, coconut, salt, and nuts, in a food processor until combined.Add the mixture in a bowl, using a fork or a pastry blender, add butter, vanilla until crumbly recipe until blended.instructions: How to cook Oatmeal Pumpkin Spice Bars Heat the oven to 350 degrees.Press the crust mixture onto a parchment-lined jelly roll pan or brownie pan, bake this crust for 7 minutes at 350 degrees.Whisk and combine the pumpkin, evaporated milk, eggs, sugar, cinnamon, salt, ginger and allspice, and mix until mixture is thoroughly blended together.Pour this filling over the hot semi baked crust and continue to bake for 25 to 30 until the middle is set.If making a streusel topping only bake 10 minutes, add the streusel topping then continue to bake remaining 15 to 20 minutes.For the topping: In a small bowl, combine the brown sugar and butter.Using a pastry cutter or fork get the butter into the sugar cut up until it forms crumbs.Bake for 20 minutes, or until the middle is set and not liquidy.Watch My Quick Video On Oatmeal Pumpkin Spice Bars.I love to use fresh pumpkin, but I have used both kinds for this recipe.Every year, I buy as manyas I can fit on one shelf in my freezer after I cook it and add to freezer bags.I usedfor these this time since I ran out of fresh that was frozen, and it's time to make it again.Pumpkin puree along with sweet potato puree are among my favorite recipes to make in fall.The season is perfect for so many fruits and vegetables and I love to utilize them all year, pumpkins and apples to buy.I love using the slow cooker method , cook the pumpkin, scoop out this easy wonderful vegetable and freeze it to have all year long.If you don't have a slow cooker no problem oven roast the pumpkins In a pinch I use canned but either way, this recipe comes out great.When using fresh pumpkin I do like to add additional amounts of spice, the spicier the better for our taste!These can be served with a whipped cream topping or plain.I added the cream to show you how easy this was for a Thanksgiving alternative to making a pie!Do youThese bars have the same great taste and I will, you caninstead of the oatmeal crust recipe and viola, pumpkin pie squares will be on your table!The middle shouldn't be wet looking if it's cooked.This is like pumpkin custard and it will be jiggly but set in the middle when done.If you hate things that stick and want the ease of cutting the square perfectly, useIt's abut you can actually find it at most dollar stores and it's really a time saver in my opinion.I line everything I bake with it!The pan I use is aor brownie size pan.I like a thicker high bar, not a thin one.You can decide on your preference.The other suggestions are to use two separate ones and freeze a pan for later.You would need small-sized pans 8-inch squares will work and divide the crust and batter evenly.To make the perfect oatmeal crust, you should use a pastry cutter.This will evenly mix the butter and rest of the ingredients together to blend perfectly.You can use two forks if a pastry cutter isn't in your tool drawer for baking.These pumpkin spice bars are really easy to make.Even the kids can help, it's a game family baking project.One of my favorite projects with my kids was to teach them the simple techniques with baking and cooking so they would grow up and love to cook, it worked!Both my sons are great cooks, and it was great to have help, especially with clean up, that is not my favorite part of cooking at all!This fall, these, should be on your list of must-tries!Again I can't stress enough how easy they are to make and the perfect substitution foranyone who hates baking pies!You can use frozen pie crust, refrigerated pie crust or even boxed style.Try them once you'll be hooked and also perfect for traveling if you need to take a dessert duringthe holiday season! .
Healthy Pumpkin Pie Bars
Made with a crumbly oat and pecan crust, these healthy pumpkin pie bars are naturally gluten-free, naturally sweetened and a fun way to enjoy that festive fall flavour in a handheld treat!Although classic pumpkin pie recipes will call for a ton of added sugar, I opted to use a little maple syrup to provide just enough sweetness and added a ton of spices to help add flavour and enhance the earthy flavour of pumpkin.Not only are they a great dessert idea for a crowd, but they are a simple and healthy treat that you can whip up and use for afternoon snacks for the week, and they pair perfectly with a warm cup of coffee or tea.Diet: Gluten Free Print Recipe Pin Recipe Description These healthy pumpkin pie bars are perfectly spiced, naturally sweetened, vegetarian and gluten-free, making them a delicious treat everyone can enjoy!maple syrup 4 tablespoons coconut oil, melted + more for greasing Filling: 15oz can pumpkin puree.maple syrup 1/4 cup coconut milk (or milk of your choice) Instructions Preheat oven to 350°F and grease a 8×8 baking dish with coconut oil and line with parchment paper.Once blended, transfer oatmeal and pecan mixture to a large mixing bowl, and add ginger, cinnamon and sea salt, stir to combine.Pour in vanilla extract, maple syrup and coconut oil, and stir to combine with oats until a thick mixture forms.Once the crust has baked, remove it from the oven and allow to cool slightly for about 5 minutes.Once the crust has cooled, pour the filling mixture on top of the crust, spreading it out evenly with a spatula, and then return baking dish the oven to bake for 45-50 minutes until centre is set.Protein: 4 grams Keywords: healthy, easy, pecan, oatmeal crust, gluten-free, dairy-free. .
Creamy Pumpkin Pie Bars
Only this version is naturally sweetened, has a no-fuss almond-oat crust, requires just 10 ingredients, and is made entirely in the blender.Just blend oats and almond flour and press into a baking dish instead of mixing with a pastry cutter, rolling and then transferring the crust to a pie pan.It’s an easy swap that makes the crust even more perfect and undetectably gluten free!I did a little research and found out that not all almond flours are made equal, so I’d highly recommend trying this brand first!These bars would make the perfect dessert to bring along to holiday gatherings.Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see. .