Pumpkin Pie Bars

Here is what we did with the other half of our pumpkin… and I promise this is the last of the pumpkin recipes for awhile. It is kind of the season though and I figured someone out there will need a break from the traditional pumpkin pie.

The only thing I would recommend is a huge, gigantic dollop of whipped cream on top. Huge.

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Pumpkin Pie Bars

Oatmeal Crust
1 cup plus 2 Tbsp flour
1 cup rolled oats
1/4 cup sugar, 1/4 cup brown sugar (or 1/2 cup of rapadura)
1/4 tsp cinnamon
1/4 tsp baking powder
1/4 tsp salt
6 Tbsp cold unsalted butter, cubed
1 large egg, lightly beaten
1/2 tsp vanilla extract

Pumpkin Filling
1/2 cup brown sugar (or rapadura)
3/4 tsp pumpkin pie spice
1/8 tsp salt
1/2 cup plain Greek yogurt
2 Tbsp milk
1 large egg
1/2 tsp vanilla extract
1 cup pure pumpkin

Preheat oven to 350°F and line a 13 x 9-inch baking dish with parchment paper. Whisk together flour, oats, sugars, cinnamon, baking powder, and salt in a medium bowl. Cut in butter, egg, and vanilla with a pastry cutter until dough is moist and crumbly. Press dough evenly into bottom of prepared baking dish and bake for 12 minutes, until crust edges are lightly golden. Cool for 20 minutes on a wire rack.

To prepare filling, combine brown sugar, pumpkin pie spice, salt, yogurt, milk, egg, and vanilla in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth. Pour pumpkin filling over cooled crust, smoothing with an offset spatula. Bake for 20 to 22 minutes, until filling is set. Cool completely on a wire rack.

When ready to serve, lift up the ends of the parchment and transfer the bars to a cutting board; cut into squares using a sharp knife. Store leftovers in an airtight container in the refrigerator up to 1 day.

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