Prep 10 mins
Cook 35 mins
Sometimes we omit the crust for a healthier treat. The filling can be doubled for a thicker dessert.
- 1 cup flour
- 1⁄2 cup oatmeal
- 1⁄2 cup brown sugar
- 1⁄4 cup butter
- 16 ounces pumpkin
- 12 ounces evaporated milk
- 2 eggs
- 3⁄4 cup sugar
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ginger
- 1⁄4 teaspoon clove
- Mix first four ingredients together and press into a 9x13 inch ungreased pan; bake 15 minutes at 350 degrees.
- Mix remaining ingredients and pour onto crust.
- Bake 20 minutes at 350 degrees, until set.
I made half a batch of these in an 8 by 8-inch pan, which is a little bigger than half of a 9 by 13-inch pan, so my bars were pretty thin. Even so, it took quite a lot longer than is indicated here for the topping to firm up. These are fairly tasty, but I think I would prefer a different crust. It is an interesting idea. Thank you for sharing this recipe with us.
With autumn finally in the air around here, I was in the mood to bake something with pumpkin. This recipe was just what I was looking for--basically like a pumpkin pie, but made into bars. They were delicious. (We shared with our neighbors and they agreed. :) ) I liked the oats in the crust and thought the crust was best on the first day. I did bake a bit longer, as they weren't quite set up enough after 20 minutes. Thanks for sharing the recipe!
My family and I just loved this recipe the crust was kind of hard but that made it work out really well for bars. I'm wondering if the 20 min for the top was a typo it took 40 to 60 for mine to firm up after only 20 it was still mush. Thank you again for the recipe definitely a keeper :)