Pumpkin Pie Crumb Bars

My husband is on another man only fishing trip in Montauk, NY for a week.  As much as I miss my husband, I am enjoying these few days by myself because I can go to the gym at dinner time without any complaints from anyone.  I can keep the light on and read my book late into the night and I can keep all the bedroom windows open while I sleep. He hates being cold when he sleeps and I love it.  Other than that I wish he didn't go on so many week long fishing trips.

I made these delicious bars the other day for a meeting I was going to. Everyone loved them.  I think I like them better than pumpkin pie as the filling is the same as pie.  I am not a big fan of pie dough or pies at all and the oatmeal crumbs on the top and bottom are so good.  This recipe was found on pinterest and adapted from www.cookingclassy.com.       

Ingredients:
2-1/2 cups all purpose flour
3 cups quick oats
1 tsp salt
1 tsp baking soda
3/4 cup granulated sugar
1-1/4 cup brown sugar
1-1/2 cups melted unsalted butter
2 tsp vanilla

Pumpkin Pie Filling
1/2 cup granulated sugar
1/2 cup brown sugar
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp ginger
3 large eggs
1 egg yolk
1 tsp vanilla
2-1/2 cups canned pumpkin puree (1 28 oz can)
2/3 cup evaporated milk
1 cup whipping cream

Directions:
Preheat oven to 350 degrees.  In a mixing bowl, whisk together the flour, oats, salt and baking soda.

Add in sugar and brown sugar and mix well.  Combine melted butter and vanilla and add to mix.  Then stir until combined.

Gently press 1/2 of the mixture into a greased 13 x 9 pan and bake in preheated oven for 15 minutes.

In a mixing bowl whisk together the sugar, brown sugar, cinnamon, nutmeg, and ginger.  Add in eggs, egg yolk and vanilla and mix.  Add in pumpkin puree and then milk.  Mix well.  Pour mixture over baked bottom and return to the oven to bake for 15 more minutes.

Remove from the oven and add the rest of the crumb mixture to the top and bake for another 20-25 minutes until top is lightly browned and center still giggles a little.

Allow to cool 1 hour at room temperature and one hour in the refrigerator before slicing into squares.  Serve with whipped cream.

Enjoy!!


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