Cool in pan and cut into 2 inch squares. Preheat oven to 350 degrees. Return to oven and bake 15 minutes or until filling is set. Combine oatmeal and flour in a small bowl. 1/2 cup almond butter. With an oatmeal base topped with a pumpkin pie layer, ... Pumpkin Pie Directions: While the crust is baking, using a standing mixer, mix together 1/2 C sugar and 1/2 C brown sugar, cinnamon, nutmeg, ginger, cloves, and salt until combined; Preheat oven to 350 degrees. Remove it from the oven, pinch the remaining oatmeal crumb mixture into small pieces and sprinkle over the top of the pumpkin pie filling. Press dough crust into the bottom of your loaf pan. Sarah from Feeding Your Fam here to bring youView Recipe Grease a 13 x 9 x 2 baking dish. 1 cup pumpkin. Take out and let cool-off for 2 hours. 1/2 cup oats. Sprinkle reserved oat mixture on top. https://uprootkitchen.com/2014/10/15/pumpkin-pie-oatmeal-bars Hopefully the weather is starting to cool down where you are. Pumpkin Squares with Oatmeal Crust. Pumpkin Pie Bars with Pecan Crumble. 1/3 cup maple syrup. This is a super simple crumb-style crust made up of vegan butter, oats, whole grain flour, and cinnamon. Wait until you try these pumpkin pie bars. using a knife, swirl mixtures together. 1/2 tsp vanilla. Cool on a rack. If you line your pan, it will make the squares easy to remove and cut. This bar version of the best pumpkin pie recipe is the perfect Thanksgiving Dessert for feeding a crowd and so much easier than making a pie! www.sheilakealey.com/2016/10/07/pumpkin-bars-pecan-oat-crust Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. 1 oatmeal pie pastry (see recipe below) or plain pastry; whipping cream; icing sugar; Method. We’re still plugging away in the mid to upper 80’s, BUT it’s supposed to cool down a lot for the weekend, and I can’t wait! Bake until top is golden brown, 30-35 minutes. Pour into crust and bake until filling is set, 40 to 45 minutes. Add mini marshmallows and broil for 2-3 minutes. Let cool completely in pan on wire rack. In a large bowl, combine pumpkin, brown sugar, salt and spices. Frosted pumpkin pie bars that are low in sugar and grain-free ... 5-Ingredient No-Roll Pie Crust (GF, ... (Vegan, Gluten-Free) Oatmeal Protein Pancakes for One (NO Protein Powder) Instant Pot ‘Cream’ of Celery Soup; Subscribe via email. Whether at home or away, Pumpkin Pie Squares will be a treat for Thanksgiving! That's a really long time to keep coming up with new ideas without burning out or succumbing to boredom. Crust: ½ cup butter, softened. 2 tsp pumpkin pie spice. It tastes like an oatmeal cookie. Disclosure: This post may contain affiliate links. The pumpkin pie filling is based on the easy Libby’s pumpkin pie recipe made by whisking together: Pour the mixture into the pie crust. Made with a simple oatmeal brown sugar crust, and topped with an amazing pecan crumble, these Pumpkin Crumble Bars will be even more popular than the classic pie!. Pumpkin pie meets crumb bar in these fabulous pumpkin pie crumble bars! Even easier than pie, these Pumpkin Pie Bars with Pecan Crumble are the perfect fall dessert! I took inspiration from Minimalist Baker's DELICIOUS apple crisp to develop the crust for this recipe. For the Crust. You'll go nuts for these gluten-free, refined sugar-free and vegan pumpkin pie bars. DIRECTIONS. Crust. Using excess foil as handles, remove from pan before cutting into bars. Add pumpkin filling on top of crust and bake for 25 minutes. Pumpkin Pie Bars have a simple oat, butter crust with a traditional pumpkin pie filling topped with crunchy, sweet pecans. Most Recent. Filling for Pumpkin Pie Bites Oat milk and vegan butter keep it dairy free. These Pumpkin Pie Crumb Bars are made with an oatmeal crust & crumble with a creamy pumpkin pie filling! PUMPKIN PIE SQUARES FOR THE CRUST: 1 cup flour 1/2 cup brown sugar 1/2 cup oatmeal, uncooked 1/2 cup butter FOR THE FILLING: 4 cups pumpkin 4 eggs 1 teaspoon salt 1/2 teaspoon ground cloves 2 cans (13 oz. Cool on a rack. Pumpkin and Walnut Squares. After 15 minutes, remove crust from the oven. Press the crust mixture evenly into the bottom of a parchment paper lined (or greased) 8 by 8 inch baking pan. pinch of salt. https://www.allrecipes.com/recipe/21387/easy-pumpkin-pie-squares https://nourishandnestle.com/pumpkin-cheesecake-bars-recipe Pumpkin Pie Bars with Oatmeal Crust. Try it … 1/2 cup white whole wheat flour. Pecan candies bring a delicious buttery, nutty goodness to everyone’s all-time favorite holiday pie. 1/2 tsp vanilla. The buttery crust and crumb topping plus the creamy pumpkin filling make this a popular dessert at potlucks. Bake, on a baking sheet, until set, 20 to 25 minutes. Want to hear something crazy? Pro Tip: Line your pan with parchment paper so that there’s an overhang around the edges. Use the back of a spatula to flatten it out. All the amazing flavor of your favorite classic pumpkin pie, but without the finicky pie crust! Ingredients in Oatmeal Pie Crust: quick-cook oats; all-purpose flour; brown sugar (I like to use dark brown sugar, just because it deepens the flavor. Combine oats, brown sugar, flour, baking soda, and melted butter in a medium bowl and stir together. Replace your basic pie crust with this delicious pecan sandy cookie crust instead! When the crust has finished baking, pour the pumpkin pie filling over the bottom crust and return it to the center rack of the oven for 15 minutes. 1/2 cup Greek yogurt, plain. Preheat oven to 350F. each) evaporated milk 1 1/4 cups sugar 2 teaspoons ground cinnamon 1 teaspoon ground ginger TO PREPARE THE CRUST: Preheat oven to 400F / 200C. Pour mixture onto prepared crust and spoon pumpkin butter by tablespoonfuls onto cream cheese mixture. These pumpkin bars are so easy to make, and taste great! Preheat oven to 350° and grease a 12"-x-17" baking sheet with cooking spray. 1/3 cup brown sugar. It can be made ahead of time but if refrigerated for than about 12 hours the top crust becomes more of a pecan crumble albeit still delicious. Pulse mixture until crumbly. 1 egg. Making them is pretty much like baking pumpkin pie, except these bars are made in a 9 x 13-inch pan and have a unique crust and topping which enhances their deliciousness. For the Pumpkin Pie Filling. Serving: 8 bars. Press mixture in bottom and up sides of a 9-inch pie plate. The unexpected twist adds some mild fun without upsetting the pumpkin pie purists. I also include generous amounts of seasonal spice to bring that cozy and comforting fall pumpkin spice flavor to life. ½ cup rolled oats. Freeze 15 minutes. Piled high on a platter, these squares make an irresistible autumn treat, with a brown sugar-oatmeal crumble that doubles as crust and golden topping over a creamy and classic spiced pumpkin filling. Mix flour, 1/4 cup granulated sugar and brown sugar in medium bowl until blended; cut in butter with pastry blender or 2 knives until mixture … ½ cup brown sugar. Whew! Blend in eggs and evaporated milk. Looking back at my old pumpkin pie, the first thing that had to go was the pasty crust. Combine and sprinkle over filling. Add all filling ingredients to the food processor and process until creamy and smooth. Oatmeal cookie lovers will warm up to this custardy pumpkin pie made with a sweet cookie shell and mini cookies on top for the crust. I've been blogging for over seven years now. To make these chocolate covered pumpkin pie bites you’ll whip up a quick oatmeal crust and bake it in an 8×8 pan that you’ve lined with wax paper or parchment paper. Stir in oatmeal and walnuts. 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