Ingredients
Scale
Ingredients Needed
Instructions
- Preheat the oven to 350°. Line a 9-inch square baking pan with aluminum foil or parchment paper, leave an overhang on the sides of the pan for easy removal. Spray the foil with baking spray then set aside.
- In a large bowl, combine flour, oats, brown sugar, and 1/2 teaspoon salt. Using a pastry blender(pastry cutter) or 2 knives cut butter into the mixture and the mixture is crumbly.
- Remove 1 cup of the oat mixture; set aside. Pat the remaining oat mixture into the bottom of the prepared pan. Bake the crust for 10 minutes then remove from oven and let the crust cool on a wire rack for 30 minutes.
- In a large mixing bowl, whisk together the filling ingredients, the pumpkin puree, condensed milk, pumpkin pie spice, lemon zest, eggs, and remaining ½ teaspoon salt. Pour the creamy pumpkin filling over the cooled pie crust.
- Sprinkle the top of the filling with the reserved 1 cup oat mixture.
- Bake the pumpkin bars until the oat mixture is golden brown and filling is set, about 45 minutes. Let the bars cool completely on a wire rack.
- Refrigerate until chilled, about 4 hours or overnight. Using the edges of the foil, or parchment paper lift bars from pan. Cut into bars, serve and enjoy.
- Prep Time: 10
- Cook Time: 55
- Category: Dessert
- Method: Baked
- Cuisine: AMerican