Pumpkin-Streusel Pie Bars

Pumpkin-Streusel Pie Bars present fall’s iconic ingredient with a little flair.
Photo by Nancy W.
Adapted from southernlady.com
Easy to make and delicious!

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Adapted from southernlady.com

Ingredients

  • 1

    3⁄4 cups all-purpose flour

  • 2/3

    cup quick-cooking oats

  • 2/3

    cup firmly packed light brown sugar

  • 1

    teaspoon salt, divided

  • 1

    cup cold butter, diced

  • 1

    (16-ounce) can pumpkin

  • 1

    (14-ounce) can sweetened condensed milk

  • 1

    1⁄2 teaspoons pumpkin pie spice

  • 1

    teaspoon lemon zest

  • 2

    large eggs

Directions

Preheat oven to 350°. Line a 9-inch square baking pan with aluminum foil, allowing edges to extend over sides of pan. Spray with baking spray with flour. Set aside. In a large bowl, combine flour, oats, brown sugar, and 1⁄2 teaspoon salt. Using a pastry cutter, cut in butter until mixture appears crumbly. Remove 1 cup oat mixture; set aside. Pat remaining oat mixture into the bottom of prepared pan. Bake for 10 minutes. Let cool on a wire rack for 30 minutes. In a large bowl, whisk together pumpkin, condensed milk, pumpkin pie spice, lemon zest, eggs, and remaining 1⁄2 teaspoon salt. Pour over cooled crust. Sprinkle with reserved 1 cup oat mixture. Bake until oat mixture is golden brown and filling is set, about 45 minutes. Let cool completely on a wire rack. Refrigerate until chilled, about 4 hours. Using edges of foil, lift from pan. Cut into bars, using a serrated knife.

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