Pumpkin Pie Pecan Crunch Bars

By srumbel

These delicious Pumpkin Pie Pecan Crunch Bars combine a sweet oat bottom crust covered with a pumpkin pie filling and topped with a pecan crunch. It can be made ahead of time but if refrigerated for than about 12 hours the crust becomes more of a pecan crumble albeit still delicious. It is rich so a little goes a long way. You can even dress it up with a little whipped cream and a sprinkle of cinnamon.
from smalltownwoman.com

Ingredients

• Crust
• 1/2 cup old fashioned oats
• 1/2 cup brown sugar
• 1 cup flour
• 1/4 teaspoon cinnamon
• 1/2 cup butter slightly softened cut in 1 tablespoon increments
• Pumpkin Pie Filling
• 1 can (12 ounce) evaporated milk
• 1 can (15 ounce) pumpkin
• 2 eggs beaten
• 1 tablespoon pumpkin pie spice
• 2/3 cup sugar
• 1/4 teaspoon cinnamon
• Pecan Topping
• 3/4 cup flour
• 1/2 cup brown sugar
• 1/8 teaspoon salt
• 1/2 cup old fashioned rolled oats
• 1/2 cup chilled butter
• 1 cup chopped pecans.

Preparation

Step 1

Preheat oven to 350 degrees and spray 9 x 13 pan with nonstick baking spray.
In food processor pulse 1/2 cup oats, 1/2 cup brown sugar, 1 cup flour and 1/4 teaspoon cinnamon a couple of times to mix it. Add 1/2 cup butter a couple of tablespoons at a time and pulse just until it combines and pulls together. Pat mixture into the bottom of the pan and bake for 15 minutes.
In large bowl mix together evaporated milk, pumpkin, eggs, pumpkin pie spice, 2/3 cup sugar and 1/4 teaspoon cinnamon. Pour over baked crust and bake for 20 minutes.
In medium bowl combine 3/4 cup flour, 1/2 cup brown sugar, salt and 1/2 cup rolled oats. Using pastry knife cut in 1/2 cup chilled butter until crumbly. Sprinkle over top of baked pumpkin. Bake for 20 minutes.
Remove from oven and sprinkle with pecans. Chill for several hours before slicing.

Notes

For an added bonus top with whipped cream and a tiny sprinkle of cinnamon. Refrigerate any leftovers.