Pumpkin Bars

By desacad

Ingredients

• Crust:
• 1/4 cup quick oats (1/2) (2/3)
• 1/4 cup brown sugar (1/2) (2/3)
• 1/2 cup flour (1) (1 1/4)
• 1/4 cup butter (1/2) (2/3)
• Filling:
• 1 cup pumpkin (2) (2 2/3)
• 1 egg (2) (3)
• 3/4 cup evaporated milk (1 1/4) (1 3/4)
• 1/3 cup sugar (3/4) (1)
• 1 t flour (2) (3)
• 1/4 t salt (1/2) (1/2)
• 1/2 t vanilla extract (1) (1 1/2)
• 1/2 t cinnamon (1 1/2) (2)
• 1/4 t ginger (1/2) (3/4)
• 1/8 t cloves (1/4) (1/4)
• Topping:
• 1/4 cup chopped nuts (1/2) (2/3)
• 1 t flour (2) (3)
• 1/4 cup brown sugar (1/2) (2/3)
• 2 T butter (3) (4)

Details

Adapted from preparedpantryblog.com

Preparation

Step 1

Preheat the oven to 375 degrees. Use 8" square pan for small batch, 9x13 for medium, and 10x15 for the large batch.
For the crust, cut the butter into the sugar, oats, and flour until crumbly. Press the ingredients into the ungreased baking pan of your choice, across the bottom and up the sides. Bake the crust for 15 minutes.
For the topping, cut the butter into the nuts, flour, and brown sugar. Set aside.
For the filling, combine all ingredients in and whisk until smooth and all ingredients are evenly distributed. Pour into the baked crust. Bake for twenty minutes and remove from the oven. Immediately, spoon the topping over the filling and bake for another 15 to 20 minutes or until a knife stuck in the center comes out almost clean. Cool on a wire rack. Garnish with Caramel Spiced Whipped Cream.