Oatmeal Crumble Pumpkin Pie Bars

Packed with warming spices, hearty oats and sweet pumpkin, these delicious bars offer a healthier take on classic pumpkin pie.

Course Dessert

Cuisine American

Keyword bar, cinnamon, custard, ginger, oatmeal, oats, pumpkin, pumpkin pie

Prep Time 35

Cook Time 55

Chilling Time 1

Servings

Calories 243kcal

9"x9" square aluminum baking (cake) pan
non-stick foil
2 medium mixing bowls
pastry blender/cutter
whisk
As an Amazon Associate I earn from qualifying purchases.kitchen scale (or measuring cups)
measuring spoons

Preheat your oven to 350° F. Line a 9x9 inch pan with non-stick foil.
In a medium bowl, combine the white whole wheat flour, quick and old-fashioned oats, maple sugar, salt, cinnamon, nutmeg and cloves – whisk to combine.
1 ½ cup white whole wheat flour, 1 cup quick oats, ½ cup old fashioned oats, ½ cup maple sugar, ½ tsp salt, ½ tsp cinnamon, ¼ tsp nutmeg, 1/8 tsp cloves
Use a pastry blender (or a fork) to incorporate the butter into the dry ingredients until it resembles coarse crumbs and there are no pieces of butter larger than a pea. Reserve 1 cup of this mixture to use for the topping.
1 cup butter
Press the remaining crust mixture firmly into the bottom of your prepared pan into an even layer. Prebake the crust for 15 minutes, remove from the oven and allow it to cool slightly while making the filling.
In a bowl, combine the pumpkin puree, maple syrup, eggs, vanilla, salt, cinnamon, ginger, nutmeg and cloves. Whisk until well incorporated. Spread the pumpkin mixture over the top of the prepared crust. Sprinkle the reserved 1 cup of crust mixture evenly over the top of the pumpkin layer.
15 oz pumpkin puree, ½ cup maple syrup, 2 eggs, 1 tsp vanilla extract, ½ tsp salt, 1 tsp cinnamon, 1 tsp ginger, ¼ tsp nutmeg, 1/8 tsp cloves
Bake for about 40 minutes or until the pumpkin is set and the top is golden brown. Let the bars cool completely and refrigerate for at least 1 hour before slicing into 16 bars.