Pumpkin Pie Bars

How can you ever tire of pumpkin?

This recipe is a combination of a "cookie bar" crust and pumpkin pie filling.  The crunchy, oat-y, sweetish crust combined with the spicy pumpkin and creamy Cool Whip creates an excellent combination and twist on the traditional.  These look yummy, but taste yummier.   

Crust (from The Best Bake Sale Ever)

1.5 c all-purpose flour

 1 c old-fashioned oats

3/4 c confectioner's sugar

1 stick unsalted butter, melted and cool

1/2 tsp cinnamon

1 tsp baking soda

Combine first three ingredients, mix in butter, cinnamon and baking soda.  Combine until mix forms coarse crumbs.  You can use a mixer, food processor, or a whisk, which is what I used.  Set aside 3/4 c of crumbs.  Press the rest of the crumbs into the bottom of an 8 inch brownie pan. 

Pumpkin Pie Filling (from Better Homes and Gardens New Cook Book)

*There are many, many recipes out there for pumpkin pie filling.  This one is not my favorite, but worked for the ingredients I had on hand.  I prefer recipes that use cream, rather than evaporated milk.  It gives a richer, creamier flavor and texture. 

1 16 oz can pumpkin

2/3 c sugar

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp nutmeg

3 slightly beaten eggs

2/3 c evaporated milk

1/2 c milk

Mix all ingredients until well-combined.  Pour filling over pressed crust.  Bake in 375 degree oven for 50 minutes or until filling is set.  Once filling is mostly set, sprinkle remaining crust crumbs over the top.  Remove from oven and cool on a wire rack.  After cooling, place in refrigerator for at least 2 hours.  Cut into bars and serve with a dollop of whipped cream or Cool Whip. 

P.S. Check out these yummy goodies at the following lovely blogs participating in Pretty Mommy's Fall Roaming Recipe Exchange.

Abby at 5th Joy made Hearty Chicken and Cabbage Minestrone, it'll warm your heart.

Stephanie at Scrumptious made this marvelous looking Sweet Pecan Camembert and Crock Pot Chicken Spezzatino, you can't go wrong with cheese and the crock pot.

Jennifer at Whisk It Good made Moroccan Butternut Squash Stew, which looks like a wonderfully spiced dish to expand my repertoire of recipes.

Lastly, stop by Kate at Everything But the Squeal and see what she's cooking up today!

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