There are many different kinds of pumpkin bars. This pumpkin bar recipe uses canned pumpkin, just like Grandma used in her Thanksgiving pumpkin pie filling. In fact, this is a recipe for pumpkin pie, but the pie in this case happens to be large and rectangular, and the crust happens to contain oats. (If you’re looking for the type that uses a cake mix for the crust, look here.)
Makes 24 squares
The subtle oat taste in the crust complements the pumpkin beautifully and in no way upsets the expectations of your pumpkin craving. The oat texture is very similar to pie crust, but it doesn’t need to be rolled out. Since rolling crust is far and away the hardest part of making a pie, Pumpkin Pie Bars with Clove Whipped Cream turns out to be a very easy pumpkin pie recipe. You could make this in two pie plates, if you wanted to, but we like the efficiency of a large rectangular pan.
Using canned pumpkin instead of a can of pumpkin pie mix allows for just the right texture and a perfect blend of spices in the filling. No kidding; perfect. We’ve nailed the quintessential, traditional, pumpkin pie taste, using just the right amount of just the right spice blend.
Truth be told, we at miLam love Cool Whip on pumpkin pie, but if you haven’t had clove whipped cream, you haven’t lived.
1. Butter a 9×13 baking pan. In a med-large mixing bowl, combine flour, brown sugar, salt, and white sugar. Cut butter into flour mixture until mixture is the texture of coarse meal. Add oats, and use your hands to toss and lightly squeeze mixture until large clumps form. Loosely crumble this mixture evenly into the prepared pan. 2. In the bowl of a stand mixer, whip the eggs until frothy, about 1 minute on speed 6, using the whisk attachment. Add pumpkin, sugar, salt, cinnamon, ginger, and cloves and mix until combined. While mixer is running on speed 2, slowly pour in evaporated milk and mix until smooth. 3. Pour the pumpkin mixture over the oats. Bake for 1 hour or until knife inserted in the center comes out clean (or when the pumpkin looks mostly solid when you shake the pan). Remove from oven and let cool completely on a wire rack. Refrigerate if not serving within an hour or two. To make the whipped topping, use this recipe, with clove as the flavoring.
Pumpkin Pie Squares with Clove Whipped Cream
Credits for all images on this page: hover over image and/or green caption text. Click to jump to source.