High Fructose Corn Syrup Free Pumpkin Pie Bars with Brown Sugar Streusel

Total time3 hr 20 min

Prep time25 min

Cook time55 min

High Fructose Corn Syrup Free Pumpkin Pie Bars with Brown Sugar Streusel

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Ingredients

16 servings

For the crust

1 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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⅓ cup powdered sugar
¼ tsp salt
¾ cup (1 ½ sticks) unsalted butter, cold and cut into ½-inch cubes

For the filling

1 can (15 oz) pumpkin puree
¾ cup packed light brown sugar
3 large eggs
1 cup heavy cream
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
1 tsp vanilla extract

For the streusel

¾ cup old-fashioned rolled oats
½ cup all-purpose flour
½ cup packed light brown sugar
¼ tsp ground cinnamon
¼ tsp salt
6 tbsp unsalted butter, melted and slightly cooled

For serving

whipped cream or vanilla ice cream, for serving (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides to use as handles for lifting the bars out later.
2
Make the streusel first so it can chill while you prepare the crust and filling. In a medium bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir with a fork until the mixture forms clumps and no dry flour remains. Refrigerate until needed.

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