Red Meat Allergy Friendly Pumpkin Pie Bars with Brown Sugar Streusel
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Learn more →Ingredients
16 servings
For the crust
- 1 ½ cups all-purpose flour
- 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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