Pumpkin Pie Crumb Bars

Ingredients

For the Crumb Layers
• 2-1/2 cups all purpose flour
• 3 cups quick oats
• 1 tsp. salt
• 1 tsp. baking soda
• 3/4 cup granulated sugar
• 1-1/4 cup brown sugar
• 1-1/2 cups melted unsalted butter
• 2 tsp. vanilla
For the Pumpkin Pie Filling
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 tsp. cinnamon
• 1 tsp. nutmeg
• 1/4 tsp. ginger
• 3 large eggs
• 1 egg yolk
• 1 tsp. vanilla
• 2-1/2 cups canned pumpkin puree (1 28 oz. can)
• 2/3 cup evaporated milk

Instructions

1. Preheat oven to 350 degrees.
2. Spray a 9x13 pan with non-stick cooking spray and set aside.
3. In a mixing bowl, whisk together the flour, oats, salt and baking soda. Add in sugar and brown sugar and mix well. Combine melted butter and vanilla and add to mix. Stir until combined.
4. Gently press half of the mixture into the prepared pan and bake for 15 minutes.
5. In a mixing bowl whisk together the sugar, brown sugar, cinnamon, nutmeg, and ginger. Add in eggs, egg yolk and vanilla and mix. Add in pumpkin puree and milk. Mix well. Pour mixture over baked bottom and return to the oven to bake for 15 more minutes.
6. Remove from the oven and crumble the rest of the crumb mixture over pumpkin layer and bake for another 20-25 minutes until top is lightly browned and center is still a little giggly.
7. Allow to cool for 1 hour at room temperature and then 1 hour in the fridge.
8. Top with whipped cream if you would like.