Dear September, where did you go? Next week is OCTOBER; OCTOBER, people! What the what? Just yesterday my boyfriend and I went to Big Bear for an early season snowboard contest. AND on the same day, Mammoth and Tahoe got a dusting of snow; which is always exciting in the early season.
Being that the end of September is upon us, I am ready to let my Pumpkin flag fly. I know others have been sharing some pretty amazing pumpkin recipes for some time now. Recently, I shared my Pumpkin Pie Lasagna, which was a huge hit. Today is all about the Gooey Pumpkin Pie Bar.
These Gooey Pumpkin Pie Bars have an oatmeal and graham cracker crust, similar to my Apple Pie Bars. What is so gooey about them? Well the canned pumpkin is mixed with a can of sweetened condensed milk, which allows for a creamy pumpkin center to contrast the buttery crust. These bars are topped with walnuts, milk chocolate toffee bits and a sprinkling of the oatmeal graham cracker crust. I could take down a whole pan of these by myself. Instead, I decided to share with my friends- just this once.
- 1 C Rolled oats
- 2 C Graham crackers
- 1/4 C Flour
- 1/4 C Brown sugar
- 1 1/4 C Melted butter
- 1 C Pumpkin puree (not pumpkin pie filling)
- 1 Can (14 oz) Sweetened condensed milk
- 1 tsp Pumpkin pie spice
- 1/2 C Walnuts
- 1/4 C Milk chocolate toffee bits
- Preheat oven to 350°F.
- In a medium-sized bowl, combine oatmeal, graham crackers, flour and brown sugar.
- Prepare the crust mixture. Pour melted butter over dry ingredients and mix until thoroughly combined with a spatula. Reserve 3/4 cup of the crust mix for the topping.
- In a separate bowl, mix pumpkin puree with sweetened condensed milk and pumpkin pie spice. Stir until well combined.
- Line a 9×13” pan with tin foil, covering the bottom and the sides. Pour crust mixture in the bottom of the pan and pat down firmly.
- Pour pumpkin filling on top of crust and spread out evenly. Cover with remaining crust mixture, walnuts and toffee bits.
- Bake at 350° for 24-28 minutes until the top is golden brown. Remove from the oven and allow to cool completely before removing bars. Once cooled, you can lift the tin foil right out of the pan
- For deeper bars, you can cook this in a 9×9” pan.
- Serving Size: 12
I got a lot more pumpkin goodness coming up for you in the next few weeks! What is your favorite pumpkin dessert? Please let me know by leaving a comment below!
More fall favorites for you: