Ingredients:

  • 1.5 cups all-purpose flour
  • 1 cup rolled oats
  • 0.75 cup brown sugar
  • 0.5 tsp salt
  • 0.75 cup unsalted butter, chilled and cubed
  • 15 oz pumpkin puree
  • 14 oz sweetened condensed milk
  • 2 large eggs
  • 2 tbsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Instructions:

  1. In a large bowl, stir together the flour, oats, brown sugar, and salt.
  2. Using a fork or pastry cutter, work the chilled butter into the mixture until it looks like coarse wet sand with some pea-sized lumps.
  3. Line a 9x13 inch pan with parchment paper. Press two-thirds of the crumble mixture firmly into the bottom of the pan.
  4. Bake the bottom crust at 350°F (175°C) for 10–12 minutes until it smells nutty and looks set.
  5. In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, vanilla, and salt until completely homogeneous and velvety.
  6. Pour the filling over the warm, par-baked crust, smoothing the top with a spatula.
  7. Sprinkle the remaining one-third of the crumble evenly over the pumpkin layer.
  8. Return the pan to the oven and bake for 20–25 minutes until the edges are bubbling slightly and the crumble topping is golden brown.
  9. Allow the bars to cool and chill for 2 hours before slicing to ensure clean edges.