Pumpkin Pie Crumble Bars
Ingredients
CRUST:
½ cup unsalted butter, room temperature
¼ cup light brown sugar
1 teaspoon vanilla paste or extract
¼ teaspoon kosher salt
1 cup all-purpose flour
PUMPKIN FILLING:
1 (15 oz.) can pumpkin puree
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 large eggs, room temperature
1 teaspoon vanilla paste or extract
2½ teaspoons pumpkin pie spice
CRUMBLE TOPPING:
½ cup all-purpose flour
½ cup light brown sugar
½ cup rolled oats
⅛ teaspoon kosher salt
⅛ teaspoon ground cinnamon
¼ cup unsalted butter melted
Directions
Preheat the oven to 300 and line the bottom and sides of an 8×8″ or 9×9″ baking pan with parchment paper.
CRUST LAYER:
Beat the butter on high speed for 5 minutes until it turns pale, then mix in the brown sugar, vanilla, and salt. Add the flour and mix until combined.
Press the mixture into the parchment-lined 8×8” pan and bake for 15 minutes then cool on a wire rack. Increase the oven temperature to 350.
PUMPKIN LAYER:
In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, vanilla, and pumpkin pie spice until smooth. Pour over the cooled base and spread evenly. Bake for 25 minutes.
CRUMBLE TOPPING:
Mix the flour, brown sugar, oats, salt, cinnamon, and melted butter with a fork until just combined and crumbly.
Remove the pan from the oven and carefully sprinkle the crumble evenly over the top. Bake for another 15-20 minutes until set with a slight jiggle in the center.
Cool completely in the pan, then transfer to the fridge for at least 3 hours. Cut into 9-12 pieces and serve.
