Here is my other pumpkin recipe and I'm sure that more will follow. I still haven't made pumpkin bread yet this year and it is one of my husband's favorites. These were de-licious. The filling is moist and custard-like, like a pumpkin pie, but I didn't think they were as spicy as the pumpkin pie that I make. Once again a crumble topping which I love. I think that I mostly love crumble toppings because I get to eat the crumbs that are left behind after I put the treats on a plate to serve. The recipes doesn't call for anything fancy, but the treats definitely look like a little extra effort was made to create them.
Pumpkin Crumble Bars
For the base and the topping:
1 1/2 c quick oats
1 1/4 c flour
3/4 c brown sugar
1/2 c chopped nuts (I used walnuts)
1/2 tsp salt
1/2 tsp baking soda
3/4 c butter, room temperature
2 c pumpkin puree (You will need a large can)
2/3 c milk
1/3 c brown sugar
1 Tablespoon pumpkin pie spice
[or 1 1/2 tsp cinnamon, 3/4 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp allspice]
Preheat oven to 375F and lightly grease a 9x13 inch baking pan.
Combine the ingredients for the base. Beat until crumbly. Reserve 1 1/2 c of the crumb mixture for the topping. Press the remaining mixture into the greased 9x13 baking dish.
Bake at 375F for 10 minutes.
Prepare the filling. Beat ingredients until well blended. Spread over crust; sprinkle with the remaining crumb mixture. Bake for 25 minutes at 375F. Cool and cut into bars.