Pumpkin-Streusel Pie Bars

Pumpkin-Streusel Pie BarsPumpkin-Streusel Pie Bars present fall’s iconic ingredient with a little flair. 

Pumpkin-Streusel Pie Bars
Makes about 16 bars
  • 1¾ cups all-purpose flour
  • ⅔ cup quick-cooking oats
  • ⅔ cup firmly packed light brown sugar
  • 1 teaspoon salt, divided
  • 1 cup cold butter, diced
  • 1 (16-ounce) can pumpkin
  • 1 (14-ounce) can sweetened condensed milk
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon lemon zest
  • 2 large eggs
  1. Preheat oven to 350°. Line a 9-inch square baking pan with aluminum foil, allowing edges to extend over sides of pan. Spray with baking spray with flour. Set aside.
  2. In a large bowl, combine flour, oats, brown sugar, and ½ teaspoon salt. Using a pastry cutter, cut in butter until mixture appears crumbly. Remove 1 cup oat mixture; set aside. Pat remaining oat mixture into the bottom of prepared pan. Bake for 10 minutes. Let cool on a wire rack for 30 minutes.
  3. In a large bowl, whisk together pumpkin, condensed milk, pumpkin pie spice, lemon zest, eggs, and remaining ½ teaspoon salt. Pour over cooled crust. Sprinkle with reserved 1 cup oat mixture. Bake until oat mixture is golden brown and filling is set, about 45 minutes. Let cool completely on a wire rack. Refrigerate until chilled, about 4 hours. Using edges of foil, lift from pan. Cut into bars, using a serrated knife.

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