Pumpkin Pie Crumb Bars (Print Version)

# Ingredients:

01 - 1 1/4 cups all-purpose flour (176g).
02 - 1 1/4 cups quick oats (116g).
03 - 1/2 teaspoon salt.
04 - 1/2 teaspoon baking soda.
05 - 1/2 cup granulated sugar (105g).
06 - 1/2 cup packed light brown sugar (110g).
07 - 3/4 cup unsalted butter, melted (170g).
08 - 1 teaspoon vanilla extract.
09 - 1/4 cup granulated sugar (50g).
10 - 1/4 cup packed brown sugar (55g).
11 - 1 teaspoon ground cinnamon.
12 - 1/2 teaspoon ground nutmeg.
13 - 1/4 teaspoon ground ginger.
14 - 1/8 teaspoon ground cloves.
15 - 1/4 teaspoon salt.
16 - 1 large egg plus 1 egg yolk.
17 - 1/2 teaspoon vanilla extract.
18 - 1 1/4 cups canned pumpkin puree (296g).
19 - 1/3 cup evaporated milk or half and half (85ml).

# Instructions:

01 - Mix flour, oats, salt, baking soda and sugars. Add melted butter and vanilla. Press half into greased 8x8 pan. Bake at 350°F for 15 minutes.
02 - Whisk sugars with spices and salt. Mix in eggs, vanilla, pumpkin and milk until smooth.
03 - Pour filling over crust. Bake 15 minutes. Top with remaining crumb mixture.
04 - Move rack higher and bake 20-25 minutes until golden and center barely jiggles.
05 - Cool 1 hour at room temperature, then chill 1 hour in fridge. Serve with whipped cream if desired.

# Notes:

01 - Can serve warm like a crumble with ice cream.
02 - Store in refrigerator up to 3 days.

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