Pumpkin Pie Bars

Ingredients

0 of 15 out on the counter

• ¾ cup all-purpose flour
• ¾ cup whole-wheat flour
• 2 tbsp granulated sugar
• ¼ tsp fine salt, for the crust
• ⅓ cup olive oil
• 1 can (15 oz / 425 g) pumpkin purée
• 1 cup fat-free evaporated milk
• 3 large eggs
• ½ cup packed light brown sugar
• 2 tsp pumpkin pie spice
• ½ tsp ground cinnamon
• ¼ tsp fine salt, for the filling
• 1 tsp vanilla extract
• Olive oil for the pan
• Parchment paper for the pan

All set! Everything is out. Time to bake.

Method

1. 1Heat the oven to 350 °F and set the rack in the lower third. Brush a 9-inch square pan with a little olive oil and line it with parchment, leaving two sides hanging over as handles.
2. 2Stir both flours, the sugar and ¼ tsp salt together. Pour in the olive oil and mix with a fork until the crumbs look like damp sand and hold when squeezed.
3. 3Tip it into the pan and press it flat and firm, with the bottom of a measuring cup. Bake 20 to 25 minutes, until pale gold at the edges.
4. 4While the crust bakes, whisk the pumpkin, evaporated milk, eggs, brown sugar, spices, ¼ tsp salt and vanilla until smooth.
5. 5Pour the filling over the hot crust. Bake 40 to 50 minutes, until the edges are set, the middle wobbles only a little, and a thermometer in the middle reads 160 °F.
6. 6Cool on a rack for 1 hour. Cover and refrigerate at least 4 hours, until firm.
7. 7Lift the bars out by the parchment and cut into 16 squares with a clean knife. Keep them in the refrigerator.