My Favorite Pumpkin Pie Bars

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When my Aunt made this when I was a kid, I could get enough of it! It's a great dessert which isn't sickly sweet, and it's pretty light to serve after a big meal. I make this all year 'round. You can easily leave out the coconut, if you don't like it, but its very good with the coconut for the flavor and texture of the filling

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  • 12 ServingsServings

Ingredients

CRUST:

  • 3/4 cup flour
  • 3/4 cup oats (quick or old fashioned)
  • 3/4 cup chopped walnuts
  • 1/2 cup butter or oleo, soft
  • 1 small box cooking style butterscotch pudding

For the Filling

  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 1 cup coconut
  • 1 can (15 oz.) pumpkin
  • 1 can sweetened condensed milk (like Eagle Brand milk)
  • 1/2 teaspoon (or to taste)pumpkin pie spice

Preparation

For the Crust:

Mix the crust ingredients and press in an ungreased 9 x 13 pan.

FILLING:

Combine all filling ingredients and pour over base. Bake at 350 degrees for 40-45 mins. or just till knife comes out clean when tested. COOL an hour on the counter, then cut 12 squares. Keep refrigerated. This is so gooood any time of the year!