Granola Pumpkin Crumb Bars

I feel like I have to keep the run of pumpkin goodies going up until Thanksgiving.  Some readers may be inspired, some may be bored, some may even be excited.  So adding this one to my fall favorites ... Granola Pumpkin Crumb Bars.  Just saying the words make me happy.

Ingredients:

For the Oatmeal-Granola Crumb:
1¼ c all-purpose flour

2/3 c quick oats

2/3 c oats & honey granola
½ teaspoon baking soda
½ teaspoon salt
½ cup granulated sugar
½ cup light brown sugar
¾ cup unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract

For the Pumpkin Pie Filling:
¼ cup granulated sugar
¼ cup light brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 pinch ground cloves
¼ teaspoon salt
1 egg
1 egg yolk
½ teaspoon vanilla extract
1 c canned pumpkin

¼ c pumpkin butter (you can substitute apple butter)
⅓ cup evaporated milk

DIRECTIONS:

1. Make the Oatmeal Crumb: Preheat oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper, allowing excess to hang over the sides; set aside.

2. In a medium mixing bowl, whisk together the flour, oats, granola, baking soda and salt to combine. Add both the granulated sugar and brown sugar and mix until no clumps remain. Add the melted butter and vanilla extract, stir with a fork until the mixture is evenly moistened. Press half of the mixture into the prepared pan and bake on the center rack for 15 minutes.

3. Make the Pumpkin Pie Filling: Meanwhile, in another medium bowl, whisk together the granulated sugar, brown sugar, cinnamon, nutmeg, ginger, cloves and salt. Add the egg, egg yolk and vanilla and whisk until well blended. Finally, whisk in the pumpkin, pumpkin butter and then the evaporated milk until the mixture is smooth and thoroughly combined.

4. When the crust has finished baking, pour the pumpkin pie filling over the bottom crust and return it to the center rack of the oven for 15 minutes. Remove it from the oven, pinch the remaining oatmeal crumb mixture into small pieces and sprinkle over the top of the pumpkin pie filling. Return the pan to the oven, and bake for an additional 20 to 25 minutes, until it is golden on top and the center only jiggles slightly.

5. Remove from the oven and allow to cool to room temperature, at least 1 to 2 hours. Then, transfer the pan to the refrigerator and chill for at least 2 hours. Cut into squares and serve. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

(Recipe adapted from Brown Eyed Baker)