Ingredients for Barfly Pumpkin Pie
- 1 1/2 cups all-purpose flour
- 3/4 cup packed light brown sugar
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter
- 1 cup rolled oats
- 1/2 cup chopped pecans
- 8 ounces cream cheese, softened
- 2 large eggs
- 15 ounces pumpkin pie filling
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How to Make Barfly Pumpkin Pie
- Preheat oven to 350°F (175°C). Grease a 13x9-inch baking pan and line it with foil, leaving an overhang on the sides to help with lifting out the bars.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup packed light brown sugar, and ½ cup granulated sugar.
- Cut in 1 cup (2 sticks) unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Stir in 1 cup rolled oats and ½ cup chopped pecans.
- Set aside 1 cup of the oat mixture. Press the remaining mixture into the bottom of the prepared pan.
- Bake for 15 minutes.
- In a small bowl, beat together 8 ounces cream cheese (softened), the remaining ½ cup granulated sugar, 2 large eggs, and 15 ounces pumpkin pie filling using an electric mixer on medium speed until smooth and well combined.
- Pour the pumpkin mixture evenly over the baked crust.
- Sprinkle the reserved crumb mixture evenly over the top.
- Bake for 25 minutes, or until the filling is set and the topping is lightly golden brown.
- Let cool completely in the pan on a wire rack. Use the foil overhang to lift the bars out of the pan.
- Once cooled, cut into 24 bars.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
44g
Fat
29g
Carbs
7g
