Barfly Pumpkin Pie Recipe

Ingredients for Barfly Pumpkin Pie

• 1 ½ cups all-purpose flour
• ¾ cup packed light brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter
• Quick Cooking Oats
• ½ cup chopped pecans
• 8 ounces cream cheese (softened)
• 2 large eggs
• 15 ounces pumpkin pie filling

How to Make Barfly Pumpkin Pie

1. 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.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup packed light brown sugar, and ½ cup granulated sugar.
3. Cut in 1 cup (2 sticks) unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
4. Stir in 1 cup rolled oats and ½ cup chopped pecans.
5. Set aside 1 cup of the oat mixture. Press the remaining mixture into the bottom of the prepared pan.
6. Bake for 15 minutes.
7. 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.
8. Pour the pumpkin mixture evenly over the baked crust.
9. Sprinkle the reserved crumb mixture evenly over the top.
10. Bake for 25 minutes, or until the filling is set and the topping is lightly golden brown.
11. Let cool completely in the pan on a wire rack. Use the foil overhang to lift the bars out of the pan.
12. Once cooled, cut into 24 bars.