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Pumpkin Crunch Bars

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Member since 2008

Serves | Prep Time | Cook Time


For the crust:
1 cup flour
1/2 cup quick oats
1/2 cup melted butter
For the filling
3/4 cup sugar
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground clove
2 eggs
1 15-ounce can pumpkin
1 12-ounce can evaporated milk
For the topping:
1/2 cup each flour, sugar and brown sugar
1 cup chopped nuts (walnuts or pecans)
1 teaspoon cinnamon
1/2 cup melted butter

For the crust: Combine all ingredients and press into a 9-by-13-inch cake pan. Bake at 350 degrees for 15 minutes.

For the filling: Mix sugar, spices and eggs. Add pumpkin and stir. Add milk and stir. Pour over baked crust, and return to oven for 30 minutes.

For the topping: Combine all ingredients and drop, and spread evenly over pumpkin layer. Bake for another 15 minutes. Cool completely before cutting and serving.

Note: This recipe can be used to make Pumpkin Crunch Pie. Substitute the crust here with a pie crust and fill with pumpkin filling. Bake for 50 minutes, let stand for 10 minutes, then spread topping evenly over pie and bake for 15 minutes. Cool at least 1 hour before serving.

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