Ingredients :
Crust and Topping ingredients:
2 1/2 C flour
2 1/2 C old fashioned rolled oats
1 tsp kosher salt
1 tsp baking soda
1 C sugar
1 C brown sugar, packed
1 1/2 C (3 sticks) unsalted sweet cream butter, melted
2 tsp vanilla extract
Pumpkin Pie Filling Ingredients:
1/2 C sugar
1/2 C brown sugar
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground gingers
1/4 tsp ground cloves
1/2 tsp salt
2 large eggs
2 large egg yolks
1 tsp pure vanilla extract
2 1/2 C canned pumpkin puree
2/3 C Evaporated Milk
Instructions :
Preheat oven to 350 degree’s and line a 9×13 baking dish with parchment paper
In a large mixing bowl, whisk together the flour, oats, salt and baking soda together
Mix in 1/2 C sugar and 1/2 C brown sugar in with the dry ingredients
Mix in the melted butter and vanilla into the dry ingredients and stir until evenly moist
Press half of the mixture into the baking dish and bake in the oven for 15 minutes
Once baked, allow to cool completely
Pumpkin Pie Directions :
While the crust is baking, using a standing mixer, mix together 1/2 C sugar and 1/2 C brown sugar, cinnamon, nutmeg, ginger, cloves, and salt until combined
Mix in the two eggs, two egg yolks, vanilla and mix until combined
Mix in the pumpkin puree and milk until combined
Pour pumpkin pie mixture onto cooled crust
Sprinkle remaining crust on top of the pumpkin pie mixture
Bake in the oven for 25 minutes or until the crust is golden and the center jiggles slightly
Allow to cool completely before enjoying!
