Want to shake up your holiday dessert this year? Try this new spin on the traditional pumpkin pie! The buttery crunchy crust with the smooth pumpkin filling will make the whole family go back for seconds.

Pumpkin Pie Crumb Bars

1 1/4 cups flour – $0.11
1 1/4 cups quick oats – $0.20
1/4 tsp salt – $0.01
1/2 tsp baking soda – $0.01
1/2 cup sugar – $0.15
1/2 cup brown sugar, packed – $0.18
3/4 cup butter, melted – $0.72
1 tsp vanilla – $0.03

Pumpkin Pie Filling

1/4 cup sugar – $0.07
1/4 cup brown sugar – $0.09
1 tsp cinnamon – $0.09
1/2 tsp nutmeg – $0.04
1/4 tsp ginger – $0.02
1 large egg – $0.11
1 large egg yolk – $0.11
1/2 tsp vanilla – $0.02
1 1/4 cups canned pureed pumpkin – $1.00
1/3 cup evaporated milk – $0.37

Optional toppings

Whipped cream
Cinnamon

Directions

1. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, oats, salt and baking soda for 30 seconds. Add in both sugars and mix until no clumps remain. Combine melted butter and vanilla, then add to mixture and stir until evenly moistened.

2. Grease an 8″x8″ pan with baking spray. Gently press half of the oatmeal mixture into the bottom of the pan and bake 15 minutes.

3. Meanwhile, in a mixing bowl, whisk together together 1/4 cup sugar, 1/4 cup brown sugar, cinnamon, nutmeg, and ginger.  Add in egg, egg yolk, and vanilla and stir until blended. Mix in pumpkin, then milk. Pour mixture over baked cookie and return to oven 15 minutes.

4. Remove from oven and sprinkle remaining cookie crumb mixture over top. Return to oven 20 minutes longer, until top is golden brown. Remove from oven and allow to cool one hour at room temperature. Transfer to refrigerator to cool for one more hour. Cut into squares and serve with whipped cream and cinnamon.

Yield: 12 bars

Total Cost: $3.33