Pumpkin Pie Oatmeal Crumb Bars

INGREDIENTS:

For the Oatmeal Crumb:
1¼ cups all-purpose flour
1¼ cups quick oats
½ teaspoon baking soda
½ teaspoon salt
½ cup granulated sugar
½ cup light brown sugar
¾ cup unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract

For the Pumpkin Pie Filling:
¼ cup granulated sugar
¼ cup light brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 pinch ground cloves
¼ teaspoon salt
1 egg
1 egg yolk
½ teaspoon vanilla extract
1¼ cups canned pumpkin
⅓ cup evaporated milk

DIRECTIONS:

1. Make the Oatmeal Crumb: Preheat oven to 350 degrees F and adjust oven racks to center and upper-middle positions. Line an 8-inch square baking pan with parchment paper, allowing excess to hang over the sides; set aside.

2. In a medium mixing bowl, whisk together the flour, oats, baking soda and salt to combine. Add both the granulated sugar and brown sugar and mix until no clumps remain. Add the melted butter and vanilla extract, then stir with a fork until the mixture is evenly moistened. Press half of the mixture into the prepared pan and bake on the center rack for 15 minutes.

3. Make the Pumpkin Pie Filling: Meanwhile, in another medium bowl, whisk together the granulated sugar, brown sugar, cinnamon, nutmeg, ginger, cloves and salt. Add the egg, egg yolk and vanilla and whisk until well blended. Finally, whisk in the pumpkin, and then the evaporated milk until the mixture is smooth and thoroughly combined. 

4. When the crust has finished baking, pour the pumpkin pie filling over the bottom crust and return it to the center rack of the oven for 15 minutes. Remove it from the oven, pinch the remaining oatmeal crumb mixture into small pieces and sprinkle over the top of the pumpkin pie filling. Return the pan to the oven, placing it on the upper-middle rack, and bake for an additional 20 to 25 minutes, until it is golden on top and the center only jiggles slightly. 

5. Remove from the oven and allow to cool to room temperature, at least 1 to 2 hours. Then, transfer the pan to the refrigerator and chill for at least 2 hours. Cut into squares and serve. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Gesine's Pie Crust

2 c. cold all-purpose flour
1 c. unsalted butter (cut into small pieces and chilled in the freezer for about 10 minutes)
1 Tbsp. sugar
1 tsp. salt
1/2 c. ice-cold water
1 tsp. lemon juice

In the bowl of the food processor fitted with the blade attachment, pulse together flour, butter, sugar and salt until mixture resembles coarse cornmeal.  In a small bowl whisk together water and lemon juice.  Slowly add to the flour mixture, pulsing until dough just comes together.  Squeeze  a small piece of dough between your thumb and index finger to make sure it holds its shape.  Follow pie recipe for dividing and refrigerating dough.

Meringue Topping

8 egg whites
1 2/3 c. sugar
pinch of salt

In a large glass bowl combine egg whites, sugar, and salt.  Place bowl over a large saucepan half-filled with simmering water. Beat with a handheld electric mixer until egg whites are warm to the touch.  Continue beating and remove when egg whites exceed 160 F when tested with a candy thermometer, about 15 minutes.  If necessary, continue beating until stiff, shiny peaks form.

Caramel Cream Pumpkin Pie

1 Recipe Gesine's Piecrust (see here)
1 c. granulated sugar
1 tsp. lemon juice
2 c. half-and-half
8 egg yolks, (reserve whites for Meringue Topping)
1/3 c. packed brown sugar
1/4 c. cornstarch
1 tsp. vanilla bean paste or pure vanilla extract
4 tsp. unflavored gelatin
1 c. pumpkin puree or canned pumpkin
1/2 tsp. ground cinnamon
1/4 tsp. each - ground nutmeg, cloves, and ginger
1/2 c. whipped cream
1 Recipe Meringue Topping (see here)

Prepare Gesine's Piecrust.  Divide pastry into 3 balls.  Combine 2 to form 1 large ball; wrap and refrigerate for 30 minutes.  Reserve remaining ball for another use.

For filling, in a large saucepan combine granulated sugar, 1/3 c. water, and lemon juice.  Stir over low heat until sugar dissolves.  Brush sides of pan with moist pastry brush to remove clinging sugar.  Increase heat to medium-high; cook until a medium amber color (slightly lighter than a penny), about 10 minutes.  Remove from heat; pour in half-and-half (mixture will bubble vigorously but calm down quickly).  Return to low heat; stir until caramel dissolves into cream.  Keep warm.

In a large bowl whisk together egg yolks, brown sugar, cornstarch, vanilla and 1/2 tsp. salt until well combined.  While whisking, slowly pour warm caramel mixture into bowl; continue whisking until well combined.  Transfer to a large saucepan; whisk over medium heat until thickened, about 8 minutes.  Transfer to a large bowl; cover surface of cream completely to avoid forming a skin.  Refrigerate for at least 2 hours.

Preheat oven to 375 F.  On a lightly floured surface use your hands to slightly flatten a large pastry ball.  Roll pastry from center to edges in a circle 13 inches in diameter.  Transfer to a 9-inch deep-dish pie plate.  Trim to 1/2 inch over edge; crimp edge lightly to the lip of the plate.  Prick bottom and sides of pastry with a fork.  Wrap and refrigerate 20 minutes.

Line dough with parchment paper; fill with dried beans or pie weights to top.  Bake for 15 minutes.  Remove parchment paper and weights; bake for another 15 minutes or until lightly golden.  Cool on a wire rack.  Once cool, spread half the caramel mixture in an even layer on prepared crust.

In a large microwave-safe bowl soften gelatin in 2/3 c. water; let stand several minutes.  head in microwave on 50% power for 1 1/2 to 2 minutes or until gelatin is dissolved, swirling every 30 seconds.  Stir in pumpkin puree, spices, 6 drops of orange food coloring (if desired), and remaining half of the caramel cream.

In a small bowl beat whipping cream until stiff peaks form; gently fold into pumpkin mixture.  Spread over caramel in prepared crust.  Refrigerate at least 4 hours.  Top with meringue Topping.

Makes 10 servings.

Pumpkin Pie & Pumpkin Cheese Pie

Pumpkin Pies (Makes 2 pies, 1 regular & 1 pumpkin cheese)

2 1/4 cups Pumpkin (Mom uses Libby)

2 1/2 cups Evaporated Milk

3 Eggs (beaten)

1 1/2 cups Sugar

Spices

         3/4 teaspoon cloves, all spice, nutmeg, ginger

         2 1/4 teaspoon cinnamon

3/4 teaspoon Salt

Blend sugar, spices, and salt in mixing bowl.

Add eggs, pumpkin, and evaporated milk.

Pour into unbaked pie shells (for pumpkin cheese add cheese mixture first).

Bake 425 for 15 minutes

Reduce heat to 350

Bake 350 for 40 minutes

Total baking time 55 minutes

Pumpkin Cheese Pie

1 package (8 oz) cream cheese

1/4 cup sugar

1/2 teaspoon vanilla

1 egg

Beat ingredients

Pour into pie shell

Add pumpkin pie mix (half of the above pie mixture)

Bake 350 for 70 minutes

Pumpkin & Pumpkin Cheese Pies

Pumpkin Pies (makes 2 pies - 1 regular and 1 pumpkin cheese)
2 1/4 c. Libby Pumpkin
1 1/2 c. evaporated milk
3 eggs, beaten
1 1/2 c. sugar
3/4 tsp. cloves
3/4 tsp. all spice
3/4 tsp. nutmeg
3/4 tsp. ginger
2 1/4 tsp. cinnamon
3/4 tsp. salt

Blend sugar, spices, and salt into mixing bowl.  Add eggs, pumpkin, and evaporated milk.  Pour into unbaked pie shells (for pumpkin cheese - add cheese mixture first).

Bake at 425 F for 15 minutes.
Reduce heat to 350 F.
Bake at 350 F for 40 minutes.


Pumpkin Cheese Pie
1 pkg (8 oz) cream cheese
1/4 c. sugar
1/2 tsp. vanilla
1 egg

Beat ingredients together.  Pour into pie shell.  Add pumpkin mix (half of the above mixture).
Bake at 350 F for 70 minutes.