Pumpkin Pie Bars (gluten-free, whole grain options)

Preheat the oven to 350 °F. Line an 8" x 8" pan with parchment paper and set aside.
Prepare the crust and topping. In a large mixing bowl, stir together the oat flour, oats, cinnamon, sugar and salt. Stir in the butter until well combined.
1 1/4 cups (115 grams) oat flour, 2 cups (180 grams) rolled oats, 1 tablespoon cinnamon, 1 cup (200 grams) brown sugar, 1/4 teaspoon salt, 3/4 cup + 2 tablespoons (196 grams) unsalted butter
Pat half of the mixture firmly onto the bottom of the prepared pan.
Bake for 18 - 22 minutes or until lightly golden brown. The crust will bubble a little during baking.
Let the crust cool for 5 - 10 minutes while preparing the filling.
In a large mixing bowl, stir together all the filling ingredients. Pour evenly over the crust and bake for 12 minutes.
15 ounces (425 grams) canned pumpkin puree, 2 large eggs, 1/3 cup (67 grams) granulated sugar, 1/3 cup (67 grams) brown sugar, 2 1/2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 1/2 cup (120 ml) evaporated milk
Remove from the oven and add walnut-sized pieces of the remaining oat mixture over the filling. It will be a very thick layer and some of it will sink a little into the filling. Bake for another 30 minutes or until the filling is golden brown and firm and the middle is set.
Let cool for 1 hour and serve with whipped cream or maple caramel sauce.
Cool completely before covering. Store at room temperature for up to 2 days or in the refrigerator for up to 4 days.