Pumpkin Pie Crumble Bars
Transform pumpkin pie into a convenient dessert bar format with these delicious Pumpkin Pie Crumble Bars, perfect for fall gatherings or cozy nights at home.
Ingredients
For the Crust and Topping
- 1 1/4 cups all-purpose flour (structural base)
- 1 1/4 cups quick oats (for texture)
- 1/2 tsp salt (to enhance flavor)
- 1/2 tsp baking soda (leavening agent)
- 1/2 cup granulated sugar (for sweetness)
- 1/2 cup packed light-brown sugar (for molasses flavor)
- 3/4 cup unsalted butter, melted (moisture and richness)
- 1 tsp vanilla extract (adds warmth)
For the Filling
- 1/4 cup granulated sugar (for filling, sweetness)
- 1/4 cup packed light brown sugar (for filling, depth of flavor)
- 1 tsp ground cinnamon (warm spice flavor)
- 1/2 tsp ground nutmeg (additional warmth)
- 1/4 tsp ground ginger (for spice)
- 1/8 tsp ground cloves (adds complexity)
- 1/4 tsp salt (for filling, enhances flavor)
- 1 large egg (binding agent)
- 1 large egg yolk (adds richness)
- 1/2 tsp vanilla extract (for filling, flavor)
- 1 1/4 cups canned pureed pumpkin (the main flavor component)
- 1/3 cup evaporated milk or half and half (for creaminess)
For Serving
- Sweetened whipped cream (optional, for serving)
- Cinnamon (for serving, optional)
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit.
- In a mixing bowl, combine the all-purpose flour, quick oats, salt, and baking soda. Whisk for about 30 seconds.
- Add the granulated sugar and brown sugar to the flour mixture, mixing until there are no clumps.
- Pour in the melted butter and vanilla extract, stir until evenly moistened.
- Press half of the mixture into a greased 8x8-inch baking dish to form the bottom crust.
- Bake the crust in the preheated oven for 15 minutes.
Filling Preparation
- In a separate bowl, combine the granulated sugar, brown sugar, ground cinnamon, nutmeg, ginger, cloves, and salt. Stir until blended.
- Add the egg, egg yolk, and vanilla extract to the spiced sugar mixture, stirring until well blended.
- Incorporate the canned pureed pumpkin and evaporated milk, mixing until smooth.
Assembly and Baking
- Pour the pumpkin filling over the baked crust.
- Return the dish to the oven and bake for another 15 minutes.
- Sprinkle the remaining crumb mixture over the top.
- Bake for an additional 20 to 25 minutes, or until the top is golden.
- Remove from oven and let cool for one hour at room temperature.
- Transfer to the refrigerator for another hour, or enjoy warm.
- Cut the bars into squares and serve with sweetened whipped cream and a dusting of cinnamon if desired.
Notes
Ensure the melted butter is not too hot when mixed with the eggs. Press the crust mixture firmly into the pan to prevent crumbling. Homemade pumpkin puree can alter the texture; use canned for consistency. Watch carefully during the final bake to avoid over-browning.