Pumpkin Pie Crumb Bars
User Reviews
5
Pumpkin Pie Crumb Bars
Description
The base and topping consist of a mixture of flour, oats, salt, baking soda, granulated and brown sugars combined with melted butter and vanilla, stirred until evenly moistened. Half this mixture is pressed into a greased baking dish and partially baked to create a firm crust. The pumpkin pie filling is made by whisking sugars, warm spices, salt, eggs, vanilla, pureed pumpkin, and evaporated milk to a smooth custard.
The filling is poured over the pre-baked crust and baked further until nearly set. Then the remaining crumb mixture is sprinkled on top in small bits and baked again, creating a layered effect of pumpkin custard surrounded by tender, crumbly topping and base. The bars are often served with cinnamon or sweetened whipped cream for added richness.
This recipe yields a portable, sliceable dessert combining pumpkin pie flavors with crumbly oat texture. The bars work well for seasonal gatherings or whenever a portioned pumpkin dessert is desired.
Nutrition is estimated for 12 servings without whipped cream garnish. Adjust baking time slightly if using a different pan size.
Ingredients
- 1 1/4 cups (176g) all-purpose flour (scoop and level to measure)
- 1 1/4 cups (116g) quick oats (old fashioned works too)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup (105g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 3/4 cup (170g) unsalted butter melted
- 1 tsp vanilla extract
Pumpkin Pie Filling
- 1/4 cup (50g) granulated sugar
- 1/4 cup (55g) packed light brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp cloves ground
- 1/4 tsp salt
- 1 egg large
- 1 egg large, yolk
- 1/2 tsp vanilla extract
- 1 1/4 cups (296g) pumpkin canned pureed
- 1/3 cup (85ml) evaporated milk or half and half
- Whipped Cream for serving (optional, sweetened whipped cream
- cinnamon for serving (optional, sweetened whipped cream
Instructions
- Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, oats, salt and baking soda for 30 seconds. Add in 1/2 cup granulated sugar and 1/2 cup brown sugar an mix until no clumps remain.
- Combine melted butter and vanilla and add to mixture, then stir with a spoon until evenly moistened.
- Gently press half of the mixture into a greased 8 by 8-inch baking dish (a 9 by 9-inch baking dish would be great to, just reduce the baking time slightly as needed) and bake in preheated oven 15 minutes.
- Meanwhile in a mixing bowl, whisk together 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, nutmeg, ginger, cloves and salt.
- Add in egg, egg yolk and vanilla and stir until blended. Mix in pumpkin then milk.
- Pour mixture over baked cookie portion and return to oven to bake 15 minutes, then remove from oven and sprinkle remaining cookie crumb mixture over top while breaking the crumb into small bits.
- Transfer oven rack closer to the top-center (not directly beneath but a few levels below) and return to oven to bake about 20 - 25 minutes longer until golden on top and center only jiggles slightly.
- Remove from oven and allow to cool 1 hour at room temperature, then transfer to refrigerator to cool 1 hour longer (or serve warm from the oven like a crumble with ice cream).
- Cut into squares and serve with sweetened whipped cream and a light dusting of cinnamon if desired.
Notes
- These bars are designed to be portioned into 12 servings.
- Whipped cream or cinnamon sprinkle can be added while serving for extra flavor.
- Use either quick oats or old-fashioned oats according to preference in the crumb mixture.
- Adjust baking time slightly if using a pan size different from the 8 by 8-inch specified, such as 9 by 9-inch.
User Reviews
Overall Rating
5
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