Serve pumpkin pie as a small handheld treat with Pumpkin Pie Crumb Bars. They taste just like pumpkin pie and can be made any time your pumpkin craving strikes.
Last week when I shared my pumpkin cheesecake recipe, I talked about how my dad doesn’t let me make pumpkin pie for Thanksgiving. That means I have the other 29 days to make anything related to pumpkin pie. I’ve made mini pumpkin pies, pumpkin pie for two, and pumpkin pie cupcakes in lieu of traditional pie. Now it’s time for a new twist. Seeing that stores still had canned pumpkin in stock, I’m guessing the pumpkin shortage of 2015 is a marketing scheme to sell more pumpkin. I had the idea for these Pumpkin Pie Crumb Bars since last year but ran out of time to make them. What I love about this recipe (besides eating it) is you don’t have to make a separate crumb topping; you use part of the dough from the base for the crumbs. They also taste almost exactly like pumpkin pie but with a different kind of crust. Make them to snack on or serve alongside Thanksgiving dinner. If you serve more than one Thanksgiving dessert, I can envision serving these bars so you can still have your taste of pumpkin pie while still saving room for other dessert.
I took the base of my crumb bar recipes I’ve done in the past then referred to Libby’s traditional pumpkin pie recipe for the filling. Since I hate opening a can of evaporated milk just to use a small amount, I subbed heavy cream instead. These crumb bars really do taste like pumpkin pie in a much smaller, much more square form.
You don’t have to wait until Thanksgiving to make these pumpkin pie crumb bars. Make them once pumpkin season hits or make them all year round if you’re the type who craves pumpkin pie in the summer.
Pumpkin Pie Filling
Source: Adapted from my Peach Cheesecake Crumb Bars and Libby’s Pumpkin Pie
More Pumpkin Pie Recipes
Pumpkin Pie Cupcakes
Mini Deep Dish Pumpkin Pies