Pumpkin Crumble Bars
Serve pumpkin pie as a small handheld treat with Pumpkin Crumble Bars. They taste just like pumpkin pie with a crumb topping 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 small pumpkin pie, mini pumpkin pies, eggless pumpkin pie, pumpkin pie cupcakes, and mini pumpkin cheesecakes.
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 Crumble 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 pumpkin pie crumb 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 pumpkin pie crumb bars really do taste like pie in a much smaller, much more square form.
You don’t have to wait until Thanksgiving to make pumpkin crumble 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.
Enjoy nuts? Check out Pumpkin Pecan Pie Bars from If You Give A Blonde A Kitchen.
Pumpkin Pie Crumb Bars
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.
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (4 ounces or 8 tablespoons) cold unsalted butter, cut into 8 pieces
- 1 egg
Pumpkin Pie Filling
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 1/4 teaspoon salt
- 1 egg
- 1 cup canned pumpkin puree
- 1/2 cup heavy whipping cream or evaporated milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 375F degrees. Line an 8x8 pan with parchment paper.
- In a medium bowl, mix together flour, sugar, cinnamon, baking powder, and salt.
- With a pastry cutter or two forks, cut in the butter until the pieces look like pebbles then cut in the egg. Dough will be crumbly. Reserve 1/2 cup for the topping and pat the rest into the bottom of the pan.
- For the filling: In a large bowl, whisk together sugar, cinnamon, ginger, nutmeg, clove, and salt. Whisk in the egg and pumpkin until smooth then whisk in the cream and vanilla.
- Pour the filling into the pan over the crust then crumble with the reserved 1/2 cup dough on top. Bake 35-40 minutes or until the top is golden brown and looks set when given a gentle shake. Cool completely before cutting. Refrigerate leftovers in an airtight container for up to one week.
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Sounds so good and I prefer bars to anything. Thank you.
I have one daughter who just loves pumpkin pie. These are a great twist on it. And I love the use of cream instead of evaporated milk. Great idea! Pinned. Stopping by from Food Gawker.
I always hate opening a can of evaporated milk for only a small amount. Unless I’m using the whole can in a recipe, usually subbing heavy cream works just as well. Hope your daughter enjoys them!
Another winner, Carla!!!! Thank You!
Glad you enjoyed the bars!