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These pumpkin pie crumble bars transform the classic fall pie into convenient, handheld treats perfect for gatherings or afternoon snacks. The buttery oat crumble paired with a silky pumpkin filling creates an irresistible contrast of textures that captures autumn's essence in every bite.
I first made these bars for a Friendsgiving potluck when I was short on time but wanted something impressive. They were such a hit that they've replaced traditional pumpkin pie at my family's Thanksgiving table for three years running.
Ingredients
- All purpose flour: Creates the perfect tender base for these bars
- Rolled oats: Add wonderful texture and nutty flavor to the crumble
- Brown sugar: Provides deep molasses notes that complement the pumpkin
- Pumpkin puree: Use pure canned pumpkin not pumpkin pie filling
- Sweetened condensed milk: Creates a caramelized richness in the filling
- Ground cinnamon and nutmeg: These warm spices are essential for authentic pumpkin pie flavor
- Unsalted butter: Allows you to control the salt level in the recipe
- Pecans: Add wonderful crunch and nutty flavor to the topping
Step-by-Step Instructions
- Preheating and Preparing:
- Set your oven to 350°F and prepare your baking dish. Line a 9×13 inch pan with parchment paper leaving overhang on the sides for easy removal. The parchment prevents sticking and makes cleanup simpler. Spray the exposed sides with cooking spray for extra insurance.
- Creating the Base Mixture:
- Combine the dry ingredients thoroughly in a large bowl. Whisk together flour, oats, both sugars, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly distributed. Pour in the melted butter and stir until the mixture resembles coarse crumbs. The texture should be slightly clumpy but not wet. Reserve exactly one cup of this mixture for the topping.
- Forming the Crust:
- Press the remaining crumble mixture firmly into your prepared pan. Use the bottom of a measuring cup to create a smooth, even layer. This technique ensures a solid base that will hold the pumpkin filling without becoming soggy. Bake for 15 minutes until just barely turning golden at the edges.
- Preparing the Pumpkin Layer:
- While the crust bakes, whisk the pumpkin puree, sweetened condensed milk, vanilla, and egg until completely smooth. Make sure there are no lumps and the mixture has a silky consistency. The sweetened condensed milk provides richness without making the filling too wet.
- Assembling and Baking:
- Pour the pumpkin mixture over the partially baked crust and spread into an even layer. Sprinkle the reserved crumble evenly over the top, then add chopped pecans if using. Bake for 25 to 30 minutes until the filling is set and the crumble topping is golden brown. The center should have just a slight jiggle when the pan is gently shaken.
- Cooling and Serving:
- Allow the bars to cool completely in the pan on a wire rack for at least 2 hours. For the cleanest cuts, refrigerate for at least 1 hour after cooling. Use the parchment overhang to lift the entire dessert from the pan, then cut into squares or rectangles with a sharp knife. Dust with powdered sugar just before serving if desired.
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The brown sugar in this recipe is my secret weapon. I tried making these with all granulated sugar once, and they were good but missing that deep caramel undertone that makes these bars truly special. My grandmother taught me that brown sugar and pumpkin belong together, and this recipe proves her right every time.
Make-Ahead and Storage Tips
These pumpkin pie crumble bars actually improve with time, making them perfect for busy holiday planning. After baking and cooling completely, cover the pan tightly with plastic wrap or transfer cut bars to an airtight container. They'll keep at room temperature for up to 2 days or in the refrigerator for up to 5 days. The flavor deepens and the textures meld beautifully overnight.
Easy Ingredient Swaps
While this recipe is perfect as written, you can easily adapt it to suit dietary needs or what you have on hand. For a gluten free version, substitute the all purpose flour with a 1 to 1 gluten free baking blend. The oats can be replaced with quinoa flakes for added protein. Coconut oil works beautifully in place of butter for a dairy free option, though it will add a subtle coconut flavor. And if pecans aren't your favorite, try walnuts, almonds, or even pepitas for that essential crunch.
Serving Suggestions
These versatile bars work wonderfully in multiple settings. For a casual coffee date, serve them as is with a sprinkle of powdered sugar. To elevate them for a dinner party dessert, warm each portion slightly and top with a scoop of vanilla ice cream or a dollop of maple whipped cream. They make excellent additions to holiday cookie trays or gift boxes for neighbors and friends during the fall season. For brunch, pair with a spiced apple cider or pumpkin spice latte for the ultimate autumn experience.
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These pumpkin bars are an essential part of autumn in my kitchen—they bring everyone together with their comforting, nostalgic flavors.
Frequently Asked Questions
- → Can I use canned pumpkin for these bars?
Yes, canned pumpkin puree works perfectly for this recipe. Just make sure to use pure pumpkin puree and not pumpkin pie filling, which already contains spices and sweeteners that would alter the flavor balance of the bars.
- → How should I store these pumpkin crumble bars?
Store the bars in an airtight container in the refrigerator for up to 5 days. You can bring them to room temperature before serving or enjoy them chilled. For longer storage, they can be frozen for up to 3 months if wrapped well.
- → Can I make these bars gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Also ensure your oats are certified gluten-free, as some may have cross-contamination during processing.
- → What can I substitute for pecans?
If you don't have or don't like pecans, you can substitute with walnuts, almonds, or even pumpkin seeds for crunch. You can also leave the nuts out entirely and still have delicious bars.
- → Can I add other spices to enhance the flavor?
Absolutely! While the recipe calls for cinnamon and nutmeg, you can add other warm spices like ginger, cloves, or allspice. You could also use a pre-mixed pumpkin pie spice as a convenient alternative.
- → How do I know when the bars are fully baked?
The bars are done when the top is golden brown and the pumpkin filling is set but still slightly jiggly in the center. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.