Hey guys! Today I’m revamping one of the oldest recipes on my blog, and it’s perfect for Thanksgiving. I absolutely love these Pumpkin Pie Crumb bars you guys. Not only are they a seriously great combo of flavors, but they give me another excuse to eat pie. I’m here for it.

These are layered with a buttery shortbread crust, a classic pumpkin pie custard layer, and that cruuuumb. You guys, have you noticed that I like crumb topped stuff? I must have 10 crumb cake recipes on this site. I’m not sorry, it’s a great topping, and this is no exception.

You start by making the shortbread crust. It will be very crumbly, and you just want to pour it into your prepared pan and firming press it down to bring the crumbs together. I recommend using the bottom of a glass or a measuring cup to get it evenly pressed in.

The pumpkin custard layer is your classic pumpkin pie filling. Eggs, sugar, spices, milk, and pumpkin are whisked together until smooth, and then poured on in. You use half the crumb topping on the pumpkin pie layer immediately- it helps create a base layer so that the rest of the crumbs won’t sink through the pumpkin layer.

Bake it up for 25 minutes, and then add the remaining crumb topping. Continue baking for another 10-15 minutes, and (unfortunately) cool completely. I prefer these bars chilled, but they’re great at room temp as well. It’s a solid dessert you guys.

You can serve it with whipped cream like the classic, or just eat them plain. There are no bad choices here today guys. Whatever you guys are doing for Thanksgiving, I hope it’s a peaceful, happy, filling holiday for you all! Enjoy this recipe!!

Pumpkin Pie Crumb Bars

Servings 16 bars

Ingredients

For the crust:

  • 1/2 cup softened butter
  • 2/3 cup powdered sugar
  • 2 tsp. vanilla extract
  • 1/4 tsp. salt
  • 2 cups flour

For the pumpkin pie filling:

  • 1/3 cup sugar
  • 2 tbs. brown sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1/4 tsp. cloves
  • 1/2 tsp. salt
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 cup pumpkin puree
  • 1/3 cup evaporated milk

For the crumb topping:

  • 1/2 cup melted butter
  • 1 cup brown sugar
  • 1 cup flour
  • 1 tsp. cinnamon
  • 1/4 tsp. salt

Instructions

For the crust:

  1. Preheat the oven to 350 degrees, and generously grease an 8x8 inch square cake pan. Line with parchment paper that has an overhang. Set aside. 

  2. In a medium bowl, beat together the butter, sugar, and vanilla extract until smooth. Add in the salt and flour, and beat until completely combined. The mixture will be very crumbly- that's okay! 

  3. Pour the mixture into your prepared pan, and press the dough firmly into the bottom of your pan, using the bottom of a measuring cup or glass. Bake for 8 minutes- the dough should be mostly set. 

For the pumpkin pie filling:

  1. While the crust bakes, make the filling. In a medium bowl, whisk together the sugar, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt until combined. Add in the eggs, vanilla extract, pumpkin puree, and evaporated milk, and whisk until smooth. 

For the crumb topping:

  1. In a medium bowl, using a fork, stir together all the ingredients until a crumb starts to form. This takes a few minutes- you want everything to be fully incorporated! 

  2. When the crust has baked, remove from the oven and pour the pumpkin pie filling on top. Sprinkle about half of the crumb topping on top of the pumpkin filling evenly. Return to the oven, and bake for 25 minutes. 

  3. After 25 minutes fo baking, remove from the oven again, and evenly sprinkle on the remaining crumb mixture. Continue baking for another 10-15 minutes, or until there is only a slight jiggle in the middle of the pan when you shake it. Cool completely before serving. Enjoy! 


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