Pumpkin Pie Crumble Bars

Here’s a recipe for Pumpkin Pie Crumble Bars – a delicious twist on classic pumpkin pie with a buttery oat crumble crust and topping. Perfect for fall or holiday desserts!

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🎃 Pumpkin Pie Crumble Bars

🕒 Total Time:

• Prep Time: 20 minutes

• Cook Time: 45 minutes

• Cool Time: 2 hours

• Servings: 16 bars

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✅ Ingredients:

For the Crust & Crumble:

• 1 ½ cups all-purpose flour

• 1 ½ cups old-fashioned rolled oats

• ¾ cup light brown sugar, packed

• ½ tsp salt

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg (optional)

• ¾ cup (1 ½ sticks) unsalted butter, melted

For the Pumpkin Filling:

• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)

• ¾ cup evaporated milk (or heavy cream)

• 2 large eggs

• ½ cup granulated sugar

• ¼ cup brown sugar

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp ground nutmeg

• ¼ tsp ground cloves (optional)

• ¼ tsp salt

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🧑‍🍳 Instructions:

1. Preheat & Prep:

• Preheat your oven to 350°F (175°C).

• Line a 9×9-inch baking pan with parchment paper, leaving overhang on the sides for easy lifting.

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2. Make the Crust & Crumble:

1. In a large mixing bowl, combine:

   • Flour

   • Oats

   • Brown sugar

   • Salt

   • Cinnamon & nutmeg (if using)

2. Pour in the melted butter and mix until the mixture is crumbly and moist.

3. Press 2/3 of the mixture firmly into the bottom of the prepared pan to form the crust.

4. Reserve the remaining 1/3 for the crumble topping.

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3. Make the Pumpkin Filling:

In a separate bowl, whisk together:

• Pumpkin puree

• Evaporated milk

• Eggs

• Granulated sugar

• Brown sugar

• Vanilla extract

• Spices (cinnamon, ginger, nutmeg, cloves)

• Salt

Whisk until fully smooth and combined.

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4. Assemble the Bars:

1. Pour the pumpkin filling over the prepared crust and spread evenly.

2. Sprinkle the remaining crumble mixture evenly over the top.

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5. Bake:

• Bake for 40–45 minutes, or until the center is set and the top is golden brown.

• A toothpick inserted should come out with just a few moist crumbs (not wet batter).

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6. Cool & Chill:

• Let the bars cool completely in the pan.

• Then refrigerate for at least 1–2 hours to firm up before slicing.

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🍽 Serving Suggestions:

• Cut into 16 squares.

• Optional: Top with whipped cream, a drizzle of caramel sauce, or a scoop of vanilla ice cream.

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🧊 Storage:

• Fridge: Store in an airtight container for up to 5 days.

• Freezer: Wrap tightly and freeze for up to 2 months. Thaw in fridge overnight.