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I came up with these Pumpkin Pie Crumb Bars one day when I wanted pumpkin pie but was too lazy to make a crust. Now my family begs for them way more than regular pie. They've got this amazing buttery oatmeal cookie layer on the bottom topped with the creamiest pumpkin filling and then more crumbs on top. The best part? You can totally eat them for breakfast I won't tell anyone.
So Much Better Than Pie
Look I love a good pumpkin pie but these bars are something special. You get all those cozy fall flavors plus this incredible buttery crunch. They're way quicker to throw together than fussing with pie crust and you can eat them with your hands which makes them perfect for parties. We love them straight from the oven with ice cream melting all over but they're just as good cold from the fridge.
What You'll Need
- Regular flour: Nothing fancy here just your everyday all-purpose flour.
- Oats: Old-fashioned rolled oats give you that perfect hearty crunch.
- Brown sugar: Dark or light both work it adds this amazing caramel note.
- Butter: Get the unsalted kind and melt it you'll thank me later.
- Pumpkin puree: Make sure you grab pure pumpkin not the pie filling stuff.
- Spices: Cinnamon nutmeg and cloves make everything taste like fall.
- Sweetened condensed milk: This is the secret to that creamy dreamy filling.
- Egg: Just one to hold everything together.
Let's Bake Together
- Start with the crumb mix:
- Throw your flour oats brown sugar and melted butter in a bowl and mix it up until it looks like wet sand. Set aside half for the topping trust me you'll want an even split.
- Make your base:
- Take half that crumb mixture and press it into your pan. I like to use the bottom of a measuring cup to really pack it down nice and firm.
- Mix up the filling:
- In another bowl whisk together your pumpkin condensed milk egg and all those cozy spices until it's smooth and silky.
- Layer it up:
- Pour that gorgeous pumpkin filling over your base then sprinkle the rest of those buttery crumbs all over the top.
- Bake until perfect:
- Pop it in a 350°F oven and let it work its magic for about 35 minutes. You'll know it's done when the top is golden and the middle barely jiggles.
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My Best Tips
After making these bars probably hundreds of times I've learned a few tricks. Really pack down that bottom layer or it'll fall apart when you cut it. If you want picture-perfect squares pop them in the fridge for an hour before cutting. Play around with the spices sometimes I add extra cinnamon or throw in some ginger when I'm feeling fancy. And if you're serving them warm do yourself a favor and put some vanilla ice cream on top it's absolutely heavenly.
Ways to Serve
These bars are super versatile. Warm them up and they're like a cozy crumble perfect with a scoop of ice cream melting all over. Straight from the fridge they're more like a firm cookie bar great for packing in lunch boxes. My kids love them for breakfast with a glass of milk. When I'm hosting book club I'll serve them with hot coffee or spiced tea and everyone goes crazy for them. They're fancy enough for Thanksgiving but easy enough for random Tuesday cravings.
Keeping Them Fresh
These bars stay good in the fridge for about 5 days but honestly they never last that long in my house. Just pop them in a container with a tight lid. If you want to stash some away for later they freeze beautifully. I wrap them up in layers with parchment paper between so they don't stick together and freeze them for up to 3 months. When you're ready for one just pull it out and let it thaw in the fridge overnight. A quick zap in the microwave brings them right back to that fresh-baked goodness.
Mix It Up
Some days I love throwing chopped pecans into the crumb mixture gives it this amazing nutty crunch. Once I ran out of pumpkin and used sweet potato puree instead turned out fantastic. My sister adds chocolate chips to hers and my kids go wild for that version. Sometimes I'll toss in some dried cranberries or coconut flakes just for fun. That's what I love about baking you can always try something new and see what happens.
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Your Personal Touch
Want to make these bars extra special? Try dusting the top with powdered sugar it looks like snow and tastes amazing. During the holidays I sometimes drizzle white chocolate over the top and everyone thinks I'm some kind of baking genius. Last Christmas I used cookie cutters to cut them into little trees and stars the kids went nuts. The possibilities are endless and that's what makes baking so much fun. Just start with this recipe and let your imagination run wild.
Frequently Asked Questions
- → Can I use fresh pumpkin instead of canned?
While canned pumpkin provides consistent results, you can use fresh pumpkin puree if drained very well. Make sure it's not too watery or the bars won't set properly.
- → How do I store these bars?
Store in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.
- → Why did my filling crack?
Cracks usually happen from overbaking or cooling too quickly. Watch the baking time carefully and let cool at room temperature before refrigerating.
- → Can I make these ahead?
Yes, these bars can be made 1-2 days ahead. Keep them refrigerated and add any whipped cream topping just before serving.
- → Can I use pumpkin pie spice instead?
You can replace the individual spices with 2 teaspoons of pumpkin pie spice for similar results.
Conclusion
These bars combine a buttery oat crumble crust and topping with a creamy, perfectly spiced pumpkin pie filling in the middle. They offer all the flavors of pumpkin pie in an easier-to-make bar form.