Pumpkin pie meets crumb bar in these fabulous pumpkin pie crumble bars! Piled high on a platter, these squares make an irresistible autumn treat, with a brown sugar-oatmeal crumble that doubles as crust and golden topping over a creamy and classic spiced pumpkin filling.

Pumpkin Pie Crumble Bars

Make these bars your Thanksgiving centerpiece this year, and skip the stress of chilling and rolling out pie dough. Add a dollop of whipped cream if you feel so inclined, and remember my golden rule: those one or two leftover bars are always breakfast the next morning.

Pumpkin Pie Crumble Bars

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Pumpkin Pie Crumble Bars

  • Yield: 24 bars

Ingredients

Crust and Crumble

  • 2 cups flour
  • 2 cups rolled oats
  • 1 cup light brown sugar
  • 1/4 cup sugar
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup unsalted butter, melted
  • 2 tsp vanilla extract

Pumpkin Filling

  • 1 (15 oz) can pure pumpkin
  • 2/3 cup plain fat-free Greek yogurt, at room temperature
  • 2 Tbsp heavy cream
  • 2 large eggs, lightly beaten
  • 1 cup sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves

Instructions

  1. Preheat oven to 350Β°F and line a 13 x 9-inch baking dish with foil. Combine flour, oats, brown sugar, sugar, baking soda, and salt in a medium bowl. Fold in melted butter and vanilla until combined. Reserve 1 1/2 cups crumble; chill until ready to use. Add remaining crumble to prepared baking dish and use a piece of waxed paper to press into an even layer. Bake for 18 minutes, until top and edges are lightly golden. Cool for 15 minutes on a wire rack.
  2. For the filling, whisk together pumpkin, yogurt, heavy cream, eggs, sugar, salt, cinnamon, ginger, and cloves in a medium bowl until smooth. Pour filling over cooled crust and smooth with an offset spatula; tap pan sharply to remove air bubbles and sprinkle with reserved crumble. Return baking dish to oven and bake another 48 to 50 minutes, until topping is golden and a toothpick inserted in the center emerges mostly clean.
  3. Cool for 2 hours in baking pan on a wire rack. Carefully lift foil to remove bars from pan and place on a cutting board; cut into squares with a sharp knife. Store leftover bars in an airtight container in the refrigerator up to 2 days.

Nutrition

  • Calories: 200
  • Carbohydrates: 33

14 comments

  1. What a great idea and alternative to pumpkin pie or apple pie! The pies do take time, and thanksgiving is all about enjoying and spending time with your loved ones πŸ™‚ Have a great thanksgiving dear Laura! πŸ™‚

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