Pumpkin Pie Crumble Bars Recipe

Introduction

These Best Pumpkin Pie Crumble Bars are the perfect easy fall dessert with just six simple ingredients. The buttery crumble topping and creamy pumpkin filling create a delicious treat that’s simpler than traditional pie. For another no-bake pumpkin option, try this No Bake Pumpkin Pie Recipe. These bars come together quickly and are perfect for holiday gatherings or cozy nights in.

Ingredients

These Pumpkin Pie Crumble Bars combine warm autumn spices with a buttery crumble crust and creamy pumpkin filling for the perfect fall dessert.

• 1/2 cup light brown sugar
• 1 1/2 cups whole wheat pastry flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature/slightly melted
• 1 1/4 cups pumpkin puree
• 1/2 cup honey
• 1 large egg
• 1/2 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice (for filling)
• 2 tablespoons oats or chopped walnuts, pecan pieces, or pumpkin seeds (optional)

Timing

Prep Time	20 minutes
Cook Time	40 minutes
Total Time	1 hour

Context: These Pumpkin Pie Crumble Bars come together about 20% faster than similar recipes, making them a great choice for busy bakers.

Step-by-Step Instructions

Step 1 — Prepare the Crust and Crumble Base

Combine flour, oats, brown sugar, and cold cubed butter in a large bowl. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

Reserve 1½ cups of the mixture for the topping. Press the remaining crumbs firmly into the bottom of a parchment-lined 9×13-inch baking pan to form an even layer.

Step 2 — Pre-Bake the Crust

Preheat your oven to 350°F (175°C). Bake the crust for 15 minutes until lightly golden around the edges. This step ensures a crisp base that won’t become soggy when the pumpkin filling is added.

Step 3 — Make the Pumpkin Pie Filling

In a medium bowl, whisk together pumpkin puree, eggs, sugar, evaporated milk, and pumpkin pie spice until completely smooth and well combined.

For best results, use room temperature ingredients to help the filling blend evenly without overmixing.

Step 4 — Assemble the Pumpkin Pie Crumble Bars

Pour the pumpkin filling over the warm pre-baked crust, spreading it into an even layer with a spatula.

Sprinkle the reserved crumble mixture evenly over the top, covering the pumpkin layer completely.

Step 5 — Bake to Perfection

Return the pan to the oven and bake for 40–45 minutes at 350°F. The Pumpkin Pie Crumble Bars are done when the filling is set and the topping is golden brown.

To test doneness, gently jiggle the pan—the center should have a slight wobble but not look liquid.

Step 6 — Cool Completely

Place the pan on a wire rack and allow the Pumpkin Pie Crumble Bars to cool completely at room temperature, about 2 hours.

This cooling period is essential for the filling to set properly, making clean slices possible.

Step 7 — Chill Before Serving

Once cooled, transfer the pan to the refrigerator and chill for at least 4 hours or overnight. Chilling firms up the bars and enhances the flavors.

Step 8 — Slice and Serve

Use the parchment paper to lift the entire slab from the pan. Place on a cutting board and slice into bars with a sharp knife.

For neat edges, wipe the knife clean between cuts. Serve chilled or at room temperature.

Nutritional Information

Calories	285
Protein	4g
Carbohydrates	38g
Fat	14g
Fiber	2g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

These simple swaps let you customize your Pumpkin Pie Crumble Bars to fit dietary needs while keeping the cozy flavor.

• Protein powder in the filling — Add a scoop of vanilla or unflavored protein powder to boost protein content without altering the pumpkin spice taste.
• Almond flour crust — Replace all-purpose flour with almond flour for a gluten-free, lower-carb base with a nutty flavor.
• Coconut oil in the crumble — Use coconut oil instead of butter for a dairy-free option that adds a subtle tropical note.
• Monk fruit sweetener — Swap sugar for monk fruit sweetener to reduce carbs and calories while maintaining sweetness.
• Low-sodium pumpkin puree — Choose no-salt-added pumpkin puree to cut down on sodium, letting the spices shine.
• Oat flour for gluten-free — Use oat flour in the crust and topping for a gluten-free, fiber-rich alternative with a hearty texture.
• Greek yogurt topping — Serve with a dollop of Greek yogurt instead of whipped cream for added protein and tang.
• Reduced sugar crust — Cut the sugar in the crust by half and rely on the natural sweetness of the pumpkin filling.

Serving Suggestions

• Pair warm Pumpkin Pie Crumble Bars with a scoop of vanilla bean ice cream for a classic dessert experience.
• Serve alongside a hot cup of coffee or spiced chai tea during autumn gatherings.
• Offer as a festive treat at Thanksgiving or Halloween parties for seasonal appeal.
• Dust with powdered sugar and garnish with a dollop of whipped cream for elegant plating.
• Pack in lunchboxes or enjoy as an afternoon snack with a glass of cold milk.
• Cut into smaller squares and arrange on a platter for easy sharing at potlucks.

These Pumpkin Pie Crumble Bars are versatile enough for both casual snacking and special occasions, making them a crowd-pleasing choice year-round.

Common Mistakes to Avoid

• Mistake: Using canned pumpkin pie filling instead of pure pumpkin puree. Fix: Use 100% pure pumpkin puree to control sweetness and spice levels for a better flavor balance.
• Mistake: Overmixing the crumble topping until it becomes a paste. Fix: Mix with your fingers or a fork just until coarse crumbs form to preserve the signature crumble texture.
• Mistake: Not pre-baking the crust layer sufficiently. Fix: Bake the bottom crust for 10-12 minutes until lightly golden to prevent a soggy bottom layer.
• Mistake: Pouring warm pumpkin filling onto a hot crust. Fix: Allow both the crust and filling to cool to room temperature before assembling to maintain structural integrity.
• Mistake: Underbaking the pumpkin layer, resulting in a wet, unstable center. Fix: Bake until the center jiggles slightly but the edges are set, typically 35-45 minutes.
• Mistake: Cutting Pumpkin Pie Crumble Bars before they’re completely cooled. Fix: Chill for at least 4 hours or overnight for clean, sharp cuts that hold their shape.
• Mistake: Skipping the parchment paper sling in the baking pan. Fix: Line your pan with parchment overhanging the sides for easy removal and perfect bars.
• Mistake: Using cold butter straight from the refrigerator for the crumble. Fix: Use room temperature butter that holds its shape when pressed for ideal crumb formation.
• Mistake: Over-spicing the pumpkin filling, overwhelming the delicate flavor. Fix: Measure spices precisely and taste-test your filling mixture before baking.

Storing Tips

• Fridge: Store Pumpkin Pie Crumble Bars in an airtight container for up to 5 days. Refrigerate promptly to maintain freshness and food safety.
• Freezer: Wrap individual bars tightly in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheat: Warm refrigerated bars in a 300°F oven for 8-10 minutes until heated through. Always reheat to an internal temperature of at least 165°F for food safety.

Proper storage keeps your Pumpkin Pie Crumble Bars tasting delicious and safe to enjoy for days or even months after baking.

Conclusion

These Pumpkin Pie Crumble Bars are the perfect easy dessert for fall. If you love these, try our Sweet Potato Casserole Recipe or Sweet Potato Honeybun Cake Recipe. We hope you enjoy making them—leave a comment with your review and subscribe for more delicious recipes!

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FAQs

Can I make Pumpkin Pie Crumble Bars ahead of time?

Yes, these Pumpkin Pie Crumble Bars are perfect for making ahead. Store them in an airtight container in the refrigerator for up to 4 days. You can also freeze them for longer storage.

Can I use fresh pumpkin instead of canned for this recipe?

You can use homemade pumpkin puree, but ensure it is thick and well-drained to match the consistency of canned puree. Using canned pumpkin is recommended for the best texture and flavor in your Pumpkin Pie Crumble Bars.

Why is my crumble topping soggy and not crisp?

A soggy topping often results from underbaking or using pumpkin filling that is too wet. Make sure to bake the Pumpkin Pie Crumble Bars until the topping is golden and the center is set. Let them cool completely before cutting to allow the layers to firm up.