Pumpkin Pie Crumb Bar
A buttery shortbread crust and crumble with a creamy, spiced pumpkin pie filling in between, all the flavor of pumpkin pie in an easy dessert bar.
Equipment
- 8x8-inch baking pan
- Parchment Paper
- Medium mixing bowl
- Whisk
Ingredients
Shortbread Crust and Crumble
- 240 g all-purpose flour
- 200 g granulated sugar
- 170 g unsalted butter melted
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Pumpkin Pie Filling
- 245 g pumpkin puree
- 100 g light brown sugar packed
- 1 large egg
- 1 large egg yolk
- 90 g heavy cream
- 1 teaspoon vanilla extract
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon fine sea salt
- 8 g all-purpose flour
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving enough overhang to easily lift the bars from the pan.
- In a medium bowl, combine the flour, granulated sugar, and salt. Stir together the melted butter and vanilla, then pour into the dry ingredients and mix until a soft, crumbly dough forms.240 g all-purpose flour, 200 g granulated sugar, 170 g unsalted butter, ½ teaspoon salt, 1 teaspoon vanilla extract
- Press approximately two-thirds of the dough firmly and evenly into the bottom of the prepared pan, reserving the remaining dough for the crumble topping.
- Bake the crust for 12-15 minutes, until lightly golden around the edges and dry on top. Remove from the oven and let cool for about 5 minutes while you prepare the pumpkin filling.
- In a medium bowl, whisk together the pumpkin puree and brown sugar until smooth. Add the egg and egg yolk and whisk until completely incorporated.245 g pumpkin puree, 100 g light brown sugar, 1 large egg, 1 large egg yolk
- Add the heavy cream, vanilla, cinnamon, ginger, nutmeg, cloves, salt, and flour. Whisk just until the filling is smooth and evenly combined.90 g heavy cream, 1 teaspoon vanilla extract, 1½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, ¼ teaspoon fine sea salt, 8 g all-purpose flour
- Pour the pumpkin filling over the warm par-baked crust and spread it into an even layer.
- Crumble the reserved shortbread dough evenly over the pumpkin filling, keeping some pieces fairly large for chunky, bakery-style crumbles.
- Return the pan to the oven and bake for 30-35 minutes, or until the crumble is lightly golden and the pumpkin filling is set around the edges. The very center can have a slight wobble but should not look wet or liquid.
- Transfer the pan to a wire rack and let the bars cool completely, then refrigerate for at least 1 hour before cutting for the cleanest slices.
- Lift the bars from the pan using the parchment paper and cut into 9 large squares.
Notes
- Use pumpkin puree, not pumpkin pie filling; canned pumpkin puree gives you control over the sweetness and spices.
- Don't overbake the filling. Pumpkin custard continues setting as it cools, so remove the bars when the edges are set and the center has only a slight wobble.
- Keep the crumble chunky. Larger pieces give the bars that signature crumb-bar appearance and create a better contrast against the creamy pumpkin filling.
- Chill before slicing. These bars are much easier to cut cleanly once the pumpkin filling has completely cooled and chilled.
Nutrition
Calories: 424kcalCarbohydrates: 57gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 92mgSodium: 212mgPotassium: 128mgFiber: 2gSugar: 34gVitamin A: 4912IUVitamin C: 1mgCalcium: 41mgIron: 2mg
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