Side Pannel
Pumpkin Pie Crumb Bars #SundaySupper
Pumpkin Pie Crumb Bars #SundaySupper
- Recipe Submitted by Cool Whip on 09/13/2014
Category: Desserts
Ingredients List
- Crust and Crumb
- 1 ¼ cups all-purpose flour
- 1 ¼ cups quick cooking oats
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 ½ sticks unsalted butter, melted
- 1 teaspoon pure vanilla extract
- Filling
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 ¼ cups pumpkin puree (I used homemade, but canned will work)
- 1/3 cup heavy cream
Directions
1. Preheat oven to 350 degrees F. Butter an 8 inch square pan.
2. In a medium bowl, stir together flour, oats, salt, baking soda, and sugars until fully combined. Add butter and vanilla and stir until all ingredients are moistened. Press half of the mixture into the prepared pan and bake for 15 minutes.
3. While the crust is baking, make the filling. In a medium bowl, whisk together sugars, cinnamon, ginger, cloves, egg, egg yolk, vanilla, pumpkin, and cream until a homogeneous mixture is formed. Pour filling over baked crust and return to the oven to bake for 15 minutes more.
4. After the filling has baked, remove it from the oven and sprinkle remaining crust mixture over the top, breaking it into crumbs of various sizes. Return to the oven and bake for an additional 20-25 minutes until the crumbs are golden brown and the center is still slightly jiggly. Cool at room temperature for 1 hour and then cool in the refrigerator for at least 1 additional hour before carefully cutting (the bottom crust is tough to cut through) and serving. Bars may be stored in the refrigerator for up to 2 days or frozen, individually wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the refrigerator for about 2 hours.
2. In a medium bowl, stir together flour, oats, salt, baking soda, and sugars until fully combined. Add butter and vanilla and stir until all ingredients are moistened. Press half of the mixture into the prepared pan and bake for 15 minutes.
3. While the crust is baking, make the filling. In a medium bowl, whisk together sugars, cinnamon, ginger, cloves, egg, egg yolk, vanilla, pumpkin, and cream until a homogeneous mixture is formed. Pour filling over baked crust and return to the oven to bake for 15 minutes more.
4. After the filling has baked, remove it from the oven and sprinkle remaining crust mixture over the top, breaking it into crumbs of various sizes. Return to the oven and bake for an additional 20-25 minutes until the crumbs are golden brown and the center is still slightly jiggly. Cool at room temperature for 1 hour and then cool in the refrigerator for at least 1 additional hour before carefully cutting (the bottom crust is tough to cut through) and serving. Bars may be stored in the refrigerator for up to 2 days or frozen, individually wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the refrigerator for about 2 hours.
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