Skip to main content

Pumpkin Crumble Bars

This recipe falls under” the healthier because I made it” category. This time of year I am on a quest for all things pumpkin and am tempted by the pumpkin-flavored-everything commercials. I like knowing that if I am going to indulge that I am eating quality ingredients. I also love the way my house smells when I bake, its better than any $10 candle (and tastier too). These bars have a soft pumpkin pie filling surrounded by a crunchy, crumbly crust.

Pumpkin Crumble Bars

For the Crust & Crumble
3 C. Rolled Oats
1 3/4 C Whole Wheat Pastry Flour
1 1/2 C Rapadura Sugar
1/2 tsp baking soda
1 C plus 2 Tbs Unsalted Butter- Softened
1 C. Chopped Pecans or Walnuts- optional
(after I made these BJ told me, "You know what would make these even better? Nuts.")

For Filling
15 oz of Pumpkin Puree
3 eggs
3/4 C Heavy Cream
1/2 C Rapadura Sugar
1 tsp Pumpkin Pie Spice
(or 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg and 1/8 tsp cloves)
1 tsp vanilla


Preheat oven to 375. Line a 13x9 pan with parchment paper, set aside. In a large bowl mix together crust ingredients with your hands (if you have a little one have them help you with this) until it resembles pebbles.


Pull out 2 cups of Crumble mixture, set aside. Press remaining Crumble Mixture into bottom of pan, bake for 10 minutes.

(He thinks he’s helping!)

While that’s baking, in a large bowl mix together pumpkin, eggs, cream, sugar, spices and vanilla. Pour over baked crust. Return to oven for 15 minutes.

When pumpkin layer is somewhat set,

sprinkle remaining crumble over top. Return to oven and bake 20 additional minutes.


You can either cool and cut into bars or hover over it fresh out of the oven and eat it by the spoonful! Also would be good with fresh whipped cream (isn’t everything).

(Originally Published on Healthy Gourmet on the Go Blog, and before phones had high quality cameras)

Comments

Popular posts from this blog

Grandma's Harvey Wallbanger Cake Makeover

My grandmother made Harvey Wallbanger cake at every family function for as long as I can remember. Birthdays, holiday parties, anytime we'd all get together this cake would be at the center of the table, but after grandma passed away and I became more conscientious of the ingredients that we were eating I stopped making the cake. It her version was made with yellow cake mix vanilla pudding mix which both contained artificial colors and flavors and oftentimes palm oil which I'm allergic to. For a few years I've been trying to find a recipe that matched what I remembered from Grandma's Harvey Wallbanger cake but was unable to find it from scratch recipe that really seemed to hit the mark. Finally I've come up with a recipe that matches the taste and texture of my grandma's Harvey Wallbanger recipe but without any of the artificial ingredients that they put in cake mixes and putting mixes now. I hope you enjoy it! Ingredients:  1 3/4 C Sugar 3/4 tsp Sal...

Pumpkin Snickerdoodles

Pumpkin and Snickerdoodles, a match made in heaven. I've seen different versions of this cookie on various blogs, but the reviews were mixed. Some said they were too dry, others said not enough spice. I thought they didn't use enough pumpkin! So here is my soft, pillowy, spicy version of pumpkin Snickerdoodles. Makes 3 1/2 dozen 1 C. Butter-unsalted and softened 1 C Sugar 1/2 C Brown Sugar  1 C Pumpkin Puree 1 Egg 2 tsp Vanilla Extract 3 3/4 C Flour 1 1/2 tsp Baking Powder 1/2 tsp Sea Salt 1 tsp Cinnamon  1/2 tsp Nutmeg **I've made it with 1 1/2 tsp of pumpkin pie spice instead of cinnamon and nutmeg*** For the coating: 1/4 C Sugar 1/2 tsp Cinnamon 1/4 tsp Nutmeg Dash Cloves **I've made this with 3/4-1 tsp of pumpkin pie spice instead of cinnamon, nutmeg and cloves*** In a medium bowl combine flour, baking powder, sea salt, cinnamon and nutmeg.  In a large bowl beat together butter and sugars, then add pumpkin and vanilla fin...

Cinnamon Toast Crunch Cupcakes

We had a big box of Cinnamon Toast Crunch that I wanted to use for a Rice Krispies treats type of dessert but hadn't gotten to it yet. The only acceptable way to eat cereal in my opinion is straight out of the box. But the others in my house like milk and cereal so I wanted to develop a cupcake with a frosting tasted like the milk, and cake that tasted like the cereal with bits of the cereal on top. I got good feedback while testing this recipe. It's overall not crazy sweet so it could be considered an acceptable breakfast. The cake itself is very dense but the frosting is very light and buttery.  Makes 16 Cake: 2 c. All-purpose Flour 1/3 c. Granulated Sugar 1/2 C Brown Sugar 1 1/2 tsp. Baking Powder 2 tsp. ground Cinnamon 1/4 tsp. Salt 3/4 c. (1 1/2 stick) softened Butter  1 c. Milk 1 large Egg 2 tsp. Vanilla extract Frosting: 1/2 C Nonfat Milk powder 1 1/2 sticks of Butter, softened 1 C Powdered Sugar 1/4 tsp Vanilla extract (don't over measure or it will tast...