I would not recommend any other types of flour (other than regular white flour) or quick-cooking oats. To make these Pumpkin Pie Crumb Bars gluten-free, be sure to use a gluten-free all purpose flour and certified gluten-free rolled oats. □ There’s a few different ways to make these bars. Both the crust/crumb mixture and pumpkin pie filling are each made in only one bowl! The less dishes the better. If you don’t mind the high calories of pecans, go ahead and add the whole cup.īUT in between those two layers is the pumpkin pie filling layer. Still giving you the ease of one mixture and bars that hold together very well. This helps give the bars extra texture, without compromising on a solid base. Then, you’ll add some pecans to the rest of the crumb mixture that’s left, to sprinkle across the top of the bars. You’ll bake that layer for 10 minutes, to get a crust that’s not mushy later. You’ll take about 2/3 of that mixture and press it into the bottom or your pan in a thin, even layer. Crumb crust topping, with pecans added!įirst, you’ll make the crumb crust/topping.And the base and crumble topping of these bars are the same… with the exception of pecans: These Pumpkin Pie Crumb Bars are made up of three layers. These bars are pretty quick and easy to make, and are a texture lovers dream! If you’re looking to make something traditional BUT with a twist, these are it. The middle layer is a simple pumpkin pie filling, sweetened with either brown sugar or maple syrup. The bottom crust and crumb topping are made of the same mixture, filled with oats for a great texture. They’re lightly sweet, with pumpkin pie spices, and taste just like Thanksgiving. I mashed together the Crumb Bars and Pumpkin Pie, to create these Pumpkin Pie Crumb Bars. And thought, what about a crumble on top? Which reminded me of the Strawberry Crumb Bars I made this Summer that I loved. I was thinking of a pumpkin-pie-type of dessert to share this Fall. Some nuts, chocolate… something to give it a little oomph. I’m always looking for something a little extra to go with Pumpkin Pie. The problem with Pumpkin Pie, for me, is the texture. Or, my Mom would make an obligatory pie that we barely ate. We usually had something else as a dessert. Yikes! Unpopular opinion? My family growing up never loved pie. I still don’t want pie every holiday though. Now, I’ve come to love Pecan Pie and my crust recipe. Which, in turn, means gluten-free pie crust is easier to work with (as long as you have the right recipe!). It just wasn’t worth it for me.īut, over the years gluten-free flour blends have gotten a lot better. Ha! I just always thought gluten-free pie crust was such a pain to make. You’ll love eating a Pumpkin Pie-like dessert, without having to actually make pie! What’s your favorite kind of pie? In between is a simple pumpkin pie filling.
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