Pumpkin Pecan Crumble Bars
Prep time
20 mins
Cook time
35 mins
Total time
55 mins
Ingredients
FOR THE CRUST:
- ½ cup butter, softened
- 1 egg
- ½ cup milk
- ½ tsp pure vanilla extract
- ½ cup granulated sugar
- 1.5 cups GF all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1.5 tsp baking powder
- ¼ tsp salt
FOR THE FILLING:
- 1 cup pumpkin puree
- ¼ cup sugar
- 1 egg
- ½ tsp pure vanilla extract
- 2 tsp pumpkin pie spice
FOR THE STREUSEL:
- ⅔ cup GF all-purpose flour
- ½ cup + 1 tbsp brown sugar
- 1.5 tbsp granulated sugar
- 2 tsp cinnamon
- ⅓ cup chopped pecans by Fisher Nuts
- 5 tbsp butter, melted
Preparation
- Preheat oven to 350 degrees F. Line pan with parchment paper or non-stick tin foil. I used an 8' x 8' glass pan.
- In a large bowl, start to make the crust by combining butter, egg, milk, and vanilla extract. In a medium-sized bowl, combine granulated sugar, GF flour, pumpkin pie spice, cinnamon, baking powder, and salt. Add dry ingredients from medium bowl to the large bowl. Mix together.
- Spread half of the dough into the pan. Make sure that the entire bottom of the pan is covered as evenly as possible. Set aside.
- In another medium-sized bowl make the filling by combining the pumpkin puree, sugar, egg, vanilla extract, and pumpkin pie spice. Using a spoon and/or spatula, spread half of the filling over the crust.
- Add the next layer of crust.
- Carefully spread the rest of the pumpkin filling on top of the crust layer.
- In another medium-sized bowl, make the streusel by combining the flour, brown sugar, granulated sugar, cinnamon, and chopped pecans. Pour melted butter into bowl. Use a fork to combine. The streusel should be crumbly. Sprinkle streusel evenly over batter.
- Bake for about 35 minutes. A knife inserted near the center should come out clean. Let them cool before cutting into them. Store any leftovers in an airtight container.
Occasion:
HalloweenThanksgiving
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