Description
Discover Pumpkin Pecan Crumble Bars, a delightful autumn dessert. My recipe offers a sweet, crunchy, and comforting treat for any fall gathering.
Ingredients
Scale
- Crust & Crumble Base:
- 2 cups (240g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 teaspoon salt
- 1 cup (226g) cold unsalted butter, cut into cubes
- Pumpkin Filling:
- 1 (15-ounce) can (425g) pure pumpkin puree
- 2 large eggs
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60ml) maple syrup
- 1 teaspoon vanilla extract
- Flavor Enhancers:
- 2 teaspoons pumpkin pie spice
- Pecan Topping:
- 1 cup (115g) chopped pecans
Instructions
- Get That Crumble Ready: Alright, first things first, let’s tackle that glorious crumble. In a big bowl, whisk together your all-purpose flour, both granulated and brown sugars, and that tiny pinch of salt. Now, for the butter – it absolutely *needs* to be cold, straight from the fridge! Cut it into small cubes, then use your fingers or a pastry blender to cut it into the dry ingredients. You’re looking for a coarse, sandy mixture with some pea-sized crumbs. This is where I sometimes get impatient and overmix, but resist! Overmixing makes it tough. It should smell buttery and slightly sweet already.
- Press the Base, Save the Rest: Now, grab about two-thirds of that beautiful crumble mixture. Press it firmly and evenly into your prepared 9×13 inch baking pan. I always line mine with parchment paper, leaving an overhang, because honestly, it makes lifting the bars out a breeze later. Trust me, I’ve had bars stick to the pan more times than I care to admit! Make sure it’s a nice, compact layer; this is the base for our Pumpkin Pecan Crumble Bars. The remaining one-third of the crumble? Set that aside for later. That’s our crunchy topping, so don’t eat it all yet!
- Whisk Up That Pumpkin Magic: Time for the star of the show – the pumpkin filling! In a separate medium bowl, whisk together your canned pumpkin puree, eggs, heavy cream, maple syrup, vanilla extract, and that wonderful pumpkin pie spice. Whisk until it’s completely smooth and wonderfully fragrant. You’ll see it transform into this beautiful, creamy orange hue. I always give it a good sniff; it just smells like autumn! Make sure there are no lumps of pumpkin; we want a silky-smooth texture. This is where the magic really starts to happen, honestly.
- Layer and Top with Pecans: Carefully pour that luscious pumpkin filling evenly over the pressed crumble crust in your pan. Don’t worry if it looks like a lot; it’ll set up beautifully. Now, remember that reserved one-third of the crumble? Sprinkle it generously over the pumpkin layer. This is where the chopped pecans come in! Scatter them over the crumble. I like to press them down just a little bit, gently, so they stick better and don’t roll off. It’s a little messy, but so worth it for that textural contrast. The kitchen should be smelling amazing by now!
- Bake Until Golden: Pop your pan into your preheated oven at 350°F (175°C). Bake for about 45-55 minutes. You’ll know it’s ready when the edges of the pumpkin filling are set, and the crumble topping is a beautiful golden brown. The center might still have a slight jiggle, and that’s totally okay – it’ll firm up as it cools. I’ve definitely underbaked these Pumpkin Pecan Crumble Bars once or twice, resulting in a slightly too-soft middle, but a few extra minutes usually fixes it. Keep an eye on that crumble; we want golden, not burnt! The aroma will fill your home, I promise.
- Cool Down and Slice: Okay, this is the hardest part for me: patience! Once they’re out of the oven, let the Pumpkin Pecan Crumble Bars cool completely in the pan on a wire rack. I know, you want to dive in immediately, but trust me, they need to cool for at least 2-3 hours, or even better, chill them in the fridge for an hour or two. This allows the pumpkin filling to fully set, making for clean, beautiful slices. If you cut them too soon, they’ll be a glorious, delicious mess, but a mess! Once cooled, use the parchment paper overhang to lift the whole slab out, then slice into squares or rectangles. Enjoy your hard work!