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Pumpkin Crumb Bars

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Elien Lewis
These pumpkin crumb bars are everything I love about fall baking. They’re buttery, gently spiced, and incredibly easy to make. You get a soft, smooth pumpkin pie filling and a nutty brown butter shortbread crust.
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A close-up of a slice of crumb-topped pie with a dollop of whipped cream on top. A fork is holding a bite-sized piece in front of the slice, showing the creamy filling and crumbly crust.
Prep Time 15 minutes
Cook Time 1 hour
Chilling time 4 hours 30 minutes
Servings 16

Ingredients
 
 

Brown butter crumb (base + topping)

  • 227 g unsalted butter
  • 100 g brown sugar
  • 290 g all-purpose flour
  • 1/4 tsp salt

Pumpkin filling

  • 425 g pumpkin puree
  • 395 g sweetened condensed milk
  • 2 large eggs
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp fine salt
  • 1/8 tsp freshly ground black pepper
  • 1/8 tsp ground cloves

Instructions
 

  • In a medium saucepan over medium heat, melt the butter and cook until it foams and the milk solids turn amber brown. Pour into a bowl and let cool at room temperature, then refrigerate until solidified but you can still press a finger into it. 227 g unsalted butter
  • Preheat the oven to 180°C (350°F). Line a 20×20cm (8×8 inch) pan with baking paper. Leave an overhang so you can easily lift the bars
  • Cream the brown butter until fluffy, then add in the brown sugar and mix until combined. 100 g brown sugar
  • Mix in the flour and salt until a soft, crumbly dough forms. It will be very crumbly but should hold together when pressed. 290 g all-purpose flour ,1/4 tsp salt
  • Press about two-thirds of the crumb mixture evenly into the base of the prepared pan. Bake for 15 minutes, then remove and let cool to room temperature while you prepare the filling.
  • In a separate bowl, whisk together the pumpkin puree, condensed milk, eggs, spices, salt, and black pepper until smooth. 425 g pumpkin puree, 395 g sweetened condensed milk, 2 large eggs, 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp fine salt, 1/8 tsp freshly ground black pepper, 1/8 tsp ground cloves
  • Pour the filling over the base and spread evenly. Sprinkle the remaining crumb mixture all over the surface, clumping some together with your hands to make bigger chunks of shortbread.
  • Bake for around 45 minutes until the centre is just set and the top is golden. If the top is browning too fast, loosely cover with foil.
  • Let cool to room temperature, then chill for at least 4 hours before slicing.

Notes

Chill before slicing: The bars are very soft when warm but firm up nicely in the fridge. They slice clean and hold their shape when cold.
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Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 36gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 62mgSodium: 118mgPotassium: 188mgFiber: 1gSugar: 20gVitamin A: 4589IUVitamin C: 2mgCalcium: 94mgIron: 1mg
Keyword brown butter, Pumpkin, Pumpkin pie, Shortbread, Streusel
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