I had the privilege of browsing Erin's blog Making Memories with your kids in search of some yummy treats. Erin has made it especially easy to find her holiday treats, because she has a special holiday category with choices for holidays throughout the year. With Thanksgiving this month, I went straight for the Thanksgiving page where I found these yummy looking Pumpkin Pie Crumb Bars. These absolutely adorable Turkey Cookies look like a lot of fun, too. They definitely fit with the theme of Erin's blog, because it is full of kid-friendly meals, recipes, and crafts. Erin and her two amazing kids have made some fun and yummy treats as well as some very cool crafts. Quite simply, if you are looking for fun things to do with your kids, you will most definitely want to check out this blog!
Some other recipes I thought would be perfect for Thanksgiving were:
But I went back to the Pumpkin Pie Crumb Bars. I have tried another recipe for pumpkin pie bars in the past, but it was never as good as I thought it should be. I thought this one just might be what I was hoping that other recipe was, and it definitely was. So good!
Pumpkin Pie Crumb Bars
adapted from Making Memories with your kids
Ingredients:
adapted from Making Memories with your kids
Ingredients:
- For the crumb layers:
* 1-1/4 cups flour
* 1-1/2 cups quick oats
* 1/2 tsp. salt
* 1/2 tsp. baking soda
* 1/4 cup sugar
* 1/2 cup brown sugar
* 3/4 cup melted butter
* 1 tsp. vanilla - For the filling:
* 2 eggs
* 3/4 cup sugar
* 1 tsp. cinnamon
* 1/2 tsp. salt
* 1/2 tsp. ginger
* 1/4 tsp. cloves
* 1 (15 oz.) can pumpkin
* 1 (12 oz.) can evaporated milk
- Preheat oven to 350° F. Grease an 11x7" pan; set aside.
- Mix flour, oats, salt, baking soda, and sugars together. Mix in melted butter and vanilla.
- Press half of the crumb mixture into prepared pan; bake for 15 minutes.
- While that bakes, prepare filling by beating eggs in a large bowl and then adding sugar, cinnamon, salt, ginger, and cloves. Mix well and then stir in pumpkin; add evaporated milk and mix thoroughly.
- Pour filling over partially baked crust and bake for 15 minutes.
- Remove from oven and crumble the rest of the crumb mixture over the top. Return to the oven and bake an additional 25-35 minutes, until the top is nicely browned and center is set..
- Cool at least 1 hour at room temperature and an additional hour in the refrigerator before serving. Cut and serve with whipped cream, if desired.
I was planning to follow Erin's recipe and make this in a 13x9" pan, but I ended up with my 4 glass 13x9" pans full - 2 with turkey and 2 with rolls - so I had to come up with an alternative plan. I cut the crust recipe in half and just used my regular pumpkin pie filling recipe - the recipe from the Libby's pumpkin can, but you can use your favorite pumpkin pie filling recipe. I think it turned out great.
The crust and crumb layer on top are amazingly good. The crunch, texture and flavor are absolutely perfect. Once the dessert has been covered and refrigerated, it loses a bit of the original crunch - why do things have to do that? - but it's still really, really good. I'd say this is an excellent alternative to pumpkin pie. The crumb layers kick it up a notch, it can more easily be cut into smaller pieces and serve more people, and it's easy to make. If you think you can't make a pie crust, this recipe is definitely one you should try. I'm not sure I'll ever stop making pumpkin pie for Thanksgiving, but I'm definitely thinking I'll be replacing one of the pies I usually make with a pan of these Pumpkin Pie Crumb Bars from now on.
I hope you all had a great Thanksgiving filled with people you love and had some yummy treats of your own!
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