These pumpkin pie crumble bars are like pie, but better! A crumb topping, thick, creamy texture and a drizzle of icing make this fall dessert a real winner.
These pumpkin pie crumble bars are lightly sweetened with maple syrup, are allergen-friendly and they taste so delicious. The texture is like a firm cake-ier version of pie (is that a thing?) and the crumb topping with coconut butter icing tops this off and up-levels the whole darn thing. This dessert is a winner! 
Fall is here, and though it’s been pretty warm in NYC the past few days – I’m ready to bring on the pumpkin! It’s been a while since I’ve made some baked goods. I’ve been steering towards savory most of the time, but once fall and winter come around it’s hard for me to not whip out the Kitchenaid mixer and go to town on the weekend! I’m stoked with how delicious this came out. With only 1/4 cup of maple syrup throughout the whole thing (base, topping, and icing!), this lightly sweet treat is a smarter choice to not put you into a sugar coma or take you off track.
Get the coconut butter glaze here.
Print
Pumpkin Pie Crumble
- Yield: 9–16 bars 1x
Description
These pumpkin pie crumble bars are like pie, but better! A crumb topping, thick, creamy texture and a drizzle of icing make this fall dessert a real winner.
Ingredients
Base:
- 1/3 cup coconut flour
- 1/3 cup tigernut flour
- 2 tbsp arrowroot powder
- 1 1/2 tsp baking soda
- 3/4 cup pumpkin puree
- 1 tsp apple cider vinegar
- 1/3 cup coconut oil
- 1/2 cup coconut milk
- 1 tbsp maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
Crumb Topping:
- 1/2 tsp ground cinnamon
- 1/4 cup tigernut flour
- 2 tbsp coconut flour
- 3 tbsp coconut oil
- 2 tbsp maple syrup
- Pinch sea salt
Coconut Butter Glaze:
- 3 tablespoons coconut butter, softened
- 1 tablespoon maple syrup
- 1-2 tablespoons warm water (to thin to a drizzleable consistency)
Instructions
For the base:
- Preheat oven to 350°F (175°C). Line an 8×8 or 9×9 inch baking dish with parchment paper.
- Mix the dry ingredients together (coconut flour, tigernut flour, arrowroot powder, baking soda). In a separate bowl, mix the wet ingredients (pumpkin puree, maple syrup, apple cider vinegar, coconut oil, and coconut milk).
- Add the wet ingredients to the dry and mix well, then sprinkle in the cinnamon, cloves, and ginger and stir to combine.
- Spread the mixture evenly into the prepared dish. Bake for 5 minutes while you make the crumb topping.
To make the crumb topping:
- Mix all crumb topping ingredients together with a whisk by hand or in a food processor until crumbs form.
- Remove the baking dish from the oven and evenly pour the crumbs over the top. Return to the oven and bake for 40 minutes.
- Remove from the oven and let cool in the dish for a few minutes, then use the parchment corners to lift the bars onto a wire rack.
Coconut Butter Glaze:
- Stir together the softened coconut butter and maple syrup until smooth. Add warm water, one tablespoon at a time, stirring after each addition, until the glaze is thin enough to drizzle.
- Drizzle the glaze over the cooled bars. Let set for a few minutes before slicing and serving.
Notes
Coconut butter thickens and seizes as it cools — if your glaze firms up before you can drizzle it, set the bowl over a small pot of warm water for a minute and stir until fluid again. The bars need to be fully cooled before glazing so the drizzle sets up rather than melting in.
- Category: Baking, Dessert
Frequently Asked Questions
Can I use a different sweetener instead of maple syrup in the Pumpkin Pie Crumble?
Yes, you can substitute maple syrup with agave syrup or honey, but keep in mind that the flavor profile will change slightly.
What if I can’t find coconut butter for the icing?
If you can’t find coconut butter, you can use a combination of melted coconut oil and powdered sugar, though the texture may vary slightly.
How do I know when the pumpkin pie crumble bars are done baking?
The bars are done when the edges are set and the center has a slight jiggle; they will firm up as they cool.
