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.
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Pumpkin Pie Crumble
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
- 1.5 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 ceylon cinnamon
- 1/4 tsp ground clove
- 1/4 tsp ground ginger
Crumb Topping
- 1/2 tsp ground ceylon cinnamon
- 1/4 cup tigernut flour
- 2 Tbsp coconut flour
- 3 Tbsp coconut oil
- 2 Tbsp maple syrup
- pinch sea salt
Coconut Butter Glaze
- Click the link above for the recipe.
Instructions
For the base:
- Pre-heat the oven to 350f degrees. Line an 8×8 or 9×9 baking dish with parchment paper.
- Mix dry ingredients together (flours and baking soda). Separately, mix the wet ingredients together (puree, maple syrup, apple cider vinegar, oil, and milk).
- Add the wet into the dry and mix well, then sprinkle in the seasonings.
- Place mixture into the baking dish and spread evenly, bake for 5 minutes while you make the crumb topping.
To make the crumb topping:
- Mix all ingredients with a whisk by hand or in a food processor until crumbs form.
- Take the baking dish out of the oven and evenly pour the crumbs over top. Place back into the oven for 40 minutes.
- When done baking, remove from the oven and let cool in the dish for a few minutes and then you can grab the corners of the parchment paper and transfer it to a drying rack.
Coconut Butter Glaze
- Click the link above for the recipe.
- Category: Baking, Dessert
