October 28, 2013

Pumpkin Pie Crumb Bars

This week we’re counting down to Halloween at Potluck!  Enjoy Halloween themed recipes all week long from our amazing food bloggers.  Featured here, delicious Pumpkin Pie Crumb Bars from our new bloggers, Nicole & Susan of Flavors by Four.  

Pumpkin pie is a staple American dessert this time of year but if you are looking for a twist on the traditional you will love these Pumpkin Pie Crumb Bars. The oatmeal crumbs on the top and bottom of these bars are in place of the usual crust. The earthy oatmeal flavor goes nicely with the rich and spicy pumpkin filling. Don’t forget a little fresh whipped cream on top to dress up these bars perfectly.

Ingredients for Crust:

2-1/2 cups ShopRite All Purpose Flour
3 cups quick oats
1 tsp salt
1 tsp baking soda
3/4 cup ShopRite Granulated Sugar
1-1/4 cup brown sugar
1-1/2 cups melted unsalted butter
2 tsp vanilla

Ingredients for Pumpkin Pie Filling:
1/2 cup ShopRite Granulated Sugar
1/2 cup brown sugar
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp ginger
3 large eggs
1 egg yolk
1 tsp vanilla
2-1/2 cups ShopRite canned pumpkin puree (1 29 oz can)
2/3 cup evaporated milk
1 cup whipping cream


Preheat oven to 350 degrees.  In a mixing bowl, whisk together the flour, oats, salt and baking soda.

Add in sugar and brown sugar and mix well.  Combine melted butter and vanilla and add to mix.  Then stir until combined.

Gently press 1/2 of the mixture into a greased 13 x 9 pan and bake in preheated oven for 15 minutes.


In a mixing bowl whisk together the sugar, brown sugar, cinnamon, nutmeg, and ginger.  Add in eggs, egg yolk and vanilla and mix.  Add in pumpkin puree and then milk.  Mix well.  Pour mixture over baked bottom and return to the oven to bake for 15 more minutes.

Remove from the oven and add the rest of the crumb mixture to the top and bake for another 20-25 minutes until top is lightly browned and center still giggles a little.

Allow to cool 1 hour at room temperature and one hour in the refrigerator before slicing into squares.  Serve with whipped cream.

Enjoy!! – Nicole & Susan


NOTE: This recipe was adapted from

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