Pumpkin Pie Crumble Bars

Thank you so much to Eagle Brand® Sweetened Condensed Milk for sponsoring this recipe! All opinions are my own – thank you for supporting the businesses that keep The Cozy Plum going.

This easy pumpkin dessert recipe is sure to be a go to for your fall gatherings! Forget making a finicky pie crust, this recipe uses a simple shortbread crust that you truly can't mess up.

On top of the base is a layer of creamy, classic pumpkin pie custard using Eagle Brand® Sweetened Condensed Milk packed with pumpkin spice flavor.

Finally, add the brown sugar and oatmeal crumble to the top to give these Pumpkin Pie Crumble Bars a slightly crispy top layer and the best texture!

• 8x8" pan. Preferably with straight sides, like my favorite USA Pan.
• Parchment paper. You really need this to be able to remove the bars and cut them.
• Stand mixer. With the paddle attachment. You can also use a handheld mixer!
• Unsalted butter. For the shortbread base and crumble topping.
• Light brown sugar. For the shortbread base and crumble topping.
• All-purpose flour. For the shortbread base and crumble topping.
• Pumpkin puree. Pure pumpkin puree - not pumpkin pie mix.
• Eagle Brand® Sweetened Condensed Milk. One 14 oz can.
• Large eggs. These need to be at room temperature to incorporate nicely and without chunks.
• Pumpkin pie spice. For the pumpkin layer.
• Rolled Oats. For the crumble topping.
• Ground cinnamon. For the crumble topping.

This recipe is broken down into three separate preparation and baking sections: shortbread base, pumpkin layer, and streusel topping (in that order).

To make the shortbread base, start by creaming the softened butter in a stand mixer with the paddle attachment (or with a hand mixer) for four minutes. It will become light in color and slightly aerated. Then, scrape down the sides.

Add the brown sugar, vanilla and salt and beat on medium speed for one minute. Scrape down the sides again. Then, add the flour and mix on low until it’s just combined. It will look crumbly at first, but then will come together into one mass.

Pull off dollops of dough and place them all around the pan, especially along the edges. The dough is slightly sticky, so this is the best way to evenly distribute the dough. Use your fingertips to gently (and relatively quickly) press the dough around.

Have a bit of patience here – it will all come together. It will feel too thin, but this is correct! Once the dough is evenly pressed into the pan, bake the base for 15 minutes, then remove to a wire rack to cool. Raise the heat to 350℉.

For this pumpkin custard, simply whisk together the pumpkin, Eagle Brand® Sweetened Condensed Milk, eggs, vanilla, and pumpkin pie spice until smooth.

Pour the custard over the cooled crust and return to the 350℉ oven for about 25 minutes. You want the custard to start setting around the edges and top before adding the crumble.

While the pumpkin layer is baking, make the buttery crumble! Melt the unsalted butter, then drizzle it into a bowl holding the flour, brown sugar, oats, salt and cinnamon. Mix it together with a fork until no dry pieces remain and it turns into crumbles.

Carefully and evenly sprinkle the crumble overtop of the pumpkin custard, then return to the oven and bake for an additional 15-20 minutes. There should still be a slight jiggle in the center, but it should not be sloshy.

Allow the bars to cool on a wire rack for one hour, then transfer to the fridge (uncovered) for at least 3 hours.

Use the parchment paper slings to remove the bars from the pan, then cut into 9 or 12 pieces to serve.

Store the bars, covered in the fridge for 3 days. You can also freeze the bars for two months. To freeze, wrap each piece in plastic wrap, then add in a single layer to a gallon ziptop bag. Remove from the freezer and thaw in the fridge, then enjoy.

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