Pumpkin Crumb Bars

A layer of oat crumble, a layer of pumpkin pie filling and another layer of oat crumble, baked to perfection!


  • 1 ¼ cups white whole wheat, oat or almond flour
  • 1 ¼ cups old fashioned rolled oats
  • ½ teaspoon coarse salt
  • ½ teaspoon baking soda
  • 1 cup dark brown sugar
  • 4 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • Ice cold water (optional)
  • ½ cup fat free sweetened condensed milk
  • ½ cup low fat evaporated milk
  • 15-ounce can pumpkin puree
  • 2 large eggs
  • 1 teaspoon pumpkin pie spice


  1. Preheat oven to 350°F. In a medium mixing bowl, whisk together flour, oats, salt and baking soda. Stir in the brown sugar and mix until no clumps remain. Stir vanilla into melted butter and pour mixture over dry ingredients. Using a spoon, stir mixture until evenly moistened. If it is too dry, add 1 tablespoon of ice water at a time until it has a formed consistency. Sprinkle half of the crumb mixture into the bottom of a greased 8×8 baking dish and gently press into an even layer. Bake in preheated oven for 15 minutes. Remove from the oven and set aside.
  2. In a mixing bowl, whisk together milks, pumpkin, eggs and pumpkin pie spice until well blended. Pour mixture over crumb crust in baking dish and spread into an even layer.  Sprinkle top evenly with remaining crumb mixture.  Bake in preheated oven 25-30 minutes, until lightly golden.  Remove from the oven and allow to cool at room temperature. Once cool, cover and refrigerate 30 minutes to 1 hour, then remove and cut into squares.  Store in airtight container in the refrigerator.


Keywords: crumb topping, healthy, canned pumpkin, easy, whole wheat, holiday, seasonal, simple