{"id":5429,"date":"2020-10-28T16:44:08","date_gmt":"2020-10-28T16:44:08","guid":{"rendered":"http:\/\/www.milehighmitts.com\/?p=5429"},"modified":"2022-09-23T14:52:48","modified_gmt":"2022-09-23T14:52:48","slug":"pumpkin-pie-crumb-bars-gluten-free-dairy-free-option","status":"publish","type":"post","link":"https:\/\/www.milehighmitts.com\/pumpkin-pie-crumb-bars-gluten-free-dairy-free-option\/","title":{"rendered":"Pumpkin Pie Crumb Bars (gluten-free, dairy-free option)"},"content":{"rendered":"\n

If you’re searching for a healthier, easy twist on Pumpkin Pie<\/strong>, check out these Pumpkin Pie Crumb Bars! The bottom crust and crumb topping are made of the same mixture, with oats and pecans on top<\/strong> for a texture lovers dream. In between is a simple pumpkin pie filling<\/strong>. You’ll love eating a Pumpkin Pie-like dessert, without having to actually make pie!<\/p>\n\n\n\n

\"Stack<\/figure>\n\n\n\n

What’s your favorite kind of pie?<\/h2>\n\n\n\n

Mine used to be NO pie. Ha! I just always thought gluten-free pie crust was such a pain to make. I never loved pie enough. It just wasn’t worth it for me.<\/p>\n\n\n\n

But, over the years gluten-free flour<\/a> blends have gotten a lot better. Which, in turn, means gluten-free pie crust is easier to work with (as long as you have the right recipe!). Now, I’ve come to love Pecan Pie and my crust<\/a> recipe. I still don’t want pie every holiday though.<\/strong><\/p>\n\n\n\n

Yikes! Unpopular opinion? My family growing up never loved pie. We usually had something else as a dessert. Or, my Mom would make an obligatory pie that we barely ate. Like, the classic Pumpkin Pie.<\/p>\n\n\n\n

The problem with Pumpkin Pie, for me, is the texture.<\/strong> I’m always looking for something a little extra<\/em> to go with Pumpkin Pie. Some nuts, chocolate… something to give it a little oomph<\/strong>.<\/p>\n\n\n\n

I was thinking of a pumpkin-pie-type of dessert to share this Fall. And thought, what about a crumble on top? <\/strong>Which reminded me of the Strawberry Crumb Bars<\/a> I made this Summer that I loved.<\/p>\n\n\n\n

I mashed together the Crumb Bars and Pumpkin Pie, to create these Pumpkin Pie Crumb Bars. They’re lightly sweet, with pumpkin pie spices, and taste just like Thanksgiving.<\/p>\n\n\n\n

The bottom crust and crumb topping are made of the same mixture, filled with oats for a great texture. The middle layer is a simple pumpkin pie filling, sweetened with either brown sugar or maple syrup. <\/p>\n\n\n\n

These bars are pretty quick and easy to make, and are a texture lovers dream!<\/strong> If you’re looking to make something traditional BUT with a twist,<\/strong> these are it.<\/p>\n\n\n\n

\"Process<\/figure>\n\n\n\n

Let’s chat about layers for these bars.<\/h3>\n\n\n\n

These Pumpkin Pie Crumb Bars are made up of three layers. And the base and crumble topping of these bars are the same… with the exception of pecans:<\/p>\n\n\n\n

  1. Crumb crust<\/li>
  2. Pumpkin pie filling<\/li>
  3. Crumb crust topping, with pecans added!<\/li><\/ol>\n\n\n\n

    First, you’ll make the crumb crust\/topping. You’ll take about 2\/3 of that mixture and press it into the bottom or your pan in a thin, even layer. You’ll bake that layer for 10 minutes, to get a crust that’s not mushy later.<\/p>\n\n\n\n

    Then, you’ll add some pecans to the rest of the crumb mixture<\/strong> that’s left, to sprinkle across the top of the bars. This helps give the bars extra texture, without compromising on a solid base. Still giving you the ease of one mixture and bars that hold together very well.<\/p>\n\n\n\n

    You can add 1\/2-1 cup of pecans. If you don’t mind the high calories of pecans, go ahead and add the whole cup.<\/p>\n\n\n\n

    BUT in between those two layers is the pumpkin pie filling layer<\/strong>. It’s super simple. Both the crust\/crumb mixture and pumpkin pie filling are each made in only one bowl! The less dishes the better. \ud83d\ude42<\/p>\n\n\n\n

    There’s a few different ways to make these bars.<\/h4>\n\n\n\n

    To make these Pumpkin Pie Crumb Bars gluten-free, <\/strong>be sure to use a gluten-free all purpose flour<\/a> and certified gluten-free rolled oats<\/a>. <\/p>\n\n\n\n

    I would not recommend <\/em>any other types of flour (other than regular white flour) or quick-cooking oats.<\/p>\n\n\n\n

    To make these bars dairy-free, <\/strong>be sure to use coconut oil or a dairy-free butter alternative<\/a>, and coconut milk<\/a>.<\/p>\n\n\n\n

    These bars can be made healthier<\/strong> with almond butter, coconut sugar, maple syrup, and coconut milk. A COUPLE TIPS: <\/strong>Use almond butter that’s more drippy\/oily and not too thick. Also make sure you stir your coconut milk together well, prior to using a 1\/2 cup of it for the filling.<\/p>\n\n\n\n

    Or,<\/strong> you can make them with all the butter, brown sugar, and whole milk. It’s up to you and the dietary needs of your family and\/or friends.<\/p>\n\n\n\n

    Lastly, want to make these a little extra sweet<\/em>? <\/strong>I recommend melting some chocolate with a touch of oil and doing a little chocolate drizzle across the top. These are also heavenly<\/em> served with some ice cream (think vanilla, butter pecan, etc)!<\/p>\n\n\n\n

    \"Side<\/figure>\n\n\n\n

    These Pumpkin Pie Crumb Bars are a great modern dessert for Thanksgiving, or a fun Fall treat. Filled with classic pumpkin pie flavor, with more texture and healthier options. You’ll love these bars!<\/p>\n\n\n\n

    And, after you make them, let me know what you think. Find me and tag me in a pic on Instagram<\/a> or comment below. I love hearing from you all!<\/p>\n\n\n\n

    And while you’re here, check out some of my other favorite Fall recipes<\/strong>, like my Pumpkin Coffee Cake<\/a>, Double Chocolate Pumpkin Oat Muffins<\/a>, Double Chocolate Oatmeal Cookies<\/a>, and Apple Cinnamon Oatmeal Cookies<\/a>.<\/p>\n\n\n

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    \"Three<\/div>\n\t\t
    \n\t\t\tPrint<\/a>\n\t\t<\/div>\n\t<\/div>\n\t
    Pumpkin Pie Crumb Bars (gluten-free, dairy-free option)<\/div>\n\t\t
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    Prep Time<\/div>\n\t\t\t
    20<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t
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    Cook Time<\/div>\n\t\t\t\t
    30<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
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    Total Time<\/div>\n\t\t\t\t
    50<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
     <\/div>\n\t<\/div>\n\t\t
    \n\t\t\t<\/div>\n\t
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    \n\t\t\tServings<\/span>: 12<\/span> bars<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
    \n\t\t\tCalories<\/span>: 254<\/span> kcal<\/span>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\t
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    Ingredients<\/div>\n\t\t\t\t
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    Crust<\/div>\n\t\t\t\t\t\t