I’ve noticed that my fellow bloggers are moving on to peppermint. That means Christmas, right? No more pumpkin? But it’s not Thanksgiving yet!
And I might also take this moment to reveal that I hate mint. Put down that pitchfork! Sorry, but it reminds me of toothpaste. I can’t associate toothpaste with dessert. I’ve tried. I’ve failed. It’s over.
So will you see any mint recipes on this blog? Maybe. I can put aside my personal feelings and bake with mint every now and then. But I won’t be jumping on that holiday peppermint bandwagon. It’s just not who I am.
These days, my thoughts are distracted with pie. What kinds of pie will grace our Thanksgiving table this year? I have some great choices coming, so stay tuned. In the meantime, I wanted to merge two of my favorite desserts: pumpkin pie and crumb bars!
I’m a sucker for crumb anything. Something about crumbs, man. I have no idea. I just cannot resist it. Similarly, pumpkin pie has a completely addictive quality. I tell myself that it’ll be one slice, and that turns into half a pie. It’s that good.
What could be better than doing a mashup? Nothing, ever. Which is why I’ve taken my favorite crumb bar base and added a classic pumpkin pie filling to serve as the center. The outcome is crazy. Crazy addictive!
While I do admit that this takes both a mixer and a separate bowl for the filling, it’s not a horribly long time investment. Besides, a lot of life’s best desserts do take a little extra time. I’m sorry that I’m still stuck on pumpkin, but we’re still in prime pie season. Take time to smell the autumn flowers before rushing into winter with its cool mint!
1 cup butter, softened to room temperature
2 and 1/4 cups flour
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1/2 teaspoon salt
1 cup oats
1/4 cup sugar
1/4 cup firmly packed light brown sugar
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 egg yolk
1/2 teaspoon vanilla
1 and 1/4 cups pumpkin puree
1/3 cup evaporated milk
- Preheat the oven to 350. Coat an 8 x 8 pan with cooking spray.
- In the bowl of a stand mixer, mix the dry ingredients by hand briefly. Then put the bowl on the mixer base and put the butter and egg in the bowl. Beat for 1-2 minutes until the mixture becomes crumbly.
- Press half of the mixture into the pan. Bake for 10 minutes.
- While the crust is baking, prepare the pumpkin pie filling. Combine the sugars, cinnamon, pumpkin pie spice and salt. Add the egg, egg yolk and vanilla and stir until blended. Mix in the pumpkin and the evaporated milk, stirring until smooth.
- Pour the pumpkin pie filling over the crust. Bake for 15 minutes.
- Remove the pan from the oven and crumble on the remaining topping. Return to the oven for 30 minutes until golden and set.
- Cool completely and cut into squares. Store in an airtight container.