Pumpkin Bars with Almond Crumble Crust

Yield: 16 pumpkin bars with almond crumble crust, approximately 1 x 4 inches each

For the Dough:

Ingredients Preparation
  • 1,5 c
    all-purpose flour
  • 1/4teaspoon(s)
  • 1/4teaspoon(s)
    ground allspice
  • 4ounce
    softened unsalted butter
  • 3/4 c
    granulated sugar
  1. Preheat the oven to 350°F.  Line a 9 x 13-inch pan with a long piece of aluminum foil that extends over the pan’s edges. Butter the foil.
  2. Combine the flour, salt, and allspice in a small bowl.
  3. Cream the butter and sugar in the bowl of a mixer fitted with the paddle attachment. Add the American Almond® almond paste and beat until smooth. Add the flour mixture.
  4. Press the dough into an even layer into the bottom of the prepared pan.

For the Filling:

Ingredients Preparation
  • 2
    whole eggs
  • 15ounce
    unsweetened pumpkin puree
  • 15 T
    granulated sugar
  • 1/2teaspoon(s)
  • 1/4teaspoon(s)
    ground nutmeg
  • 1/4teaspoon(s)
    ground cloves
  • 1teaspoon(s)
  • 1/2teaspoon(s)
    ground ginger
  • 1teaspoon(s)
    vanilla extract
  • 1,5 c
    evaporated milk or heavy cream
  1. Whisk together the eggs and the pumpkin in a medium bowl. Blend in the sugar then whisk in the salt, spices, vanilla and evaporated milk. Let the filling sit for 15 minutes before filling the pie for the pumpkin to begin to absorb the liquid.
  2. Pour the filling into the dough-lined pan. Bake until the filling is set, approximately 35 to 40 minutes.
  3. Cool the pan on a wire rack. Use the foil to remove the pumpkin bars from the pan.
  4. Cut into 1 x 4-inch bars using a long knife wiped clean between each slice. Serve the slices with some toasted almonds and powdered sugar.
  5. When refrigerated, these bars will keep for 4 to 5 days although they are best when served within a few days of baking.

For the Garnish:

Ingredients Preparation
  • toasted almonds, coarsely chopped

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Maureen Shanahan
  • Artisans & Chefs

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