Fall and pumpkin recipes go hand in hand. This is a simple dessert you can serve as a breakfast treat or as a dessert.
Top it with cinnamon spiced whipped cream or a scoop of vanilla ice cream.
I like to stock up on cans of sweet potato puree as I seem to only be able to find it in October and November. Sweet Potato puree can replace pumpkin in most recipes. I often use it in this recipe.
Pumpkins are not hard to grow if you have the space. Save a few seeds from your pumpkin. Dry them out on a open plate and then put them in a baggies labeled for next year!
Pumpkin Crumble Bars
Ingredients
Bars
- ½ cup creamy, unsweetened almond butter (Costco)
- ½ cup unsweetened pumpkin puree (or sweet potato puree)
- ⅓ cup maple syrup
- 2 large eggs
- 2 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ½ tsp baking soda
- pinch of sea salt
Topping
- ½ cup pecans (walnuts or almonds work too) chopped fine Instead of chopping, pulse grind in a small bullet or even your coffee grinder.
- ⅓ cup almond flour
- ½ tsp cinnamon
- 1 Tbsp maple syrup
- 1 Tbsp maple sugar (or brown sugar)
- 2 Tbsp softened butter
Instructions
- Preheat oven to 350℉
- Grease a 8 by 8 inch baking dish.
Bars
- In a mixer bowl, combine the almond butter, puree, maple syrup and eggs.
- Add spices, baking soda, and salt. Mix into the batter.
- Pour into the baking dish.
Topping
- In a small bowl, combine all of the topping ingredients. Mix with a fork or use your hands to mix until crumbly.
- Sprinkle the crumble on top of the batter.
Baking
- Bake for 25 to 35 minutes. Begin checking after 25 minutes and bake until the center is slightly firm.
- Cool before slicing.
Tried this recipe?Let us know how it was!
For another recipe that is using pumpkin try Paleo Pumpkin Bread….