This recipe was an experiment. I needed to use some of the apples I had picked during our wonderful apple picking adventure and I had a can of organic pumpkin puree left, so I decided to throw some ingredients together and see what I came up with. The result ended in a pumpkin bar with a custard like texture that just subtly tastes of pumpkin. The brown sugar crumble was yummy and complimented these bars well.
Modifications to your taste can be made and instead of separating the spices (someone in my household doesn’t like cinnamon) 🙂 you could add a tablespoon of pumpkin pie spice which would really add a nice touch. You could also add some more nutmeg and allspice if you want the flavor to be a bit spicier. Needless to say Autumn is my favorite season to cook and bake in especially this year, because I have learned a lot and have decided that experimenting is the way to go so I can show you all new and interesting things.
Enjoy the recipe and let me know your thoughts, comment below!
Pumpkin Apple Custard Bars w/ Brown Sugar Crumble
2 Cups Whole Wheat white flour
1/2 Tsp Salt
1 Tsp Baking Powder
1/2 Cup Almond Milk (substitute regular milk)
1/4 Tsp Ginger
1/4 Tsp Nutmeg
1/4 Tsp Allspice
1 15oz can Organic Pumpkin
2 Medium apples, peeled and sliced
1/2 Cup Truvia Sugar blend
1 1/2 cups Brown Sugar
1 Stick of cold butter
1/2 Cup Wheat flour
Preheat oven to 350-
Mix all the ingredients together and pour into prepared pan (I put wax paper and sprayed some PAM in a square pan)
For crumble topping, mix ingredients together making sure to crumble the butter into small pieces while mixing. With your hand, cover the top of the bars fully using the entire mixture, it will look like a lot, but it bakes very nicely together.
Bake for 30 minutes, check with a toothpick and if it comes out clean then you are all done!
Let cool and cut into bars.
These were so so so good!!!
Life as a Maven- Pumpkin is the new…. no wait, Pumpkin is always in 🙂 🙂 🙂