Ginger Maple Pumpkin Pie Crumble Bars With Toasted Coconut Streusel

As the leaves turn and a crispness fills the air, there’s nothing quite like the comforting aroma of pumpkin spice wafting from the oven. These Ginger-Maple Pumpkin Pie Crumble Bars with Toasted Coconut Streusel are the ultimate fall dessert – a delightful combination of creamy pumpkin filling, a buttery crumble crust, and a crunchy, toasted coconut streusel. The warm notes of ginger and maple syrup elevate this classic treat to a whole new level of deliciousness. Get ready to experience a symphony of textures and flavors that will make this season even sweeter!

What You’ll Need: The Ingredient Rundown

• 120g (1 cup) All-Purpose Flour (for crust): Provides the structure for our delicious crumble base. Using a good quality all-purpose flour ensures a tender, yet sturdy crust.
• 55g (1/2 cup) Rolled Oats (for crust): Adds a subtle nutty flavor and a delightful chewiness to the crust. Old-fashioned rolled oats work best here, providing a heartier texture.
• 55g (1/2 cup) Unsalted Butter, Melted (for crust): The key to a tender and flavorful crust. Make sure the butter is fully melted but not browned.
• 30g (2 tbsp) Light Brown Sugar (for crust): Contributes to the crust’s sweetness and adds a hint of molasses flavor.
• Pinch of Salt (for crust): Enhances the flavors of the crust and balances the sweetness.
• 340g (15 oz) Pumpkin Puree (canned) (for filling): The star of the show! Use 100% pumpkin puree, not pumpkin pie filling, for the best results.
• 150g (3/4 cup) Granulated Sugar (for filling): Provides sweetness to the pumpkin filling.
• 100g (1/2 cup) Light Brown Sugar (for filling): Adds depth of flavor and moisture to the pumpkin filling.
• 2 Large Eggs (for filling): Bind the filling together and contribute to its creamy texture.
• 120ml (1/2 cup) Heavy Cream (for filling): Creates a rich and luxurious pumpkin filling.
• 1 tsp Alcohol-Free Vanilla Extract (for filling): Enhances the overall flavor profile of the pumpkin filling.
• 2 tsp Pumpkin Pie Spice (cinnamon, nutmeg, ginger, cloves) (for filling): The quintessential fall spice blend, adding warmth and complexity to the filling.
• 1/2 tsp Salt (for filling): Balances the sweetness of the filling and enhances the other flavors.
• 60g (1/2 cup) Rolled Oats (for streusel): Adds texture and a nutty flavor to the streusel topping.
• 50g (1/3 cup) Shredded Coconut, Toasted (for streusel): Provides a delightful crunch and a tropical twist to the streusel. Toasting the coconut intensifies its flavor.
• 40g (1/3 cup) Pecans, Toasted and Coarsely Chopped (for streusel): Adds a satisfying crunch and a rich, buttery flavor to the streusel.
• 30g (1/4 cup) Light Brown Sugar (for streusel): Contributes to the streusel’s sweetness and adds a hint of molasses flavor.
• 30g (2 tbsp) Unsalted Butter, Melted (for streusel): Binds the streusel ingredients together and creates a crumbly texture.
• 1 tsp Ground Ginger (for streusel): Complements the pumpkin spice and adds a warm, spicy note to the streusel.
• 60ml (1/4 cup) Pure Maple Syrup (for glaze): Adds a natural sweetness and a distinctive maple flavor to the glaze.
• 1 tbsp Unsalted Butter (for glaze): Creates a smooth and glossy glaze.
• 1 tsp Fresh Ginger, Finely Grated (for glaze): Provides a vibrant, zesty flavor to the glaze.
• Pinch of Sea Salt (for glaze): Enhances the sweetness of the glaze and balances the flavors.
• Additional Toasted Coconut, Toasted Pecans and a Dusting of Ground Cinnamon (for garnish): For a beautiful presentation and an extra burst of flavor.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions you can make:

• All-Purpose Flour: You can use a gluten-free all-purpose flour blend for a gluten-free version.
• Rolled Oats: Quick-cooking oats can be used in a pinch, but the texture will be slightly different.
• Pecans: Walnuts or almonds make excellent substitutes for pecans.
• Maple Syrup: Honey or agave nectar can be used as alternatives to maple syrup in the glaze.

Detailed Baking Instructions: A Step-by-Step Guide

1. Preheat and Prepare: Begin by preheating your oven to 180°C (350°F). This ensures even baking. Line a 23 x 33 cm (9 x 13-inch) baking pan with parchment paper, leaving an overhang on the sides. This parchment paper sling will make it incredibly easy to lift the finished bars out of the pan for clean cutting.
2. Craft the Crust: In a medium bowl, combine the 120g (1 cup) all-purpose flour, 55g (1/2 cup) rolled oats, 30g (2 tbsp) light brown sugar, and a pinch of salt. Whisk these dry ingredients together to ensure they are evenly distributed. Pour in the 55g (1/2 cup) melted unsalted butter and stir until the mixture resembles coarse crumbs. The butter should coat all the dry ingredients, creating a sandy texture.
3. Press the Crust: Transfer the crumb mixture to the prepared baking pan. Using the bottom of a measuring cup or your fingers, firmly press the crumbs evenly across the bottom of the pan. Ensure the crust is compact and uniform in thickness for even baking and a stable base for the filling.
4. Par-Bake the Crust: Bake the crust for 10 minutes. This par-baking step is crucial! It sets the crust, preventing it from becoming soggy when the pumpkin filling is added. The crust should be lightly golden around the edges when it’s ready.
5. Prepare the Pumpkin Filling: While the crust is baking, prepare the pumpkin filling. In a large bowl, whisk together the 340g (15 oz) pumpkin puree, 150g (3/4 cup) granulated sugar, 100g (1/2 cup) light brown sugar, 2 large eggs, 120ml (1/2 cup) heavy cream, 1 tsp alcohol-free vanilla extract, 2 tsp pumpkin pie spice, and 1/2 tsp salt. Whisk vigorously until the mixture is completely smooth and glossy. Ensure all ingredients are fully incorporated for a consistent flavor and texture.
6. Make the Toasted Coconut Streusel: In a separate small bowl, combine the 60g (1/2 cup) rolled oats, 50g (1/3 cup) toasted shredded coconut, 40g (1/3 cup) toasted and coarsely chopped pecans, 30g (1/4 cup) light brown sugar, 1 tsp ground ginger, and 30g (2 tbsp) melted unsalted butter. Mix with a fork or your fingers until the mixture clumps together, forming a crumbly streusel.
7. Assemble and Bake: Remove the par-baked crust from the oven. Pour the pumpkin filling evenly over the hot crust, spreading it to the edges with a spatula. Then, drop spoonfuls of the streusel mixture over the pumpkin filling. Use the back of a spoon or a knife to gently swirl the streusel into the filling, creating ribbons and pockets of crunchy goodness.
8. Final Bake: Return the pan to the oven and bake for 25-30 minutes. The filling should be set around the edges, and the streusel should be a beautiful golden brown. A toothpick inserted into the center of the filling should come out mostly clean (a little moistness is okay).
9. Ginger-Maple Glaze: While the bars are baking, prepare the glaze. In a small saucepan over low heat, melt 1 tbsp unsalted butter. Whisk in the 60ml (1/4 cup) pure maple syrup, 1 tsp finely grated fresh ginger, and a pinch of sea salt. Simmer for 2 minutes, stirring constantly, until the glaze is glossy and slightly thickened. Remove from heat.
10. Glaze and Cool: Allow the bars to cool in the pan for 10 minutes. Then, drizzle the warm ginger-maple glaze evenly over the surface, allowing it to pool in the crevices of the streusel. Let the glaze set for another 5 minutes before cutting.
11. Garnish and Serve: Cut the cooled slab into 12 even bars. Plate each bar, drizzle with a little extra glaze, sprinkle with toasted coconut and pecans, and dust with ground cinnamon.

The Magic of Ginger and Maple with Pumpkin

This isn’t just another pumpkin dessert; it’s a carefully crafted flavor experience. The combination of ginger and maple syrup with pumpkin is a classic for a reason. Ginger’s warmth cuts through the sweetness of the pumpkin and maple, creating a balanced and complex flavor profile. Maple syrup, unlike refined sugar, adds a subtle caramel note that complements the earthy pumpkin beautifully. The toasted coconut streusel provides a delightful textural contrast and a hint of tropical flavor, elevating the bars to something truly special.

Why This Recipe Works: The Science of Crumble Bars

Crumble bars rely on a simple yet effective principle: a high fat-to-flour ratio in both the crust and streusel. This creates a tender, crumbly texture. The par-baking of the crust is essential to prevent a soggy bottom. The streusel, with its combination of oats, nuts, and coconut, provides a satisfying crunch. The glaze not only adds flavor but also helps to bind the streusel to the filling, creating a cohesive and delicious treat.

Tips for the Perfect Toasted Coconut

Toasting the coconut is a game-changer! It intensifies the coconut flavor and adds a lovely golden color. Spread the shredded coconut in a single layer on a baking sheet and toast in a 175°C (350°F) oven for 5-7 minutes, or until golden brown, stirring occasionally to prevent burning. Watch it carefully, as it can burn quickly. Alternatively, you can toast it in a dry skillet over medium heat, stirring constantly.

Storing and Freezing Instructions

Storing: These Ginger-Maple Pumpkin Pie Crumble Bars can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Freezing: For longer storage, freeze the bars (uncut or cut) in a single layer on a baking sheet until solid. Then, transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions (FAQ)

• Can I use pre-made pumpkin pie spice? Yes, absolutely! Just ensure it’s fresh for the best flavor.
• Can I substitute the pecans? Walnuts or other nuts can be used in place of pecans.
• Can I make this gluten-free? You can try using a gluten-free all-purpose flour blend, but the texture may be slightly different.

These Ginger-Maple Pumpkin Pie Crumble Bars with Toasted Coconut Streusel are the perfect fall treat! They’re bursting with warm spices, cozy flavors, and delightful textures. Don’t forget to save this recipe to your Pinterest board so you can bake them again and again!

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