The No Fuss Autumn Bake Creamy Canned Pumpkin Streusel Bars

Easy Pumpkin Streusel Bars

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Preparation time:25 Mins

Cooking time:50 Mins

Servings:16 squares

Ingredients:

• 2 ½ cups All-Purpose Flour (315g)
• 1 cup Granulated Sugar, divided (½ cup for crust/topping base, ½ cup for streusel)
• 1 teaspoon Ground Cinnamon
• ½ teaspoon Salt
• 1 cup Unsalted Butter (Cold, cubed)
• 1 standard 15-ounce can Canned Pumpkin Puree (425g)
• 2 Large Eggs, lightly beaten
• 1 (14-ounce) can Sweetened Condensed Milk (396g)
• 1 teaspoon Vanilla Extract
• ½ teaspoon Ground Nutmeg
• ¼ teaspoon Ground Ginger
• ¼ teaspoon Allspice

Instructions:

• Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
• Prepare the Dry Mix: In a large bowl, whisk together 1 ½ cups of the flour, ½ cup of the sugar, the cinnamon, and salt.
• Cut in the Butter: Add the cold, cubed butter to the dry mix. Use your fingertips or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
• Form the Crust: Press about two-thirds of this crumb mixture evenly into the bottom of the prepared pan. Reserve the remaining one-third for the topping.
• Make the Filling: In a separate bowl, whisk together the pumpkin puree, eggs, condensed milk, vanilla extract, nutmeg, ginger, and allspice until the mixture is completely smooth and uniform.
• Layer the Filling: Carefully pour the pumpkin filling over the pressed shortbread crust and gently spread it evenly with a spatula.
• Create the Streusel: To the reserved crumb mixture, stir in the remaining ½ cup of sugar and the remaining ½ cup of flour until just combined and crumbly.
• Top and Bake: Sprinkle the streusel mixture evenly over the pumpkin filling. Bake for 45–50 minutes, or until the edges are set and lightly golden.
• Cool Completely: Allow the bars to cool completely on a wire rack before lifting them out by the parchment handles and slicing into 16 squares. Cooling is crucial for neat cuts.

Nutrition Facts

Calories:340 kcal

Protein:3.6 g

Fat:4.5 g

Carbs:33.2 g

Fiber:7.2 g

Sugar:0.0 g

Sodium:78 mg

Recipe Info

Category:Dessert

Cuisine:American

Why These Canned Pumpkin Recipes Reign Supreme: Convenience Meets Comfort

There is something inherently magical about the transition from summer heat to crisp autumn air, and that shift always signals the arrival of pumpkin season. However, the idea of tackling a fussy, traditional pumpkin pie—with its delicate, flaky crust—often deters home bakers from embracing the flavour. This is where the humble tin of pure pumpkin puree steps in as a culinary hero. These Canned Pumpkin Recipes Easy variations are designed to deliver maximum seasonal satisfaction with minimum fuss. We are bypassing the complicated techniques and focusing on rich flavour, stellar texture, and absolute simplicity. By utilizing this fantastic pantry staple, we unlock a world of possibilities, ranging from quick breakfasts to stunning holiday centrepieces. These recipes prove that deep, comforting flavour doesn't require hours of intensive labour; it simply requires smart ingredient substitution.

Unpacking the Magic: The Ultimate Autumn Dessert Shortcut

Our focus today is on transforming that smooth, dense puree into an experience that rivals any classic bake. The beauty of using canned pumpkin is its consistency; it's already cooked, perfectly smooth, and requires no peeling or roasting. This reliability is key, especially when aiming for Canned Pumpkin Baking Recipes that deliver consistent results every time. We are creating "The 'No Fuss' Autumn Bake: Creamy Canned Pumpkin Streusel Bars," a perfect marriage between a soft, spiced filling and a delightful, crunchy top. This bake is incredibly forgiving, boasting a preparation time of just 25 minutes, making it ideal for weeknight baking or last-minute entertaining.

Goodbye Pie Crust Anxiety: Introducing the Streusel Bar Revolution

The greatest deviation from tradition here is the complete elimination of rolled pastry. Instead, we substitute it with a simple, buttery shortbread base. This base is mixed using the 'cut-in' method, which requires nothing more than cold butter and dry ingredients rubbed together until they resemble coarse sand. This technique ensures a crisp, satisfying foundation that holds up beautifully under the creamy filling. On top of that,, we cleverly reserve a portion of this mixture to become the crunchy, golden streusel topping, streamlining our workflow entirely. This dual-purpose mixture is the secret sauce behind these Easy Pumpkin Dessert Recipes .

The Season’s Essential Tinned Treasure: Transforming Plain Pumpkin Puree

A standard 15-ounce can of 100% pumpkin puree is the star. It provides that signature orange hue and earthy depth. Crucially, we pair it not with sugar and butter alone, but with sweetened condensed milk. This ingredient is a game-changer in many Canned Pumpkin No Eggs Recipes (though ours includes eggs for structure, the richness comes from the milk). The condensed milk adds unparalleled creaminess, binding the filling beautifully without requiring heavy cream or lengthy custard setting times, ensuring the bars remain moist yet sliceable after cooling.

Flavor Fusion: Achieving Peak Pumpkin Spice without Overcomplicating

To truly capture the essence of the season, we rely on a balanced trio of warming spices: nutmeg, ginger, and allspice, alongside a healthy measure of cinnamon. The spice blend is incorporated directly into the wet filling ingredients. This method ensures that the spices bloom evenly throughout the custard layer during baking. Unlike many recipes that rely on pre-mixed pumpkin pie spice, crafting a custom blend allows you to control the intensity, resulting in a cleaner, brighter spiced profile perfect for these Simple Canned Pumpkin Ideas .

Gathering Your Arsenal: What You Need for Stellar Streusel Bars

Successfully executing this bake requires a small but mighty collection of pantry staples and a standard 9x13 inch baking pan. Lining the pan with parchment paper, allowing for overhang on two sides, is non-negotiable; it functions as a sling to effortlessly lift the entire cooled bake out for neat squaring—a professional touch made simple. Ensure your butter is thoroughly chilled and cubed before you begin mixing your dry ingredients to guarantee the proper texture for both the base and the topping.

Precision Pantry: Essential Components for Our Unique Canned Pumpkin Recipes

When building these bars, the ratio between the crust, the filling, and the topping is crucial for textural balance. We need the structure of the shortbread to support the smooth, spiced interior, while the topping provides a delightful textural contrast.

The Buttery Foundation: Mastering the Shortbread Base

For the crust and topping combined, you will need 2 ½ cups of all-purpose flour, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, and 1 cup (two sticks) of cold, unsalted butter. The sugar is divided: ½ cup is mixed into the dry ingredients for the base, and the remaining ½ cup is reserved to mingle with the remaining flour for the topping. The magic happens when you 'cut in' the cold butter until the mixture resembles coarse crumbs. This technique keeps the fat separate from the flour, resulting in that desirable short, crumbly texture rather than a tough cookie.

The Creamy Core: Selecting the Perfect Spice Blend for the Filling

The filling demands the richness of one standard 15-ounce can of pure pumpkin puree. To this, whisk in two lightly beaten large eggs for emufication and structure. The secret ingredient providing moisture and luxurious sweetness is one 14-ounce can of sweetened condensed milk, complemented by 1 teaspoon of vanilla extract. The spice profile is built with ½ teaspoon of nutmeg, ¼ teaspoon of ginger, and ¼ teaspoon of allspice, ensuring a deeply aromatic Healthy Canned Pumpkin Recipes feel without being overly perfumed.

Crunch Factor: Crafting the Irresistible Pepita-Streusel Topping

As mentioned, the topping is created from the reserved shortbread mixture. After rubbing the butter into the flour/sugar base, we simply add the reserved flour and sugar component back to the remaining crumbs. It’s important not to overmix this part; we want distinct, loose crumbles that will toast up beautifully golden brown in the oven, providing the essential crunch against the smooth pumpkin layer below.

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Step-by-Step Success: Baking Perfection from Tin to Tray

This process is divided logically into preparing the base, mixing the filling, and assembling the final layers before the bake begins. Preheat your oven to 350° F ( 175° C) first, ensuring the pan is ready before any mixing starts.

The Dual Bake Method: Ensuring a Crisp Bottom and Set Filling

The technique we use here is technically a 'single bake,' but the layered approach creates two distinct textural experiences—a firm base and a custard-like centre—which is why precision layering is key.

Phase One: Creating and Pressing the Flawless Shortbread Layer

Combine 1 ½ cups of the flour component, ½ cup of sugar, cinnamon, and salt in a large bowl. Incorporate the cold, cubed butter using fingertips or a pastry blender until you achieve a texture resembling coarse peas. Press approximately two-thirds of this mixture firmly and evenly across the bottom of your parchment-lined 9x13 pan. Ensure you press firmly against the base so it sets up solid during the bake, providing a sturdy platform for the wet filling.

Mixing the Spiced Heart: Incorporating Your Canned Pumpkin Seamlessly

In a separate vessel, whisk together the entire can of pumpkin puree, the two eggs, the full can of condensed milk, vanilla, nutmeg, ginger, and allspice. Whisk until the mixture is completely smooth; visible streaks of egg yolk or lumps of spice will lead to an uneven final product. Pour this creamy mixture gently and slowly over the pressed shortbread base, taking care not to disturb the edges of the crust.

The Grand Finale: Layering the Streusel and Achieving Golden Perfection

Now, take the remaining crumb mixture reserved for the topping. If you wish to add texture, this is the moment to fold in half a cup of chopped pecans. Sprinkle this streusel topping evenly across the surface of the pumpkin filling. Distribute it gently so that the topping covers the wet filling without pushing it down into the custard layer. Bake this assembly for 45 to 50 minutes at 350° F ( 175° C). The bars are done when the edges look set and the centre exhibits minimal wobble.

Elevating Your Bake: Pro Tips and Creative Flavor Twists

These bars are wonderful right out of the oven, but a few small tweaks can elevate them from simple weeknight treat to true showstopper. When exploring Canned Pumpkin Recipes Savory options, the principles of balancing moisture and acid apply, but for dessert, focus on aromatic depth.

Beyond Basic Spice: Integrating Maple Syrups and Nut Twists

For a more sophisticated sweetness, swap out some of the vanilla in the filling for dark maple extract, or drizzle a tablespoon of pure maple syrup over the top of the streusel right before the final five minutes of baking. Adding chopped, toasted nuts like pecans or hazelnuts directly into the streusel mixture offers a superb textural counterpoint to the soft interior, boosting the overall complexity of these Canned Pumpkin Recipes .

Troubleshooting Common Issues in Your Pumpkin Bake

The most common pitfall is cutting the bars too soon. If the centre appears gooey, resist the urge to slice. The residual heat will continue to set the custard as it cools. If your base seems greasy rather than crumbly, it usually means the butter was too warm or overworked during the initial mixing stage. Remember, cold butter rubbed in quickly is the key to a perfect shortbread texture.

The Next Iteration: Transforming This Base into Savory Canned Pumpkin Recipes (Chili Note!)

While this recipe focuses on dessert, understanding the versatility of the puree is essential. The same base structure—a dry crumb mix pressed into a pan—can be adapted for Canned Pumpkin Recipes Savory dishes. Imagine using cheddar cheese and dried sage in the crust mix, and swapping the filling for a mixture of pumpkin puree, black beans, mild chili powder, and ground turkey, topping it with cornmeal instead of streusel for a hearty, autumnal chili casserole hybrid.

Cooling and Cutting: The Key to Bar Integrity

Seriously, this cannot be overstated: let the bars cool completely—ideally for at least three hours at room temperature, or chilled for an hour—before using the parchment sling to lift them out. Once removed from the pan, use a sharp, thin knife, wiping it clean between each cut, to achieve those beautiful, clean squares perfect for serving alongside coffee or tea.

Storage Secrets: Keeping Your Streusel Bars Fresh Until the Last Crumb

These streusel bars are excellent for make-ahead entertaining. Once completely cooled and cut, store them in an airtight container at room temperature for up to three days, or in the refrigerator for up to five days. The moisture content keeps them wonderfully soft over time. If chilling, allow them to sit at room temperature for 20 minutes before serving to soften the shortbread crust slightly.