Pumpkin Pie Bars

Skip the pumpkin pie this year and go for these Pumpkin Pie Bars that are so much easier to make and to eat! An easy oat crust is topped with a creamy pumpkin filling and a sugary topping to take them over the top.

For something different than normal pumpkin pie this year, try these Pumpkin Pie Bars, Pumpkin Dump Cake, this Pumpkin Pie Cake, or this delicious Pumpkin Cheesecake Pie.

I have a few family cookbooks that I love going through. These Pumpkin Pie Bars are one of the recipes that I found in a family cookbook that I knew I wanted to try. I loved the sound of the oat crust, and I knew the sugary topping was going to be great.

My love family cookbooks, church cookbooks, and community cookbooks runs deep. In fact, whenever I’m at a thrift store and I come across one, I have to buy it. I know that these recipes are ones that families have made and loved. Only the best family favorites usually make these cookbooks, and since I’m all about family favorite type recipes, I can usually count on these humble cookbooks for recipes that I know I’ll love.

This recipe for Pumpkin Pie Bars definitely did not disappoint. I had to make a few minor changes based on what I had on hand, but they turned out just perfectly. So perfectly, in fact, that I had to hide them in the refrigerator in the garage so I would stop picking at them.

I’m a traditionalist and must have pumpkin pie at Thanksgiving, but if you aren’t die hard for pumpkin pie, you should definitely make these bars. They are so much easier to make and to eat than pie. And if you are a die hard fan of pumpkin pie, you need these Pumpkin Pie Bars alongside the pie!!

Ingredients:

For the crust, you will need:

• flour – I use all-purpose flour.
• old fashioned oats – I have not tested this with quick oats, only old fashioned.
• brown sugar – I use light brown sugar.
• butter – I use unsalted, but a touch of salt would work here so feel free to use salted butter.

For the filling, you will need:

• pumpkin puree – not pumpkin pie mix – make sure it is just pumpkin puree. You can use homemade pumpkin puree, but make sure to strain it first.
• evaporated milk – not sweetened condensed milk!
• eggs – use large eggs.
• sugar – this is granulated sugar.
• cinnamon – I really like cinnamon, so I will sometimes add a bit more.
• salt – this is important to balance the flavors.
• ginger – a great, warm spice.
• cloves – this goes really well with the cinnamon and ginger.

For the topping, you will need:

• brown sugar – again, I use light brown sugar.
• butter – you will want to make sure the butter is cold when you make the topping.
• pecans – the pecans need to be finely chopped. I like to start with pecan halves and chop them. If you are starting with chopped pecans, I would use just under a half cup, but you’ll want to chop them even more after measuring them.

How to Make Pecan Pie Bars

1. Start with the crust – you can either combine the ingredients and use a fork to cut the butter in, or I like to actually put it all in my mixer and mix until it is combined. You could also use a food processor. Press this mixture into the bottom of a 9×13-inch baking dish and bake it for 15 minutes.
2. For the filling, combine all of the filling ingredients and mix until they are smooth.
3. Once the crust comes out of the oven, pour the filling over the crust, then return the dish to the oven for another 20 minutes.
4. While that is baking, prepare the topping by combining the brown sugar and butter. Use a fork to press them together – it will form a moist, soft mixture. Then stir the pecans in.
5. After the filling has been baking for 20 minutes, sprinkle the topping evenly over the top, then back into the oven it goes. Bake it for another 20 minutes, or until the center is just set.
6. Let the bars cool completely in the pan, then refrigerate.
7. Once the bars have been refrigerated, you can cut them into squares.

Frequently Asked Questions

More Favorite Pumpkin Recipes

Easy Pumpkin Muffins with Chocolate Chips
Pumpkin Cake with Cinnamon Cream Cheese Frosting
Pumpkin Cinnamon Rolls
Pumpkin Roll Recipe
Pumpkin Cupcakes with Cream Cheese Frosting
Pumpkin Cheesecake with Caramel Sauce

Pumpkin Pie Bars

4.34 from 3 votes

Author: Deborah Harroun

Prep Time: 10 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 3 hours hours

Servings: 24 servings

Course: Dessert

Cuisine: American

Print Pin SaveSaved!

Skip the pumpkin pie this year and go for these Pumpkin Pie Bars that are so much easier to make and to eat! An easy oat crust is topped with a creamy pumpkin filling and a sugary topping to take them over the top.

1x2x3x

Ingredients

Crust

• ▢ 1 cup all-purpose flour
• ▢ 1/2 cup old fashioned oats
• ▢ 1/2 cup packed brown sugar
• ▢ 1/2 cup butter

Pumpkin Filling

• ▢ 1 can 15 oz pumpkin puree (can be store bought or homemade)
• ▢ 1 can 12 oz evaporated milk
• ▢ 2 eggs
• ▢ 3/4 cup sugar
• ▢ 1 teaspoon ground cinnamon
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon ginger
• ▢ 1/4 teaspoon cloves

Topping

• ▢ 1/2 cup packed brown sugar
• ▢ 2 tablespoons butter
• ▢ 1/2 cup pecan halves finely chopped

Instructions

• Preheat the oven to 350ºF.
• Combine the flour, oats, and 1/2 cup brown sugar. Cut in the butter using a fork or pastry cutter until the mixture looks like coarse meal. I like to put it all in my stand mixer and let it mix for a minute or two until it is completely combined and it looks crumbly. Press the mixture into an ungreased 9x13-inch baking dish. Bake in the preheated oven for 15 minutes.
• Meanwhile, combine the pumpkin, evaporated milk, eggs, sugar, cinnamon, salt, ginger and cloves and mix until blended completely. When the crust is done, pour the filling mixture over the crust and continue to bake for 20 minutes.
• In a small bowl, combine the brown sugar and butter. Use a fork to cut the butter into the sugar. It won’t turn into coarse crumbs like it did in for the crust, but the brown sugar will start to appear to be really moist and soft. Stir in the pecans. Sprinkle evenly over the top of the filling. Return the pan to the oven and bake an additional 20 minutes, or until the filling is just set. Remove from the oven and cool completely.
• Refrigerate until completely cooled. Once cool, cut into squares.

Recipe Notes:

adapted from my aunt Debbie via a family cookbook

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guideline.

Nutrition Information

Serving: 1bar, Calories: 166kcal (8%), Carbohydrates: 23g (8%), Protein: 2g (4%), Fat: 8g (12%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 1g, Trans Fat: 0g, Cholesterol: 31mg (10%), Sodium: 66mg (3%), Fiber: 1g (4%), Sugar: 17g (19%)

Keywords: pumpkin pie bars