Print
Looking for more free recipes?

Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest and Instagram.

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.

Pumpkin Pie Bars


  • Prep Time: 10 mins
  • Cook Time: 55 mins
  • Total Time: 3 hours
  • Yield: 24 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Description

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.


Scale

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 pecans, finely chopped

Instructions

  1. Preheat the oven to 350ºF.
  2. 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 9×13-inch baking dish. Bake in the preheated oven for 15 minutes.
  3. 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.
  4. 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.
  5. 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

  • Serving Size: 1 bar
  • Calories: 166
  • Sugar: 17 g
  • Sodium: 66 mg
  • Fat: 8 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 23 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 31 mg

Keywords: pumpkin pie bars