Pumpkin Pie Bars – The Easier, Creamier Alternative to Classic Pumpkin Pie
Skip the traditional pie this year and try these Pumpkin Pie Bars instead! With a buttery oat crust, a silky smooth pumpkin filling, and a sweet, nutty topping, these bars capture all the cozy flavors of fall — in an easy-to-make, easy-to-serve dessert that everyone will love.
Perfect for Thanksgiving, fall gatherings, or a cozy weekend treat, these bars bring all the nostalgia of pumpkin pie with half the effort and a whole lot of flavor.
Why You’ll Love This Recipe
- Effortless to make – no rolling or chilling pie crust.
- Make-ahead friendly – they taste even better after a night in the fridge.
- Easy to serve – simply cut into squares for a fuss-free dessert table.
- Perfect texture – creamy pumpkin layer on a crisp oat base with a sweet pecan crumble.
Ingredients
For the Crust
- 1 cup all-purpose flour
- ½ cup old-fashioned oats (not quick oats)
- ½ cup packed light brown sugar
- ½ cup unsalted butter, cold and cut into small cubes
For the Pumpkin Filling
- 1 can (15 oz) pumpkin puree (not pumpkin pie mix)
- 1 can (12 oz) evaporated milk
- 2 large eggs
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
For the Topping
- ½ cup packed light brown sugar
- 2 tablespoons cold unsalted butter
- ½ cup finely chopped pecans
Instructions
- Prepare the Crust
Preheat your oven to 350°F (175°C).
In a large bowl, combine the flour, oats, and brown sugar. Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs. (You can also use a stand mixer or food processor.)
Press this crumbly mixture evenly into the bottom of an ungreased 9×13-inch baking pan.
Bake for 15 minutes, until lightly golden. - Make the Pumpkin Filling
While the crust bakes, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, salt, ginger, and cloves in a medium bowl until smooth and well combined. - Bake the Filling
Pour the pumpkin filling over the hot crust and return to the oven. Bake for 20 minutes. - Prepare the Topping
In a small bowl, combine the brown sugar and butter, pressing together with a fork until the mixture is soft and slightly moist. Stir in the finely chopped pecans. - Add the Topping and Finish Baking
After the filling has baked for 20 minutes, carefully sprinkle the pecan topping evenly over the surface.
Return the pan to the oven and bake for another 20 minutes, or until the center is just set. - Cool and Chill
Remove from the oven and let the bars cool completely in the pan. Then cover and refrigerate for at least 2 hours, or until fully chilled.
Cut into squares before serving.
Tips for Perfect Pumpkin Pie Bars
- Use pure pumpkin puree, not pumpkin pie filling, to control the sweetness and spice.
- Make ahead: These bars actually taste better the next day, after chilling overnight.
- No nuts? Omit the pecans and add 2 tablespoons of flour to the topping for a streusel-like texture.
- For a smaller batch: Halve the recipe and bake in an 8×8 or 9×9-inch pan — the bars will be slightly thicker but just as delicious.
Storage
Store Pumpkin Pie Bars tightly covered in the refrigerator for up to 4 days. For longer storage, freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Serving Ideas
- Top each bar with a dollop of whipped cream or a drizzle of caramel sauce.
- Serve chilled or at room temperature for the perfect fall dessert bite.
- Pair with a warm cup of coffee or a spiced chai latte for a cozy treat.
Flavor Variations
- Spiced Streusel Version: Replace the pecan topping with a mix of oats, cinnamon, and butter for a crunchy streusel.
- Maple Twist: Add 1 tablespoon of pure maple syrup to the filling for an extra layer of flavor.
- Nut-Free Option: Skip the nuts entirely and finish with whipped cream or a dusting of cinnamon sugar.
Yield: 24 bars
Prep Time: 10 minutes
Bake Time: 55 minutes
Total Time: About 3 hours (including chilling)
These Pumpkin Pie Bars are everything you love about pumpkin pie — creamy, spiced, and perfectly sweet — but so much easier to make and share. Once you try them, you may never go back to traditional pie again!