If you’re searching for the cozy comfort of classic pumpkin pie in an easy, shareable form, these Pumpkin Pie Bars are your answer. Imagine a buttery oat crust, a dreamy spiced pumpkin filling, and a crumbly topping that perfects every bite. You just slice and enjoy—no rolling pin required! Whether you’re hosting a fall gathering or craving a nostalgic treat with a modern twist, these bars bring together the very best of autumn flavors in every delicious square.
Ingredients You’ll Need
The magic of Pumpkin Pie Bars lies in using simple staples and pantry favorites—each one delivering a key role. From the toasty oats in the base to the creamy pumpkin layer and aromatic spices, every ingredient builds exceptional flavor and texture. Trust me, you’ll taste the difference with each thoughtful addition!
- All-purpose flour (1 cup): The backbone of the crust, providing structure and a tender bite.
- Old-fashioned oats (1/2 cup): Adds heartiness and a lovely rustic crunch to the crumb layers.
- Packed brown sugar (1/2 cup): Infuses rich molasses notes, giving both depth and sweetness to the crust and topping.
- Unsalted butter, melted (1/2 cup): Binds everything together with a melt-in-your-mouth, golden finish.
- Pumpkin puree (1 can, 15 oz): The absolute star—use pure pumpkin for that rich, earthy base.
- Sweetened condensed milk (1 can, 14 oz): Delivers creaminess and natural sweetness, making the filling irresistibly silky.
- Large eggs (2): Give lift and stability to the custardy pumpkin layer.
- Pumpkin pie spice (1 1/2 teaspoons): The signature warm blend that defines all things pumpkin pie!
- Ground cinnamon (1/2 teaspoon): Adds a little extra spice and warmth for bold flavor.
- Salt (1/4 teaspoon): Just enough to bring out all the nuanced flavors—don’t skip it!
- Whipped cream (for serving, optional): Crown each bar with a fluffy dollop for a classic finishing touch.
How to Make Pumpkin Pie Bars
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to 350°F and lining a 9×13-inch baking dish with parchment paper. This trick not only prevents sticking but makes lifting the bars out for slicing a total breeze! Make sure the parchment has a bit of overhang for easy removal later on.
Step 2: Make the Crust and Crumb Topping
In a medium bowl, combine the flour, old-fashioned oats, packed brown sugar, and melted butter. Stir these together until the mixture turns crumbly—almost like buttery wet sand. Scoop out about two-thirds of the mixture and press it firmly into the bottom of your lined pan, forming a solid base. Save the rest for a delightful crumbly topping!
Step 3: Whisk Up the Pumpkin Filling
In another mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, cinnamon, and salt. Take a moment to soak in the aroma—this is the heart of your Pumpkin Pie Bars! Whisk until the mixture is totally smooth and silky.
Step 4: Assemble the Layers
Pour the pumpkin filling over your pressed crust, smoothing it into an even layer. Sprinkle the reserved crumb mixture evenly over the top so that every bite holds that irresistible crunch mingled with pumpkin goodness.
Step 5: Bake to Perfection
Slide the pan into your preheated oven and bake for 40 to 45 minutes. You’re looking for a set center and lightly golden topping. Once baked, let the bars cool completely in the pan—patience is key here for clean, beautiful slices!
How to Serve Pumpkin Pie Bars
Garnishes
A generous swoosh of whipped cream adds the final flourish to Pumpkin Pie Bars—it’s classic, creamy, and offers a light contrast to the spiced filling. If you’d like an extra punch, a sprinkle of cinnamon or candied pecans takes it over the top without much extra effort.
Side Dishes
Serve these bars alongside a cozy mug of chai, hot apple cider, or even pumpkin spice lattes for a full fall-inspired spread. If you want to balance the sweetness, crisp apple slices or lightly sweetened yogurt are refreshing additions to your dessert table.
Creative Ways to Present
For a playful twist, cut your Pumpkin Pie Bars into bite-sized squares for a dessert platter, or use a cookie cutter for fun seasonal shapes. Layer individual bars into parfait glasses with whipped cream and crushed gingersnaps for an impressive (yet unfussy) party presentation!
Make Ahead and Storage
Storing Leftovers
Pumpkin Pie Bars store beautifully in the fridge—just transfer them to an airtight container and refrigerate for up to 5 days. The flavors meld even more as they sit, making each day’s slice a little extra special. Be sure to let the bars come to room temperature for the best texture before serving.
Freezing
Yes, you can absolutely freeze Pumpkin Pie Bars! After they’ve cooled and been sliced, wrap individual bars or the entire slab tightly in plastic wrap, then foil. Store in the freezer for up to 2 months. Thaw overnight in the fridge before serving for best results.
Reheating
If you prefer those warm, just-baked vibes, pop a bar into the microwave for 10-15 seconds, or reheat several bars in a low oven (about 300°F) for 5-8 minutes. Just be careful, as too much heat can dry them out—gentle warmth is key!
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure your homemade puree is smooth and not too watery—excess moisture can make the bars too soft. Drain any liquid before measuring, and you’ll have a wonderful homemade touch.
What’s the best way to cut Pumpkin Pie Bars cleanly?
Cool the bars completely before slicing, and use a sharp knife wiped clean between each cut. Lifting the whole slab out using the parchment overhang makes neat slicing so much easier!
Can I add nuts or chocolate chips to the topping?
Definitely! Fold in 1/2 cup of chopped pecans, walnuts, or even a handful of mini chocolate chips into the reserved crumb mixture for an extra layer of flavor and crunch.
Do Pumpkin Pie Bars need to be refrigerated?
Since there’s milk and eggs in the filling, it’s best to keep Pumpkin Pie Bars chilled in the fridge, especially after the first day. They stay moist and tasty for several days this way.
Can I make these gluten-free?
You sure can! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour and ensure your oats are certified gluten-free. The results are just as delicious!
Final Thoughts
Once you try these Pumpkin Pie Bars, they’ll become a beloved go-to for family gatherings or whenever you crave those nostalgic pumpkin pie flavors with a little less fuss. I can’t wait for you to share them with your loved ones—don’t be surprised if they disappear in record time!
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Pumpkin Pie Bars Recipe
- Total Time: 1 hour
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
Indulge in the flavors of fall with these delicious Pumpkin Pie Bars. A buttery oat crust supports a creamy pumpkin filling, perfect for satisfying your autumn cravings.
Ingredients
For the Crust:
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For Serving:
- Whipped cream (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper.
- Prepare Crust: In a medium bowl, combine flour, oats, brown sugar, and melted butter. Press 2/3 of the mixture into the bottom of the pan.
- Make Filling: In another bowl, mix pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, cinnamon, and salt until smooth. Pour over crust.
- Bake: Sprinkle remaining crumb mixture over the top. Bake for 40-45 minutes until set.
- Cool and Serve: Cool completely before cutting into bars. Serve with whipped cream if desired.
Notes
- For extra crunch, add 1/2 cup chopped pecans to the crumb topping.
- Bars can be stored in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
