Pumpkin pie rocks, but I’m not going to lie, I don’t always have the time to commit to making one. For my friends who can’t seem to master a pie crust…today, we are solving your dilemma, enjoy our out of this world, they’re going to think you’ve been baking for hours, Pumpkin Pie Bars!
No one needs to know they are “easy as pie” to make. The crust is buttery and moist. The filling, loaded with creamy flavor-filled pumpkin and spice. All topped with a decadent candied pecan topping. Everyone is going to want your recipe.
Are you like me? Once pumpkin lattes start brewing, I’m in a haze of delight. By the way, a nice cup of coffee or tea goes so well with these scrumptious treats.
These pumpkin pie bars are slightly decadent and so mouthwateringly delicious, yet I do manage to use low-fat evaporated milk without sacrificing any flavor in the treats.
Pumpkin Pie Bars Ingredients
- all-purpose flour – binds the crust.
- unsalted butter – adds flavor to the crust.
- quick-cooking oats – flavor pop and binder for the crust.
- brown sugar – sweetener for the crust.
- pumpkin puree – canned works well. Be sure it is puree and not pumpkin pie filling.
- evaporated milk – just like in a pumpkin pie, adds moisture.
- eggs – binds the filling.
- ground ginger – flavor enhancer.
- sugar – a sweetener for the filling
- salt – we always need salt in baking and cooking.
- ground cinnamon – such a great enhancer to the pie.
- ground cloves – a wonderful addition of spice to balance the other spices.
- chopped pecans – adds crunch.
Pumpkin Pie Bars FAQs
How far ahead can I make these?
Make the pumpkin pie bars up to 3 days in advance. We keep them covered in the fridge.
Can the bars be frozen?
Sure. Place the bars in the freezer for up to 3 months. Defrost and serve. You can warm them in the oven at 300 degrees for about 5 minutes.
What can be a substitute for evaporated milk?
I highly suggest using evaporated milk to get the right consistency in the filling.
How will I know the pie bars are finished baking?
The center of the bars will jiggle slightly when baking is complete. It sets as it cools.
I have embraced baking and you may enjoy some of my favorite creations like Coconut Oil Brownies and Pecan Tart Cookies.
Enjoy pumpkin recipes, me too! A few of my favorites are from some amazing blogger friends like Pumpkin Chocolate Chip Cookie Dough Truffles from Aimee at Shugary Sweets, they are de-lectable. Want a low-carb treat, try this Pumpkin Mousse from Sara at Real Balanced. A fabulous treat!
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- 13×9 Baking Pan – love this pan. Easy clean up and it has a cover for transporting.
- pecans – chose your favorite brand for this fabulous dessert.
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How to make Pumpkin Pie Bars
How to make Pumpkin Pie Bars Crust
- Preheat oven to 350 degrees Fahrenheit.
- Combine the flour, butter, oats, and brown sugar. It will be crumbly.
- Press into a 13 by 9 baking pan.
- Bake for about 15 minutes. Let cool slightly
How to Make the Pumpkin Pie Bars Filling
- Mix together pumpkin puree, evaporated milk, eggs, salt, and spices.
- Pour into the baked crust.
- Bake about 20 minutes. Remove from oven
- Combine the pecans with brown sugar and butter. Sprinkle on the baked pie bars.
- Remove pie bars from the oven. Sprinkle the sugared pecans on the bars.
- Return to the oven and bake another 15 minutes.
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The Best Pecan Pumpkin Pie Bars
Ingredients
Pumpkin Pie Crust
- 1 cup flour
- 1/2 cup unsalted butter
- 1/2 cup quick-cooking oats
- 1/2 cup brown sugar
Pumpkin Pie Bars Filling
- 16 ounce can, pumpkin puree Note 1
- 12 ounce can, evaporated milk Note 2
- 2 large eggs
- 1/2 cup white sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
Candied Pecan Topping
- 1/2 cup chopped pecans
- 1/2 cup brown sugar
- 2 Tablespoons unsalted butter
Instructions
How to make the Pumpkin Pie Crust
- Preheat the oven to 350 degrees.
- In a medium bowl, mix the all-purpose flour, unsalted butter, quick-cooking oats, and brown sugar. The mix will be crumbly.
- Press into an ungreased 13x9 inch baking pan.
- Bake for 15 minutes, the crust will set.
- Remove from oven, set aside.
Pumpkin Pie Bars Filling
- Add to a large bowl, beat together pumpkin puree, eggs, white sugar, cinnamon, ginger, salt, and cloves.
- Pour into the baked crust.
- Bake for 20 minutes. Remove from the oven.
- Add the candied pecan topping, recipe below.
- Place back in the oven. Bake another 15 minutes.
- Remove from the oven. Let cool, slice and serve.
Candied Pecan Topping
- In a small bowl, combine chopped pecans, brown sugar, and melted butter.
- Set aside to use for topping the pumpkin pie filling.
Notes
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We have made these before and they always turn out great! Can’t wait to make them again around Thanksgiving.
You made my day Kelley. I’m so glad you enjoyed the pumpkin bars
Such a great recipe, I’ve only changed the use of pecan because I didn’t find them here, thus I used walnuts and the taste was incredible!
Grazie 😉
Awesome Fiorenza, I am so glad you enjoyed the pecan pumpkin bars. I love walnuts too, a great substitute.
This is so good! My family loved it!
Awesome Katie, very happy your family likes the pumpkin bars. I appreciate your taking the time to let me know.
These are perfect! Pumpkin Pie to feed a crowd. We can slice the squares as large or as small as the guest wishes and then, have room to sample other desserts. Thanks for the recipe!
So happy you like the recipe, Sandra. I agree this is a great one to feed a crowd