The Best Pumpkin Pie Bars

Pumpkin Pie Bars are going to rock your world. They have a quick and easy made from scratch buttery moist oat crust. The topping is a flavor-filled creamy interior filled with pumpkin flavors while being uncomplicated and decadent. The deliciousness continues with an over the top pecan crunch topping.

Pumpkin Pie Bars

I'm not going to lie, I don't always have the time to commit to making a pie. In addition, for my friends who can't 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. 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.

 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 a 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.

Step by step instructions

1. Preheat oven to 350 degrees Fahrenheit. Stir together the flour, oats, and brown sugar.
2. Cut in the butter and brown sugar. The mixture will be crumbly.
3. Press into a 13 by 9 baking pan.
4. Bake for about 15 minutes. Let cool slightly
5. Mix together pumpkin puree and eggs.
6. Whisk in the evaporated milk. salt, and spices
7. Pour into the baked crust. Bake about 20 minutes.
8. Remove pie bars from the oven. Sprinkle the sugared pecans on the bars.
9. Return to the oven and bake another 15 minutes

Serve the bars straight up or topped with whipped cream. Oh my, these are delish.

Expert Tips and FAQs

• Be sure to use pumpkin puree and not pumpkin pie filling. Pumpkin puree is straight unspiced pumpkin.
• The butter for the crust should be slightly softened so it will adhere well for the crust.

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.

Can I substitute something for the 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 pumpkin sweet treats:

• Pumpkin Spice Cupcakes with Maple Frosting
• Pumpkin Muffins
• Homemade Pumpkin Butter
• Pumpkin Granola

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 delectable. Want a low-carb treat, try this Pumpkin Mousse from Sara at Real Balanced.

Looking for savory pumpkin recipes:

Pumpkin Mac and Cheese

Turkey Pumpkin Chili

Hearty Pumpkin Soup 

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• 13x9 Baking Pan - love this pan. Easy cleanup and it has a cover for transporting.
• pecans - chose your favorite brand for this fabulous dessert.

Check out my store, Everyday Eileen I share all my favorite finds!

Step by step instructions

1. Preheat oven to 350 degrees Fahrenheit. Stir together the flour, oats, and brown sugar.
2. Cut in the butter and brown sugar. The mixture will be crumbly.
3. Press into a 13 by 9 baking pan.
4. Bake for about 15 minutes. Let cool slightly
5. Mix together pumpkin puree, evaporated milk, eggs, salt, and spices
6. Pour into the baked crust.
7. Bake about 20 minutes. Remove from oven
8. Combine the pecans with brown sugar and butter. Sprinkle on the baked pie bars.
9. Remove pie bars from the oven. Sprinkle the sugared pecans on the bars.
10. Return to the oven and bake another 15 minutes.

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Thank you for always sharing my passion and love for food and family!

xo! Eileen

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