Indulge in the ultimate fall dessert with these irresistible Pumpkin Pie Bars! Far simpler to prepare and serve than traditional pumpkin pie, these bars feature an easy-to-make oat crust, a velvety smooth pumpkin filling, and a delightful sugary pecan topping that elevates them to extraordinary levels. Perfect for holiday gatherings or a cozy autumn treat, they offer all the beloved flavors of pumpkin pie in a convenient, handheld form.
While classic pumpkin pie holds a special place in many hearts, sometimes it’s fun to explore new ways to enjoy the iconic fall flavor. If you’re looking for an exciting alternative this year, beyond these incredible Pumpkin Pie Bars, consider whipping up a festive Pumpkin Dump Cake, a comforting Pumpkin Pie Cake, or a decadent Pumpkin Cheesecake Pie. Each offers a unique twist on the seasonal favorite, promising deliciousness for any occasion.
A Culinary Journey Through Cherished Cookbooks
There’s a unique joy in sifting through old family cookbooks, those tangible repositories of culinary history and cherished memories. These well-worn pages, often stained with years of love and cooking mishaps, hold more than just recipes; they encapsulate generations of flavors and traditions. It was in one such treasured family cookbook that I stumbled upon the recipe for these incredible Pumpkin Pie Bars, and I instantly knew it was a gem I had to try. The concept of an oat-infused crust immediately captured my attention, promising a delightful texture that would perfectly complement the creamy pumpkin filling. And the thought of a sweet, crumbly topping? That sealed the deal, ensuring these bars would be an absolute sensation.
My fascination with family, church, and community cookbooks runs deep. Whenever I find myself browsing a thrift store, my eyes instinctively scan the shelves for these humble culinary chronicles. It’s a compulsion; I simply must buy them. There’s an undeniable authenticity to the recipes found within their pages—dishes that families have prepared, savored, and perfected over countless years. Only the most beloved and successful family favorites typically make it into these community collections, making them an invaluable resource for anyone seeking truly comforting and time-tested recipes. As someone who constantly seeks out “family favorite” type dishes, I’ve learned to trust these unassuming cookbooks implicitly to deliver recipes that consistently delight and satisfy.
This particular recipe for Pumpkin Pie Bars proved to be no exception; in fact, it exceeded all expectations. I made a few minor adjustments, primarily based on the ingredients I had readily available in my pantry, but the outcome was nothing short of perfection. They emerged from the oven so exquisitely delicious that I found myself resorting to extreme measures: I had to secret them away in the refrigerator out in the garage. This drastic step was purely for self-preservation, a desperate attempt to curb my incessant desire to pick at them throughout the day. Their allure was simply too powerful to resist.
Pumpkin Pie Bars: A Festive Tradition, Reimagined
For me, Thanksgiving simply isn’t complete without a classic pumpkin pie—I’m a steadfast traditionalist in that regard. However, if your allegiance to the classic pumpkin pie isn’t quite as unshakeable, or if you’re simply looking to streamline your holiday baking, these Pumpkin Pie Bars are an absolute revelation. They are remarkably easier to prepare and significantly more convenient to serve than their traditional pie counterpart. No tricky crust crimping, no messy slices—just neat, individual portions perfect for a crowd. But even if you are a die-hard pumpkin pie enthusiast, I urge you to consider these Pumpkin Pie Bars as a magnificent addition alongside your traditional pie. They offer a delightful textural contrast and a slightly different flavor profile that will surely earn them a permanent spot on your holiday dessert table.
Essential Ingredients for Perfect Pumpkin Pie Bars
Crafting these delectable Pumpkin Pie Bars requires a selection of high-quality ingredients for each distinct layer. Here’s a detailed look at what you’ll need, along with some helpful tips:
For the Irresistible Oat Crust:
- All-Purpose Flour: This forms the foundational structure of our crumbly crust. Ensure it’s fresh for optimal texture.
- Old Fashioned Oats: These are crucial for the signature chewy, hearty texture of the crust. I highly recommend using old-fashioned oats, as quick oats have a different consistency and may alter the final result. I haven’t tested this recipe with quick oats, so sticking to old-fashioned is best.
- Brown Sugar: Light brown sugar is preferred here for its molasses notes, which add a subtle depth of flavor and moisture to the crust. Its packed consistency helps create that ideal crumbly texture.
- Unsalted Butter: Cold butter is key for a truly crumbly crust. While I typically use unsalted butter to control the salt content, a touch of salt can enhance the flavor, so feel free to use salted butter if that’s what you have on hand.
For the Velvety Pumpkin Filling:
- Pumpkin Puree: This is the star of our filling! It’s absolutely vital to use pure pumpkin puree, NOT pumpkin pie mix. Pumpkin pie mix already contains spices and sugar, which will throw off the flavor balance of this recipe. If you’re using homemade pumpkin puree, ensure you strain it thoroughly to remove excess moisture; this prevents a watery filling and ensures a creamy texture.
- Evaporated Milk: This ingredient contributes to the filling’s rich, creamy consistency without adding too much liquid. Be careful not to confuse it with sweetened condensed milk, which is much thicker and significantly sweeter.
- Large Eggs: Eggs act as a binder, helping the filling set and giving it that smooth, custard-like texture we all love. Using large eggs ensures the proper ratio for setting.
- Granulated Sugar: This provides the primary sweetness for the pumpkin filling, balancing the earthy notes of the pumpkin and spices.
- Ground Cinnamon: A generous amount of cinnamon is essential for that classic warm, inviting pumpkin pie flavor. If you’re a cinnamon enthusiast like me, don’t hesitate to add a little extra to your preference.
- Salt: Often overlooked, salt plays a critical role in baking. In this recipe, it’s crucial for balancing and enhancing all the other sweet and spicy flavors, making them pop.
- Ground Ginger: This warm spice adds a subtle yet distinctive zing, complementing the cinnamon beautifully and contributing to the overall autumnal profile.
- Ground Cloves: Just a hint of cloves provides an intensely aromatic and slightly pungent note that pairs wonderfully with the cinnamon and ginger, creating a truly harmonious spice blend.
For the Delectable Sugary Pecan Topping:
- Brown Sugar: Again, light brown sugar is preferred for its soft texture and rich, caramel-like undertones, which are perfect for creating a moist, crumbly topping.
- Cold Butter: Similar to the crust, using cold butter for the topping is important. When cut into the sugar, it creates tiny pockets that result in a wonderfully crumbly and streusel-like texture as it bakes.
- Finely Chopped Pecans: Pecans add a delightful crunch and nutty flavor to the topping. For the best results, start with pecan halves and finely chop them yourself. If you’re using pre-chopped pecans, measure them first and then give them an additional chop to ensure they are truly fine. This finer chop helps the topping distribute evenly and crisp up perfectly.
Crafting Your Perfect Pumpkin Pie Bars: A Step-by-Step Guide
Making these pumpkin pie bars is a straightforward process, broken down into three simple stages: the crust, the filling, and the topping. Follow these steps for a delightful dessert every time:
- Prepare the Crust: Begin by preheating your oven to 350ºF (175ºC). In a large bowl, combine the all-purpose flour, old-fashioned oats, and 1/2 cup of packed brown sugar. Now, incorporate the cold butter. You can either use a fork or a pastry cutter to “cut” the butter into the dry ingredients until the mixture resembles coarse crumbs. For even easier mixing, I prefer to use my stand mixer, allowing it to combine the ingredients for a minute or two until a uniform, crumbly texture is achieved. Once combined, press this mixture firmly and evenly into the bottom of an ungreased 9×13-inch baking dish. Bake this crust in the preheated oven for 15 minutes. This pre-baking step is crucial for a crisp base.
- Create the Creamy Filling: While your crust is par-baking, prepare the luscious pumpkin filling. In a separate bowl, whisk together the pumpkin puree (ensure it’s pure pumpkin, not pie mix!), evaporated milk, large eggs, granulated sugar, ground cinnamon, salt, ground ginger, and ground cloves. Mix thoroughly until all ingredients are smoothly blended and no lumps remain.
- Assemble and Bake: Once the pre-baked crust is out of the oven, immediately and carefully pour the prepared pumpkin filling evenly over the warm crust. Return the baking dish to the oven and continue baking for another 20 minutes. The filling will begin to set during this time.
- Prepare the Sugary Topping: While the filling bakes, turn your attention to the delicious topping. In a small bowl, combine the remaining 1/2 cup of packed brown sugar and the 2 tablespoons of cold butter. Use a fork to press and mix the butter into the brown sugar. Unlike the crust, you’re not aiming for coarse crumbs here; instead, the brown sugar will become noticeably moist and soft as it integrates with the butter. Finally, stir in the finely chopped pecans until they are well distributed throughout the mixture.
- Add Topping and Finish Baking: After the pumpkin filling has baked for its initial 20 minutes, remove the dish from the oven. Evenly sprinkle the pecan-brown sugar topping over the partially set pumpkin layer. Return the dish to the oven for a final bake of another 20 minutes, or until the center of the pumpkin filling appears just set and the topping is lightly golden and fragrant. A slight jiggle in the center is acceptable, as it will firm up further upon cooling.
- Cool and Chill: This step is critical for perfectly set bars. Once baked, remove the pan from the oven and allow the bars to cool completely at room temperature. This can take a couple of hours. Once cool, transfer the pan to the refrigerator and chill for at least 2-3 hours, or preferably overnight. Chilling ensures the bars firm up completely, making them easy to cut and serve.
- Slice and Serve: After the bars have been thoroughly refrigerated and are firm, use a sharp knife to cut them into neat squares. Now they are ready to be enjoyed!
Frequently Asked Questions About Pumpkin Pie Bars
Absolutely! These bars are actually at their best when they’ve had ample time to chill in the refrigerator, allowing the flavors to meld and the filling to fully set. I highly recommend planning to make them ahead of time. You can prepare them up to 3 days in advance; simply cover them tightly with plastic wrap or foil and keep them refrigerated until you’re ready to serve.
Yes, you certainly can! If you prefer to omit the pecans, the topping will take on a softer, more sugar-coating-like texture rather than a crunchy streusel. If you still desire a streusel-like topping without nuts, you can add about 2 tablespoons of all-purpose flour to the brown sugar and butter mixture. Alternatively, you can simply leave off the topping entirely and instead offer a dollop of freshly whipped cream or a scoop of vanilla ice cream with each serving for a simple yet elegant finish.
Yes, that’s a convenient substitution! If you’re short on individual spices or prefer the ease of a pre-mixed blend, you can absolutely use pumpkin pie spice. For this recipe, replace the individual amounts of cinnamon, ginger, and cloves with approximately 1 3/4 to 2 teaspoons of pumpkin pie spice. Adjust the amount to your taste preference for a stronger or milder spice flavor.
Indeed! If you’re baking for a smaller crowd or simply want fewer bars, you can easily halve all of the ingredients. When cutting the recipe in half, you should use a smaller baking dish, such as a 9×9-inch or an 8×8-inch pan. Keep in mind that using a smaller pan will result in slightly thicker bars, so the overall baking time will likely remain quite similar, or perhaps just a few minutes less. Always check for doneness by ensuring the center is set.
Explore More Delicious Pumpkin Recipes
If you’ve fallen in love with these Pumpkin Pie Bars and are eager for more seasonal delights, check out some of these other fantastic pumpkin-inspired recipes:
- Easy Pumpkin Muffins with Chocolate Chips: A perfect breakfast or snack option.
- Pumpkin Cake with Cinnamon Cream Cheese Frosting: A show-stopping cake for any autumn celebration.
- Pumpkin Cinnamon Rolls: A warm and cozy treat for chilly mornings.
- Pumpkin Roll Recipe: An elegant dessert with a creamy, spiced filling.
- Pumpkin Cupcakes with Cream Cheese Frosting: Individual servings of pumpkin perfection.
- Pumpkin Cheesecake with Caramel Sauce: A rich and creamy dessert with a decadent twist.
Pumpkin Pie Bars
Pin Recipe
Ingredients
Crust
- 1 cup all-purpose flour
- 1/2 cup old fashioned oats
- 1/2 cup packed light brown sugar
- 1/2 cup cold unsalted butter (1 stick)
Pumpkin Filling
- 1 (15 oz) can pumpkin puree (ensure it’s pure pumpkin, not pie mix; homemade pumpkin puree can also be used, strained)
- 1 (12 oz) can evaporated milk (not sweetened condensed milk)
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Topping
- 1/2 cup packed light brown sugar
- 2 tablespoons cold butter
- 1/2 cup pecan halves, finely chopped (measure then chop)
Instructions
- Preheat oven to 350ºF (175ºC).
- For the Crust: In a large bowl, combine flour, oats, and 1/2 cup brown sugar. Cut in 1/2 cup cold butter using a fork or pastry cutter until mixture resembles coarse meal. Alternatively, use a stand mixer to combine until crumbly. Press firmly into an ungreased 9×13-inch baking dish. Bake for 15 minutes.
- For the Filling: While the crust bakes, combine pumpkin puree, evaporated milk, eggs, granulated sugar, cinnamon, salt, ginger, and cloves in a bowl. Mix until completely blended and smooth. When the crust is done, pour the pumpkin filling evenly over the hot crust and return to the oven to bake for another 20 minutes.
- For the Topping: While the filling bakes, prepare the topping. In a small bowl, combine 1/2 cup brown sugar and 2 tablespoons cold butter. Use a fork to press the butter into the sugar until the mixture is moist and soft. Stir in the finely chopped pecans.
- After the filling has baked for 20 minutes, remove the dish from the oven and evenly sprinkle the pecan topping over the filling. Return to the oven and bake for an additional 20 minutes, or until the pumpkin filling is just set and the topping is lightly golden.
- Remove from the oven and let the bars cool completely in the pan on a wire rack at room temperature.
- Once cooled, refrigerate the bars for at least 2-3 hours, or preferably overnight, to allow them to firm up completely. After chilling, cut into squares and serve.
Recipe Notes:
Nutrition information provided here is an estimate only. Nutritional values can vary significantly based on specific brands, ingredient choices, and preparation methods. Please use this information as a general guideline.
Nutrition Information (per serving)
Calories: 166 kcal (8% DV),
Carbohydrates: 23g (8% DV),
Protein: 2g (4% DV),
Fat: 8g (12% DV),
Saturated Fat: 4g (25% DV),
Polyunsaturated Fat: 1g,
Trans Fat: 0g,
Cholesterol: 31mg (10% DV),
Sodium: 66mg (3% DV),
Fiber: 1g (4% DV),
Sugar: 17g (19% DV)