Easy Pumpkin Pie Bars with Pecan Crumble (No Pie Crust Needed)

Even easier than pie, these easy pumpkin pie bars have a buttery oat crust, a creamy pumpkin filling and a crunchy pecan crumble on top. There is no pie dough to roll and no pre-baking, and the pan comes together in about 15 minutes of prep. They taste like classic pumpkin pie, but you slice them into squares instead of wedges. Bake them the day before and they are a simple make-ahead dessert for Thanksgiving, potlucks and fall get-togethers.

Prep 15 minutes · Bake 35 minutes · Makes 20 bars · Make ahead

Made these? Tap the stars in the recipe card below and tell me how they turned out.

Why These Easy Pumpkin Bars Are Better Than Pie

If you love the creamy flavor of pumpkin pie but do not love making pie crust, these pumpkin pie bars are the better option. They have the same creamy pumpkin filling as pie, plus an oatmeal pecan crumble that adds a bit of crunch in every bite.

These bars were inspired by my Blueberry Oatmeal Breakfast Bars. I kept the simple oat crust, added a classic pumpkin pie filling and finished the top with chopped pecans. The result is a pumpkin dessert bar that is easier than pie and just as popular on the Thanksgiving table.

Why you’ll love them

• No pie crust to roll or chill
• The crust bakes with the filling, so there is no pre-baking
• Make them the day before your event
• 20 squares from one 9×13 pan, enough for a crowd
• A crunchy pecan crumble in every bite

Pumpkin Pie Bars vs. Pumpkin Bars: What’s the Difference?

Pumpkin pie bars and pumpkin bars sound alike, but they are different desserts. These bars have a smooth, custard-style filling like pumpkin pie, baked on top of a crust. Traditional pumpkin bars are cakey, closer to a pumpkin snack cake, and are usually frosted. If you want the flavor and texture of pumpkin pie in a pan, these are the bars. Prefer something cakey? Try my Pumpkin Sheet Cake.

What You’ll Need for Pumpkin Pie Bars

Here’s a quick-reference grocery list to double-check before you get started:

• Quick oats
• All-purpose flour
• Light brown sugar
• Butter
• Baking soda
• Salt
• Cinnamon
• Pecans
• Granulated sugar
• Pumpkin puree (one 15 oz. can)
• Evaporated milk (one 12 oz. can)
• Eggs
• Pumpkin pie spice
• Vanilla extract

For exact ingredient amounts and full recipe instructions and directions be sure to reference the recipe card at the bottom of the post.

Ingredient notes:

• Pumpkin: use 100% pure pumpkin puree, not pumpkin pie filling. The filling is already sweetened and spiced.
• Evaporated milk: use the 12 oz. can of evaporated milk, not sweetened condensed milk.
• Oats: I recommend using quick-oats, however you can sub-in old fashioned rolled oats if you’re in a pinch.
• Pecans: roughly chopped, and they go only in the topping.
• Pumpkin pie spice: store-bought works, or make your own

How to Make Pumpkin Pie Bars

Step 1: Make the Crust and Crumble

In a mixing bowl, stir together the quick oats, flour, brown sugar, baking soda, cinnamon and salt. Pour in the melted butter and stir until the mixture is crumbly.

Press about three-quarters of the mixture firmly into the bottom of a 9×13-inch pan. The bottom of a measuring cup works well for this. Set the remaining quarter aside for the topping. Do not add the pecans yet.

Step 2: Mix and Pour the Pumpkin Filling

Whisk the pumpkin puree, evaporated milk, granulated sugar, eggs, pumpkin pie spice and vanilla until smooth. Pour the filling over the pressed crust. There is no need to pre-bake the crust, because it bakes along with the filling.

Bake at 350°F for 20 minutes.

This filling is nearly identical to the one in my pumpkin dump cake recipe, another easy fall dessert.

Why the Pecan Crumble Goes On Halfway Through

Step 3: Add the Pecan Crumble and Finish Baking

While the bars bake, stir the chopped pecans into the reserved crumble. After the first 20 minutes, take the pan out and sprinkle the pecan crumble evenly over the filling. Adding the topping later helps ensure the pecans don’t over-brown and so the topping doesn’t sink into the pumpkin filling.

Bake for another 15 minutes, until the topping is lightly browned and the filling is set. You’ll know the filling is “set” when you slightly move or jiggle the pan, and the filling doesn’t move in the center of the pan.

Let the bars cool to room temperature before cutting. For the cleanest squares, chill them first.

Love a crumble dessert? Check out my Apple Crisp for One, Cherry Tart Recipe with Almond Crumble, my Ruth Chris Sweet Potato Casserole topped with a pecan crumble and my Cherry Crisp with Almond Crumble. All of these are amazing with a big scoop of vanilla ice cream!

Tips for the Best Pumpkin Pie Bars

• Use pure pumpkin puree. Pumpkin pie filling is already sweetened and spiced and will change the flavor. Look for 100% pumpkin on the label.
• Press the crust firmly. The bottom of a measuring cup gets it flat and even.
• Keep the pecans for the topping. Stir them into the reserved crumble only.
• Cool, then chill, before slicing. The bars cut into cleaner squares when cold, as your filling will be chilled and set.
• Check for “set,” not “stiff.” The topping should be lightly browned and the filling set. Set means that when you move the pan, the center filling no longer jiggles.
• Slice cleanly. Wipe the knife clean between cuts. This helps prevent any pulling or tearing of the filling and topping.

How to Store, Freeze and Make Ahead Pumpkin Pie Bars

Pumpkin pie bars are a good make-ahead dessert, and they hold up well in the fridge and the freezer. Here is how to handle each.

Make Ahead

Pumpkin pie bars can be made in advance of a holiday dinner or party. I recommend making them the day before your event. For example, if you are serving them at Thanksgiving dinner on Thursday, make them on Wednesday afternoon and chill in the refrigerator overnight. Once they cool after coming out of the oven, cover loosely with foil and refrigerate until ready to serve.

Refrigerate

Store leftover bars covered in the refrigerator. The filling is made with eggs and evaporated milk, like pumpkin pie, so do not leave the bars out for more than 2 hours. They keep for 3-4 days in the fridge.

Freezing

Let the bars cool completely, then cut them into squares. Wrap each square in plastic wrap and freeze them together in an airtight container. Thaw overnight in the refrigerator. These will keep for up to 3 months in the freezer.

Serving

The bars are best served chilled and cut more cleanly when cold. They are great served with whipped cream. Try my Homemade Cool Whip recipe, which makes a fantastic dessert topping.

Where	How	How long
Counter, while serving	Covered	Up to 2 hours
Refrigerator	Covered or in an airtight container	[CONFIRM: 3–4 days]
Freezer	Cut, wrapped individually, in an airtight container	[CONFIRM by testing]
Thawing	Overnight in the refrigerator	Overnight
Make-ahead timeline	Bake and chill the day before	Wednesday bake for a Thursday dinner

FAQ’s for making pumpkin pie bars:

What should I serve pumpkin bars with?

These pumpkin bars, like other pumpkin desserts are great served alongside coffee and tea. Here are some of our top coffee and tea recipes that would be perfect paired with this pumpkin dessert:

• Chai Tea Latte Recipe
• Cinnamon Dolce Latte Recipe
• Caramel Brulee Latte
• Iced Vanilla Latte
• White Chocolate Pumpkin Spice Latte
• Vanilla Bean Iced Coffee
• Pumpkin Pie Moonshine at It’s A Keeper Blog

Can I make pumpkin pie bars nut-free, gluten-free or dairy-free?

Possibly, with swaps. Leave out the pecans for a nut-free version, use certified gluten-free oats and a 1:1 gluten-free flour blend, or try plant-based butter and canned coconut milk for dairy-free. See the variations below.

Pumpkin Pie Bar Variations and Substitutions

Swap:	What to Try:
Nut-Free	Leave out the pecans and use the reserved crumble on its own
Gluten-Free	Certified gluten-free oats and a 1:1 gluten-free flour blend
Dairy-free	Plant-based butter, and canned coconut milk in place of evaporated milk
Different Nut	Walnuts instead of pecans
Extra Finish	A drizzle of maple glaze over the cooled bars
Toppings	Whipped cream and cinnamon, vanilla ice cream, or a caramel drizzle

More pumpkin desserts to try

• No Bake Pumpkin Cheesecake Bars
• Pumpkin Meringue Pie
• No Bake Pumpkin Pie
• Recipe for Pumpkin Pie Tarts with Vanilla Bean Whipped Cream
• Pumpkin Caramel Cream Cheese Poke Cake
• Velvety Pumpkin Crumb Cake
• Layered Pumpkin Dessert Bars
• Pumpkin Sheet Cake 
• Cream Cheese Pumpkin Bread
• Better Than Starbucks Pumpkin Loaf

Have you tried these pumpkin pie bars? Leave a star rating in the recipe card and a comment below. I read every one.