Pumpkin Pie Bars with Pecan Crumble

Even easier than pie, this Pumpkin Pie Bars recipe is the perfect fall dessert! Made with a simple oatmeal brown sugar crust, and topped with an amazing pecan crumble, these easy pumpkin bars will be even more popular than the classic pie!

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Why these easy pumpkin bars are better than pie!

If you love the flavors and creamy consistency of pumpkin pie, but don’t like making pie crust, there is a better option. These pumpkin pie bars have the same creamy pumpkin filling as pie, but also include an amazing oatmeal pecan crumble. The crumble topping gives the bars a little something extra that pumpkin pie lacks – a bit of crunch in every bite!

These yummy pumpkin pie bars were inspired by a few things. I knew I wanted to mimic the flavors of the classic pumpkin pie, but I also wanted the ease of a bar, particularly one with a simple crust. 

I decided to adapt my Blueberry Oatmeal Breakfast Bars recipe, by adding a creamy, delicious pumpkin pie filling and adding crunchy pecans to the top. The results were spectacular, and yielded this amazing Pumpkin Pie Bars recipe.

How do I make pumpkin pie bars?

Step 1: Start with the Crust

This crust recipe is really simple to make and comes together in moments. Simply mix together the oatmeal, flour, brown sugar, baking soda and salt together in a mixing bowl. Then, add the melted butter to the mixture stirring together until crumbly and completely incorporated.

Firmly press 3/4 of the crust mixture into the bottom of a 9×13″ pan, making sure to reserve the remaining 1/4 for the topping.

Step 2: Add the Pumpkin Filling

Mix the pumpkin pie filling together by whisking the granulated sugar, pumpkin, evaporated milk, eggs, pumpkin pie spice and vanilla together until smooth.  This filling is nearly identical to my pumpkin dump cake recipe, which is another fantastic easy fall dessert.

Pour the filling over the prepared crust. There is no need to pre-bake the bottom crust. This will bake with the filling.

Bake the crust and filling at 350 degrees for 20 minutes.

Step 2: Add Chopped Pecans to the Remaining Crust

To the remaining 1/4 of reserved crust, you’ll then add the chopped pecans. Set this pecan mixture aside, as it will be added once the pumpkin bars bake for 20 minutes.

Adding the topping later helps ensure the pecans don’t over-brown and so the topping doesn’t sink into the pumpkin filling.

Once the bars have baked for 20 minutes, evenly add the pecan/crust topping over the top of the pumpkin filling. Continue to bake the bars for another 15 minutes, until the top crust is lightly browned and the pumpkin filling is set.

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!

Your house will fill with the amazing aromas of fall, cinnamon and pumpkin! Once these bars come out of the oven, let them come to room temperature before cutting into squares. 

FAQ’s for making pumpkin pie bars:

Can I make pumpkin pie bars in advance?

Yes, pumpkin pie bars can definitely be made in advance of a holiday dinner or party. I would recommend making these the day before your event or dinner.

For example, if you’re making for your Thanksgiving dinner on Thursday, make on Wednesday. Once these cool after coming out of the oven, cover loosely with foil, and refrigerate until ready to serve.

What is the best topping for pumpkin bars?

The creamy, delicious pumpkin pie filling is the perfect match with the oatmeal brown sugar crust and crunchy pecans! They are also fantastic served with a dollop of whipped topping – try my homemade Cool Whip recipe, which is amazing! Additionally, vanilla bean or French vanilla ice cream would be another delicious topping.

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

Here’s a quick-reference grocery list of the ingredients you’ll need to make these Pumpkin Pie Bars with Pecan Crumble.

• Old-Fashioned or Quick Oatmeal
• All-Purpose Flour
• Light Brown Sugar
• Butter
• Baking Soda
• Salt
• Cinnamon
• Pecans
• Granulated Sugar
• Pumpkin Puree (1 15 oz. can)
• Evaporated Milk (1 12 oz. can)
• Eggs
• Pumpkin Pie Spice
• Vanilla Extract

(For full recipe amounts and directions, reference the complete recipe below.)

Need a little more pumpkin inspiration? Check out some of my other delicious pumpkin dessert recipes:

• 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

Here’s the recipe for my delicious Pumpkin Pie Bars:

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Pumpkin Pie Bars with Pecan Crumble

Erin Indahl-Fink

Even easier than pie, these Pumpkin Pie Bars with Pecan Crumble are the perfect fall dessert! Made with a simple oatmeal brown sugar crust, and topped with an amazing pecan crumble, this pumpkin dessert will be even more popular than the classic pie!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 20 squares

Calories 283 kcal

Equipment

• 9 x 13" Pan This Anolon non-stick 9 x 13" cake pan comes with a lid for easy storage. Great for cakes, brownies and bars!
• Glass Mixing Bowls Ideal for cooking and baking, and great for anything that needs to go into a microwave.
• Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!

Ingredients

  

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Crust and Topping:

• 2 1/4 cups quick oats dry, uncooked
• 2 1/4 cup all purpose flour
• 1 1/2 cups brown sugar
• 1 cup butter 2 sticks, melted
• 1 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup pecans roughly chopped

Pumpkin Filling:

• 1 (15 oz. can) Pumpkin Puree
• 1 (12 oz. can) Evaporated Milk
• 3/4 cup granulated sugar
• 2 eggs
• 2 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract

Instructions

 

• Preheat oven to 350 degrees.

For the Crust:

• In a mixing bowl, combine the oatmeal, flour, brown sugar, baking soda, cinnamon and salt. Melt the butter, and pour over mixture. Stir together until crumbly.
• To a 9 x 13" pan, add 3/4 of the crust mixture, and press firmly to the bottom of the pan. (The bottom of a measuring cup works well.) Make sure to reserve the remaining 1/4 of the crumble mixture for the topping.

For the Pumpkin Pie Filling:

• In a mixing bowl, add the pumpkin, milk, sugar, eggs, pumpkin pie spice and vanilla. Whisk together until smooth and all ingredients are incorporated. Pour over the top of the pressed crust. Bake at 350 for 20 minutes.
• While the crust and pumpkin filling bake, chop the pecans and add to the remaining 1/4 of the crust mixture.
• Once the bars have baked for 20 minutes, remove from oven. Top the pumpkin evenly with the pecan/crust crumble. Bake the bars for another 15 minutes.
• Remove from oven and let bars come to room temperature before slicing.
• Refrigerate any leftovers in an airtight container.

Notes

Bars are best served chilled. They are easier to cut when cold, and will yield a more uniform square.

Great served with whipped cream.

Nutrition

Serving: 20barsCalories: 283kcalCarbohydrates: 41gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 41mgSodium: 225mgPotassium: 91mgFiber: 2gSugar: 24gVitamin A: 318IUVitamin C: 0.1mgCalcium: 30mgIron: 1mg

Keyword pumpkin pie bars, pumpkin bars, pumpkin crumble, pumpkin crumble bars, pumpkin pie bars recipe

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