Easy Pumpkin Pie Bars with Pecan Crumble

Erin Indahl-Fink

A buttery oat crust, creamy pumpkin pie filling and crunchy pecan crumble. These easy pumpkin pie bars need no pie crust and make a great make-ahead Thanksgiving dessert.

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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!

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Prep Time 15

Cook Time 35

Total Time 50

Course Dessert

Cuisine American

Servings 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

Crust and Crumble:

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

Pecan crumble topping:

1/2 cup pecans roughly chopped, stirred into the reserved 1/4 of the crumble only.

Pumpkin Filling:

1 (15 oz. can) pumpkin puree Use 100% pure pumpkin, not pie filling
1 (12 oz. can) evaporated milk
3/4 cup granulated sugar
2 eggs
2 teaspoon pumpkin pie spice
1 teaspoon vanilla extract

Instructions

For the Crust and Crumble

Preheat oven to 350 degrees.
In a mixing bowl, combine the oats, 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, whisk together the pumpkin, milk, sugar, eggs, pumpkin pie spice and vanilla until smooth. Pour over the top of the pressed crust. Bake at 350 for 20 minutes.

For the pecan crumble:

While the crust and pumpkin filling bake, chop the pecans and add to the remaining 1/4 of the crust mixture.
After 20 minutes, remove the pan from the oven and sprinkle the pecan crumble evenly over the filling. Bake another 15 minutes, until the topping is lightly browned and the filling is set.
Let the bars come to room temperature, then chill before slicing. Refrigerate leftovers in an airtight container.

Notes

Bars are best served chilled. They cut more cleanly when cold and make more uniform squares.
Great served with whipped cream.
Make ahead: bake the day before, cool, cover loosely and refrigerate.
Store: refrigerate in an airtight container. Will keep for 2-3 days refrigerated. Do not leave out more than 2 hours.
Freeze: cut, wrap each square and freeze in an airtight container; thaw overnight in the fridge. When frozen, will keep for up to 3 months in the freezer.

Nutrition

Serving: 1barCalories: 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, easy pumpkin pie bars, pumpkin dessert bars, make ahead Thanksgiving dessert

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