Love pumpkin pie but tired of the same old version? I have the perfect recipe for you this season. These easy pumpkin pie bars have all the flavor of a traditional Thanksgiving pie with none of the fuss—just mix, bake, and cut. They are my top choice for holidays, potlucks, or a quick fall dessert.
Why You’ll Love These Pumpkin Pie Bars
No rolling | No stress
Skip the hassle of making pie dough—just mix the filling, pour, and bake.
Fewer Ingredients
Made with simple ingredients you probably already have on hand.
Quicker Than Pie
All the classic taste of pumpkin pie, ready in a fraction of the time.
💡 Pro tip: Short on time? Make a double batch and freeze the extra bars—perfect for last-minute family dinners or potlucks.
Ingredients and Supplies Needed for Your Pumpkin Pie Bars
Ingredients
For the crumble base:
- 1 cup all-purpose flour
- ½ cup rolled oats
- ½ cup brown sugar (packed)
- ½ cup butter (melted)
For the filling:
- 1 (15-oz) can pumpkin purée
- 1 (12-oz) can evaporated milk
- ¾ cup sugar
- 2 eggs
- 2 tsp pumpkin pie spice
- ½ tsp salt
- 1 tsp vanilla
You’ll also need:
- Mixing bowls – one large for wet ingredients, one medium for dry.
- Whisk or hand mixer – for combining the filling until smooth.
- Measuring cups & spoons – for accuracy with liquids and spices.
- Rubber spatula – to scrape the bowl clean and spread the batter evenly.
- 9×13 inch baking pan (or 8×8 for half batch) – lined with parchment for easy lifting.
- Cooling rack – helps bars set evenly before slicing.
- Sharp knife – for clean cuts once bars are cooled.
Pumpkin Puree vs Pumpkin Pie Filling (Important Distinction)
Be sure to use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin puree is just cooked pumpkin with no added sugar or spices. Pumpkin pie filling already has sugar, spices, and thickeners mixed in—if you use it here, your bars will be overly sweet and won’t bake properly.
How to Make Pumpkin Pie Bars (Step-by-Step)
Step 1
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides.
Step 2
In a medium bowl, mix together the flour, oats, and brown sugar. Stir in the melted butter until the mixture looks like coarse crumbs. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes to set the crust. Remove from oven and set aside.
Step 3
In a large bowl, whisk together the pumpkin puree, eggs, sugar, evaporated milk, pumpkin pie spice, salt, and vanilla until smooth.
Step 4
Pour the pumpkin filling evenly over the pre-baked crust. Bake for 35–40 minutes, until the edges are set and the center is slightly jiggly. If the bars need more time, that’s perfectly fine—oven temperatures can vary.
Step 5
Cool completely in the pan on a wire rack. Use the parchment overhang to lift the bars out, then cut into squares.
💡 Tips for the Best Pumpkin Pie Bars
- Check doneness carefully – The edges should be set, and the center should have a slight jiggle. If the middle looks wet, bake a few minutes longer.
- Cool completely before cutting – Letting the bars set at room temperature keeps the texture creamy and prevents messy slices.
- Cut clean slices – Lift the bars out with parchment, then wipe your knife between cuts for sharp, bakery-style squares.
- Adjust pan sizes – Use a 9×13 pan for thinner bars or an 8×8 pan for thicker, pie-like squares. If baking in an 8×8, add 5–10 minutes to the bake time.
- Avoid cracks – Don’t overbake. Remove the pan when the center still jiggles slightly and let carryover heat finish the job.
- Common mistakes to avoid:
- Cutting too early → mushy, messy bars.
- Using pumpkin pie filling instead of puree → overly sweet, wrong texture.
- Overmixing the batter → dense instead of creamy.
Easy Pumpkin Pie Bars
Ingredients
For The Crumble Base
- 1 Cup flour
- ½ Cup rolled oats
- ½ Cup brown sugar (packed)
- ½ Cup melted butter ( If you are using margerine, add an extra tblsp of flour to your mixture. )
For The Filling
- 1 15oz can pumpkin purée
- 1 12oz can evaporated milk
- ¾ cup sugar
- 2 eggs (lightly beaten)
- 2 tsp pumpkin pie spice
- ½ tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides.
- In a medium bowl, mix together the flour, oats, and brown sugar. Stir in the melted butter until the mixture looks like coarse crumbs. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes to set the crust. Remove from oven and set aside.
- In a large bowl, whisk together the pumpkin puree, eggs, sugar, evaporated milk, pumpkin pie spice, salt, and vanilla until smooth.
- Pour the pumpkin filling over the pre-baked crust, spreading evenly. Bake for 35–40 minutes, or until the edges are set and the center has a slight jiggle. If you need longer to cook your pumpkin pie bars, it's ok, don’t worry, oven temperatures vary.
- Cool completely in the pan on a wire rack. Use the parchment overhang to lift the bars out, then cut into squares.
Notes
Frequently Asked Questions
Conclusion
These pumpkin pie bars give you all the cozy flavor of classic pumpkin pie without any of the crust stress. Just mix, bake, and slice — it really is that easy. They’re the kind of dessert that works for everything: Thanksgiving dinner, fall potlucks, or just a simple weeknight treat when you’re craving pumpkin spice.
If you give this recipe a try, I’d love to hear how it turned out! ⭐️ Drop a rating or leave a comment below — it helps me and other readers so much.