Easy Pumpkin Pie Bars
These Pumpkin Pie Bars are creamy, perfectly spiced, and easy to make—just mix, bake, and slice.
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 9x13-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
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.
Adjust pan sizes – Use a 9x13 pan for thinner bars or an 8x8 pan for thicker, pie-like squares. If baking in 8x8, 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.
*Refrigerate the pumpkin bars. Freezer friendly