Easy pumpkin pie bars are super popular at fall & Thanksgiving holidays. These ultra easy pie squares are made with a shortbread pie crust and creamy pumpkin filling and they are 100% delicious!
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These easy pie bars with oatmeal crust have all the taste of pumpkin pie in a 9 x 13 pan.
When I think of Thanksgiving, pumpkin recipes are one of the first things to enter my mind.
Come October and into November, I’ll be making these on repeat!
Why I love these easy pumpkin pie bars
These pumpkin pie bars are a warm and fuzzy recipe for me. It’s adapted from an old family cookbook that I love to flip through.
Not only does it have awesome, old school recipes, it has copies of penned recipes from my Grandma and Great Grandma.
But all nostalgia aside, these pumpkin dessert bars are great for taking to Thanksgiving or any gathering when a single pie simply won’t do.
Why won’t one pie do?
Because this recipe can feed a crowd at a potluck! Or, you can make entire pan for your family.
I won’t judge.
Basically, these are pumpkin pie slices instead of wedges. Personally, I like pumpkin bars even better!
Ingredients in Pumpkin Pie Bars
- flour, rolled oats, brown sugar and butter – make up the shortbread crust for our pumpkin pie bars
- pumpkin puree – make sure you use 100% pumpkin and not pumpkin pie filling
- evaporated milk
- cinnamon, ground ginger and ground clove – basically, all the makings of pumpkin pie spice
- whipped cream – a must!
How to Make Pumpkin Pie Bars
Step 1: Make the pie crust:
In a medium bowl or in the bowl of a food processor, combine flour, oats, brown sugar and softened butter.
Mix using a fork or a pulse in your processor until crumbly and butter is incorporated. Honestly, I just use a fork. I figure I burn some calories that way!
You’ll know the mixture is ready when it clumps when pressed together. Press the shortbread crust into an un-greased 9×13 inch pan and bake for 15 minutes.
When it’s done, it will look like the photo below.
Make the Pumpkin Pie Filling
Step 2: Make the pumpkin pie filling: While the crust is baking, let’s get working on our filling for the pie bars.
In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, salt and spices in a large bowl. Beat well using a whisk or a mixer until smooth.
Again, I choose to use a whisk but you pick whichever you like. Btw, I wonder how many calories I’m actually burning. Maybe I better make another batch, you know – just to maximize my calorie output….
Anyway, pour the pumpkin mixture over the baked crust. There’s no need to cool the crust, just pour it and pop it back in the oven.
Bake at 350 degrees for 35-40 minutes or until filling is set alllll the way into the middle of the pumpkin pie bars.
Cool before cutting pumpkin pie squares into pieces and serving. Top with whipped cream!
Yes, just like regular pumpkin pie, these need to be stored in the refrigerator until serving.
No, these are two very different products. Be sure to grab the right one for your recipe!
I hope you’ll make my easy pumpkin pie bars soon and leave a review to tell me what you think! When you leave comments here, it helps others, too!
Other Pumpkin Desserts
- 1 cup flour, sifted
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 15 oz canned pumpkin puree
- 12 oz evaporated milk
- 2 eggs
- 3/4 cup sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground clove
- whipped cream, for serving
- Preheat oven to 350 degrees.
TO MAKE THE CRUST
- In a medium bowl, combine flour, oats, brown sugar and butter. Mix using a fork or a mixer until crumbly and butter is incorporated (mixture will clump when pressed together).
- Press into an un-greased 9x13 inch pan.
- Bake for 15 minutes
TO MAKE THE PUMPKIN MIXTURE
- While crust is baking, combine pumpkin puree, evaporated milk, eggs, sugar, salt and spices in a large bowl. Beat well until smooth.
- Pour over crust.
- Bake at 350 degrees for 35-40 minutes or until filling is completely set in the center.
- Cool before cutting into squares and serving. Top with whipped cream if desired.
Tips: Use pumpkin puree, not pumpkin pie filling.
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Serving Size:1 grams
Amount Per Serving: Calories: 198Total Fat: 8gSaturated Fat: 5gUnsaturated Fat: 0gCholesterol: 42mgSodium: 157mgCarbohydrates: 28gFiber: 1gSugar: 19gProtein: 4g