Easy Pumpkin Pie Bars

Jump to Recipe

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!

I may earn money as an affiliate from certain product links within posts. I only recommend products or services I use personally and believe you will find helpful.

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
eggs
sugar
salt
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!

Soooooo yummy!

From pumpkin roll cake to pumpkin spice pancakes and mini pumpkin pies, there is so much pumpkin love going on here! If you have leftover pumpkin puree, why not make some Pumpkin Pie Oatmeal?

FAQs

Do Pumpkin Pie Bars need to be refrigerated

Yes, just like regular pumpkin pie, these need to be stored in the refrigerator until serving.

Can you substitute condensed milk for evaporated milk?

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

Yield: 16 bars