Creamy pumpkin filling topped with a generous amount of buttery streusel. These pumpkin pie bars have all the flavor of pumpkin pie, but are way easier and quicker!
Fall is coming, and that means cooler weather, sweaters, and of course pumpkin! I love to open the windows and let the fresh air in while I bake. That’s how my Grandma used to do it when I was little. One of my favorite fall treats is these pumpkin pie bars!
When it gets cool outside it’s the perfect time to bake a Fall treat. Grab your Fall scented candles, PSLs, and make this pumpkin pie bar recipe with me.
I hope that you will enjoy these as much as I do. The crust and topping really set them apart from any other bar that I’ve tried. As always use your cooking/baking time to make memories with loved ones. There is a reason some of our most important gatherings revolve around food. It brings us together and we can set aside the outside world, and just be with each other.
Craving More Pumpkin?
How To Make Pumpkin Pie Bars
] The first part we will work on will be the crust/topping. One recipe gives us the crust AND topping: genius!
The Crust/Topping
First of all, preheat oven to 350 degrees and line a 9×13 baking dish with parchment paper. Next, mix together dry ingredients. In a large bowl combine flour, salt, oats, and baking soda. Make sure to whisk it together. After that add in ½ cup of sugar and a ½ cup of brown sugar.
Next, melt butter and mix in vanilla. Then, incorporate that into your dry ingredients and make sure that you mix it until it’s evenly combined. Press half of your mixture into the baking dish. After that, put it in the oven, and bake it for fifteen minutes. When it’s done, allow it to cool completely.
For the Filling
While the crust is cooling I like to get to work on my filling. First, mix together a ½ cup of sugar, a ½ cup of brown sugar, nutmeg, clove, cinnamon, salt, and ginger. Once that is combined, mix in two eggs, two egg yolks and vanilla. Next mix in the pumpkin puree and milk. Make sure it’s puree, not pie filling!
Pour the mixture into the cooled crust. Remember how we only used half of the crust/topping mixture? Now we’re going to use the rest of that to sprinkle over the top. Bake for 25 minutes, or until the crust is golden and the middle jiggles slightly. Allow them to cool before you enjoy them. I know, waiting is the hardest part, especially after you smell them. Your stomach will be begging you to sneak just a little nibble.
Frequently Asked Questions
Can you Freeze Pumpkin Pie Filling? Yes, you can freeze your filling. Just put the filling into a freezer safe bag. If you want to use it for different things, I suggest using more than one bag. When you’re ready to use it, just allow it to thaw in your fridge.
How to Thicken The Filling? If you feel your filling needs to be thickened up a little. I suggest using cornstarch. I’d say ½-1 tablespoon should do the trick.
Can you Use Fresh Pumpkin to Make the Filling? If you would like to use fresh pumpkin to make your filling, by all means, go ahead. I like this version from Inspired Taste.
Should I Use Pumpkin Puree or Pumpkin Pie Filling? Pumpkin puree is just cooked pureed pumpkin with nothing else added, It’s a blank canvas for you to work with. Pumpkin pie filling is already spiced. I don’t want to trust my spicing to someone else, so I like using the puree instead. That way I control the taste.
Make Ahead Tips
Can I Make These Ahead of Time? You sure can make these ahead of time. Make them up for a party and place them in the fridge until you are ready to enjoy. To serve just allow them to come up to room temperature. This makes them great for taking to office parties, church dinners, or family get-togethers.
Do I Need to Keep Them in the Refrigerator? If you aren’t going to serve these right away, you will need to refrigerate them. They will keep for three to five days in the fridge.
Can I Freeze Them? Freezing them is great for a make-ahead holiday. To thaw them, put them in the fridge or take them out and allow them to come up to room temp. They’ll be at their best quality when frozen for 2-3 months or less.
Pumpkin Pie Bars
Ingredients
For the Crust/Topping
- 2 ½ Cups All Purpose Flour
- 2 ½ Cups Old Fashioned Rolled Oats
- 1 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 1 Cup White Sugar
- 1 Cup Brown Sugar Packed
- 1 ½ Cups 3 Sticks Unsalted Butter, Melted
- 2 Teaspoon Vanilla Extract
For the Pumpkin Pie Filling
- ½ Cup White Sugar
- ½ Cup Brown Sugar
- 2 Teaspoon Ground Cinnamon
- 1 Teaspoon Nutmeg
- ½ Teaspoon Ginger
- ¼ Teaspoon Cloves
- ½ Teaspoon Salt
- 2 Eggs
- 2 Egg Yolks
- 1 Teaspoon Vanilla Extract
- 2 ½ Cups Pumpkin Puree
- ⅔ Cup Evaporated Milk
Instructions
For The Crust/Topping
- Preheat oven to 350 degrees. Line a 9x13 inch pan with parchment paper or non-stick foil. Set aside.
- In a large mixing bowl, combine flour, oats, salt, and baking soda.
- Mix in both white and brown sugars.
- Then, mix in the melted butter and vanilla. Stir until just combined.
- Evenly press half of the mixture into the baking dish, and bake in the oven for 15 minutes
- Cool completely.
For the Pumpkin Pie Bars Filling
- In a large bowl, combine white sugar, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt.
- Mix in the two eggs, two egg yolks, vanilla and mix until combined Then stir in pumpkin puree, and milk.
- Evenly pour into prepared crust.
- Sprinkle remaining crust on top of the filling.
- Bake in the oven for 25-27 minutes, or until the crust is golden brown.
Nutrition
Yum! This looks delicious! I am so into pumpkin recipes right now!
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