These Pumpkin Pie Bars take the traditional flavor of pumpkin pie filling and places it on a sweet oatmeal crust and tops it off with a sugary nut topping.
Pumpkin pie is a point of contention among people when the holiday season rolls around. It seems you either love it or hate it, and the opinions about it are strong. Whatever side of the pie fence you're on, these Pumpkin Pie Bars might be just the variation you needed to come to the "gourd" side. See what I did there?
Pumpkin Puree vs. Pumpkin Pie Filling
Canned pumpkin puree and pumpkin pie filling are usually found right next to each other in the grocery store, but what's the difference? As the name implies, pumpkin pie filling is essentially pumpkin flavored with the appropriate spices to make a pumpkin pie. Pumpkin puree is strictly just mashed pumpkin.
For these Pumpkin Pie Bars either of these will work, but with changes to the recipe. If using canned pumpkin puree, keep the recipe below the same. If using pumpkin pie filling, omit the sugar and spices from the recipe as this is already included. I prefer using the pumpkin puree as it gives me more control over my flavors, but in a pinch either will work just fine.
Pumpkin Pie Bars Recipe
Start by preheating oven to 350 degrees.
In a mixing bowl, combine flour, oatmeal, brown sugar and butter until crumbly. Press into the bottom of a 9X13 pan. Bake for 15 minutes.
While the crust is baking, start on the pumpkin filling. In a large mixing bowl combine pumpkin puree, eggs, evaporated milk, sugar & spices. Stir until well combined. When the crust comes out of the oven, pour filling over the crust and put back in the oven for another 20 minutes.
For the topping mix butter, chopped nuts and brown sugar in a small bowl. I like to use pecans for this recipe, but walnuts would also work. After 20 minutes, sprinkle the topping over the bars and put back in the oven AGAIN for 15-20 minutes.
Remove from oven and cool completely before cutting into squares. These Pumpkin Pie Barss are great on their own but can put over the top with a dollop of whipped cream or a scoop of ice cream! I would recommend storing them in the refrigerator to prevent them from getting soggy.
I can't believe the holiday season is nearly upon us. Soon I will be in full planning, baking, and shopping mode. I love being able to reach into my recipe box and pull out a recipe that I know is tried and true. I love being able to pass along these recipes to you all!
Some other popular fall recipes:
Pumpkin Pie Bars
- 1 cup flour
- ½ cup oatmeal
- ½ cup light brown sugar
- ½ cup butter softened
- 1 15 oz. can pumpkin puree
- 1 12 oz. can evaporated milk
- 2 eggs
- ¾ cup white sugar
- ½ tsp. salt
- 1 tsp. cinnamon ground
- 1-½ tsp. ginger ground
- ¼ tsp. cloves ground
- ½ teaspoon nutmeg ground
- ½ cup chopped nuts pecans or walnuts
- ½ cup light brown sugar
- 2 tbsp. butter softened
- Preheat oven to 350 degrees.
- Combine crust ingredients & mix until crumbly. Press into 9x13 pan. Bake for 15 minutes.
- While crust is baking, combine all filling ingredients in a large mixing bowl. When crust is ready, pour filling over and bake for another 20 minutes.
- In a small bowl, combine topping ingredients until crumbly. Sprinkle over bars and return to the oven for 15-20 minutes.
- Remove from oven and cool completely before cutting into squares. Store in the refrigerator to prevent any sogginess.
- These pumpkin pie bars are a great alternative to a traditional pumpkin pie
- Serve with ice cream or whipped cream