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Pumpkin Pie Bars

Delightful twist on traditional pumpkin pie, these bars feature a buttery crust and creamy filling, perfect for gatherings and celebrations.
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Prep Time 30 minutes
Cook Time 1 hour 18 minutes
Total Time 1 hour 48 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup all-purpose flour
  • 1/2 cup old fashioned oats
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, softened For best results, use room temperature butter.
  • 1/2 teaspoon salt
For the filling
  • 2 cans pumpkin puree (15 ounces each)
  • 2 cans evaporated milk (12 ounces each)
  • 4 large eggs, beaten Ensure eggs are at room temperature.
  • 1 1/2 cups sugar
  • 1 1/2 tablespoons cornstarch Helps to set the filling.
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 teaspoon salt Balances the sweetness.
For the topping
  • 1/2 cup chopped pecans
  • 1/2 cup brown sugar
  • 2 tablespoons unsalted butter, melted Ensure it’s properly melted for even mixing.
  • 1/4 teaspoon cinnamon

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9 x 13-inch cake pan with baking spray.
  2. In a large mixing bowl, combine the all-purpose flour, old fashioned oats, brown sugar, softened butter, and salt. Mix until crumbly.
  3. Press the crust mixture evenly into the bottom of the prepared cake pan.
  4. Bake the crust for about 18 minutes, or until lightly golden.
Making the Filling
  1. In another large bowl, whisk together the pumpkin puree, evaporated milk, beaten eggs, sugar, cornstarch, cinnamon, vanilla extract, nutmeg, ground cloves, ground ginger, and salt until smooth.
Baking
  1. Pour the pumpkin filling over the par-baked crust, spreading it evenly.
  2. Return the pan to the oven and bake for 45 minutes, or until the filling is set. Test with a toothpick.
  3. In a small bowl, combine the chopped pecans, brown sugar, melted butter, and cinnamon for the topping.
  4. Once the filling is set, sprinkle the topping evenly over the filling and bake for an additional 15 minutes.
  5. Allow the Pumpkin Pie Bars to cool completely before cutting into 24 pieces.

Notes

Serve Pumpkin Pie Bars on a decorative platter. They can be served at room temperature or slightly chilled. Add a dollop of whipped cream or a sprinkle of cinnamon for extra flavor.