Pumpkin Pie Bars
These pumpkin pie bars deliver all the classic flavor of pumpkin pie with a simple oat‑and‑flour crumble crust that requires no rolling. Press the crust into a pan, bake, then top with a silky pumpkin filling for a fall‑ready treat.
Instructions
-
Preheat the oven to 350°F. In a bowl combine the flour, rolled oats, brown sugar, and melted butter (or margarine plus extra flour if using margarine) until a crumbly dough forms.
-
Press the dough evenly into the bottom of a greased baking pan to form a thin crust.
-
Bake the crust alone for a short time, about 8‑10 minutes, until lightly set.
-
While the crust bakes, whisk together pumpkin purée, evaporated milk, sugar, eggs, pumpkin pie spice, salt, and vanilla until smooth.
-
Remove the crust from the oven, pour the pumpkin filling over it, and return to the oven.
-
Bake until the edges are set and the center has just a slight jiggle, roughly 20‑25 minutes.
-
Allow the bars to cool completely in the pan before cutting into squares for clean slices.
Video
“Easy Pumpkin Pie Bars (The 10-Minute Crust Shortcut)” by Breaking the Recipe Rules, watch on YouTube.
About this recipe
The bars combine a buttery, slightly crunchy oat crumble base with a smooth pumpkin custard that sets with a gentle jiggle in the center. Their handheld size makes them easy to serve at holiday gatherings or any time you crave a pumpkin dessert without the fuss of a traditional pie. Cut the cooled bars into squares for a tidy presentation that’s perfect on a dessert platter. Serve them plain or with a dollop of whipped cream for extra richness.
