Sunday Dinner with Diane: Pumpkin Pie Bars
Pumpkin Pie Bars
Pumpkin Pie Bars: The Perfect Fall Dessert
If you're looking for a cozy fall dessert that's both easy to make and full of seasonal flavor, these Pumpkin Pie Bars are a must-try! Imagine the creamy, spiced pumpkin filling you love from traditional pumpkin pie, but with a buttery oat crust that adds a deliciously satisfying crunch. These bars are perfect for Thanksgiving, a fall potluck, or just as a cozy treat on a chilly autumn day. They're simple to whip up and even easier to enjoy.
These are so delicious that there's a big debate in our family every year about whether they should replace the traditional pumpkin pie!
Why You'll Love These Pumpkin Pie Bars
- Easy to make: No need for rolling out dough.These bars come together quickly with a simple oat-based crust and a pumpkin filling that’s rich with fall spices like cinnamon, nutmeg, and cloves.
- Perfect for sharing: These bars are easily cut into squares, making them ideal for serving a crowd at holiday gatherings.
- Versatile: Top them with sweetened whipped cream or enjoy them plain. Either way, they’ll be a hit.
Ingredients
Crust
- 1 1/4 cups (176g) all-purpose flour
- 1 1/4 cups (116g) quick oats (old-fashioned works too)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup (105g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 3/4 cup (170g) unsalted butter, melted
- 1 tsp vanilla extract
Pumpkin Pie Filling
- 1/4 cup (50g) granulated sugar
- 1/4 cup (55g) packed light brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 1 large egg
- 1 large egg yolk
- 1/2 tsp vanilla extract
- 1 1/4 cups (296g) canned pureed pumpkin
- 1/3 cup (85ml) evaporated milk
Topping
- Sweetened whipped cream
Instructions
- Preheat oven to 350°F. Grease an 8x8-inch baking dish.
- In a bowl, whisk together flour, oats, salt, and baking soda. Add the granulated and brown sugar, mixing until no clumps remain.
- Stir in the melted butter and vanilla. Press half of the crumbly dough into the prepared baking dish.
- Bake for 15 minutes, then set aside.
- In another bowl, whisk together the pumpkin pie filling ingredients. Pour over the baked crust.
- Evenly scatter the remaining crumbly dough on top. Return to the oven and bake for another 15-25 minutes, until golden.
- Let cool for 1 hour before cutting into squares. Serve with sweetened whipped cream.