Can I use fresh pumpkin instead of canned pumpkin in pumpkin pie bars ?

Yes, you can use fresh pumpkin puree, but make sure to strain out any excess water. Canned pumpkin is more consistent in flavor and texture, which is why most Pumpkin Pie Bars recipes prefer it. If using fresh, roast the pumpkin and puree it until smooth before adding it to your filling.

How do you know when pumpkin pie bars are done baking ?

Your bars are done when the filling is set in the center and the crumble topping is golden brown. A gentle jiggle should show that the middle holds its shape. Don’t overbake—once cooled, they’ll firm up more.

Can pumpkin pie bars be frozen for later ?

Absolutely. Once cooled, cut them into bars and freeze in a single layer or with parchment between layers. Thaw in the fridge overnight when you're ready to serve. They hold up well and still taste fresh.

How long do pumpkin pie bars last in the fridge ?

Stored in an airtight container, they stay fresh for up to 5 days. In fact, the flavors often deepen by day two, making them even more delicious

Pumpkin Pie Bars – Irresistible 5-Star Fall Dessert Recipe

Description

These Pumpkin Pie Bars deliver everything you love about pumpkin pie with half the effort. Buttery crumble, spiced pumpkin filling, and perfect for fall gatherings.

Ingredients

Scale

1 ½ cups all-purpose flour

¾ cup brown sugar, packed

¾ cup rolled oats

½ cup unsalted butter, melted

1 teaspoon ground cinnamon

½ teaspoon salt

1 can (15 oz) pumpkin puree

¾ cup sweetened condensed milk

2 large eggs

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

½ teaspoon salt

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Instructions

1. Preheat your oven to 350°F (175°C). Grease or line a 9×13 inch baking dish.

2. In a bowl, combine flour, brown sugar, oats, melted butter, cinnamon, and salt. Mix until crumbly.

3. Press two-thirds of the crumble into the baking dish to form the crust.

4. In another bowl, whisk together pumpkin puree, condensed milk, eggs, vanilla, pumpkin spice, and salt.

5. Pour the pumpkin filling over the crust and smooth out evenly.

6. Sprinkle the remaining crumble on top.

7. Bake for 35–40 minutes or until set and golden brown.

8. Cool in the pan for 15 minutes, then transfer to wire rack. Slice and serve.

Notes

Bars can be stored in the fridge for up to 5 days or frozen for up to 2 months.

Use gluten-free flour and oats for an allergy-friendly version.

Best served chilled or slightly warmed with whipped cream.

Prep Time: 10 mins
Cook Time: 40 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 220
Sugar: 16g
Sodium: 140mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg