Welcome to the ultimate fall dessert that perfectly blends comfort and crunch: these exquisite Pumpkin Pie Bars! Imagine sinking your teeth into layers of pure autumn bliss. Each bar boasts a velvety smooth pumpkin pie filling, lovingly baked atop a rich, spiced oatmeal cookie base, and crowned with a delightful, crunchy walnut streusel. A final flourish of freshly whipped cream elevates this dessert from delightful to absolutely divine. Perfect for holiday gatherings or a cozy weeknight treat, these bars offer all the beloved flavors of classic pumpkin pie in a convenient, crowd-pleasing format.
One of the best features of this recipe, especially during the bustling holiday season, is its make-ahead potential. Prepare them a day in advance, and simply slice and serve when dessert time arrives, freeing you up to enjoy your guests. If your love for pumpkin extends beyond bars, be sure to explore more of our cherished pumpkin creations, including our Classic Pumpkin Roll, fluffy Pumpkin Cinnamon Rolls, the irresistible Pumpkin Fluff Dip, and our comforting Pumpkin Cake with Cream Cheese Frosting.
Indulgent Pumpkin Pie Bars: A Seasonal Sensation
These pumpkin pie crunch bars are truly designed to impress, not just with their stunning presentation, but with an explosion of flavor in every bite. Each perfectly portioned square offers a symphony of textures and tastes: the silky, spiced pumpkin pie filling resting on a sturdy, yet tender, oatmeal cookie foundation, all generously topped with a golden, crunchy mix of walnuts and brown sugar. Oh, what a delightful combination! For an extra touch of decadence, crown each serving with a generous dollop of homemade whipped cream and a delicate sprinkle of cinnamon. One bite, and you’ll find yourself doing a little happy dance, guaranteed.
I find these bars to be a fantastic and often preferred alternative to traditional Pumpkin Pie, especially during Thanksgiving. Their portability and ease of serving make them a go-to dessert for potlucks and family gatherings. As mentioned, the ability to prepare them a day in advance is a game-changer for holiday hosts. Simply bake, cool, cover, and refrigerate. The next day, remove them from the fridge, slice into perfect squares, and add your chosen topping just before serving. If you need to accommodate a nut allergy, you can easily omit the crunch topping entirely – the oat crust still provides plenty of delightful texture. Alternatively, substitute the walnuts with a nut-free streusel topping using oats or seeds for a similar crispy element.
Essential Ingredients for Your Pumpkin Bars
Creating the perfect Pumpkin Pie Bars starts with selecting the right ingredients. Here’s a closer look at what you’ll need and why:
- Oats: For the base, it’s crucial to use old-fashioned rolled oats. These provide a hearty, chewy texture that forms a stable and delicious foundation for your bars. Quick-cooking or instant oats will yield a softer, potentially mushy crust, so stick to rolled oats for the best results.
- Brown Sugar: Both the oatmeal crust and the crunch topping call for brown sugar. Its deep, molasses-rich flavor beautifully complements the warmth of pumpkin and spices, adding a layer of complexity that granulated sugar simply can’t match. It also helps create that signature chewy texture in the crust.
- Pumpkin Puree: Canned pumpkin puree is perfectly acceptable and convenient – just be absolutely certain you’re using 100% pure pumpkin puree, not canned pumpkin pie filling. Pie filling often contains added sugars and spices, which will throw off the balance of this recipe. For an extra touch of homemade goodness, you can also prepare your own Homemade Pumpkin Puree.
- Eggs: Eggs are essential for the pumpkin pie filling, acting as a binder and helping to set the creamy custard. They provide structure and richness, ensuring the filling bakes up firm yet tender.
- Evaporated Milk: This ingredient is the secret to an ultra-creamy, smooth pumpkin filling. Evaporated milk is simply milk that has had about 60% of its water removed, resulting in a richer, more concentrated product that adds body and luxurious texture without thinning the filling.
- Pumpkin Pie Spice: This pre-blended spice mix, typically found in the baking aisle, is your shortcut to classic fall flavors. It usually includes cinnamon, nutmeg, ginger, and cloves. If you don’t have it, a combination of ground cinnamon, nutmeg, and a pinch of ginger or allspice makes a great homemade substitute.
- Walnuts: Finely chopped walnuts form the star of our crunchy topping. Their earthy, slightly bitter notes pair wonderfully with the sweet pumpkin. You can chop them yourself or buy pre-chopped walnut pieces for convenience. For a twist, pecans (or even delightful candied pecans) would also be a fantastic choice.
- Heavy Whipping Cream: For the best, most stable whipped cream topping, use heavy whipping cream that is super cold. This helps it whip up quickly and hold its shape for longer. While regular whipping cream can be used, it won’t be as sturdy.
- Powdered Sugar: A touch of powdered sugar (also known as confectioners’ sugar) is added to lightly sweeten the whipped cream and helps stabilize it. If you’re out, finely granulated sugar can be used in a pinch, but powdered sugar dissolves more easily and yields a smoother texture.
How to Craft Irresistible Pumpkin Crunch Bars
Follow these simple steps to create a show-stopping dessert that will delight everyone.
- Prepare the Oven & Baking Dish: Begin by preheating your oven to 350°F (175°C). While the original recipe specifies an unbuttered dish, for extra peace of mind and easier bar removal, you might lightly grease a 9″ x 13″ baking dish or line it with parchment paper, leaving an overhang on the sides for easy lifting. This ensures your bars come out perfectly clean every time.
- Assemble the Oat Crust: In a medium-sized mixing bowl, combine the all-purpose flour, old-fashioned rolled oats, light brown sugar, softened butter (at room temperature), and cinnamon. Use a sturdy spatula or your hands to mix these ingredients until they are thoroughly combined and resemble coarse crumbs. This creates a rich, spiced cookie base that will hold up beautifully under the pumpkin filling.
- Press and Parbake the Crust: Once combined, evenly press the crumbly oat mixture into the bottom of your prepared 9″ x 13″ baking dish. Make sure it’s packed down firmly and extends to all edges for a consistent base. Bake this crust in the preheated oven for 15 minutes, or until it appears lightly golden brown around the edges and begins to set. This parbaking step is crucial to prevent a soggy bottom once the pumpkin filling is added. Remove the dish from the oven and set it aside to cool slightly while you prepare the filling.
- Mix the Pumpkin Filling: In a separate mixing bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, pumpkin pie spice, large eggs, and salt. Continue whisking until all the ingredients are completely smooth and well-incorporated. The mixture should be uniform in color and consistency.
- Pour and Parbake the Filling: Carefully pour the pumpkin filling evenly over the parbaked oat crust in the baking dish. Return the baking dish to the 350°F (175°C) oven and bake for an additional 20 minutes. At this stage, the filling will begin to firm up around the edges but may still be slightly jiggly in the center. Remove from the oven and set aside.
- Prepare the Crunch Topping: While the filling is parbaking, prepare your irresistible crunch topping. In a small bowl, combine the chopped walnuts (or your chosen nuts/nut-free substitute), light brown sugar, melted butter, and cinnamon. Mix these ingredients thoroughly until the nuts are coated and the mixture is crumbly.
- Add Topping and Final Bake: Evenly sprinkle the prepared crunch topping over the partially set pumpkin filling in the baking dish. Return the bars to the oven for a final bake of 20 minutes. The bars are ready when the pumpkin filling is completely set (it should not jiggle significantly in the middle when you gently shake the pan) and the crunch topping is golden brown and fragrant.
- Cool, Slice, and Serve: Once baked, remove the pumpkin crunch bars from the oven and allow them to cool completely at room temperature. This step is vital; rushing it can result in a messy slice. Once fully cooled, use the parchment paper overhang (if used) to lift the bars out, or carefully slice them directly in the pan. Cut into 15 even pieces. Just before serving, top each bar with a generous dollop of Homemade Whipped Cream and, if desired, a dusting of extra cinnamon. Enjoy your perfect fall treat!
Creative Recipe Variations for Your Pumpkin Bars
While these Pumpkin Crunch Bars are phenomenal as-is, they also lend themselves beautifully to customization. Feel free to get creative and tailor them to your taste:
- Elevate with Cream Cheese Frosting: For a different kind of creamy decadence, skip the whipped cream and instead, top your completely cooled Pumpkin Crunch Bars with a luscious layer of Cream Cheese Frosting. The tangy sweetness of the frosting creates an exquisite contrast with the spiced pumpkin.
- Infuse with Bourbon Whipped Cream: Add a sophisticated twist to your whipped cream by incorporating a tablespoon of your favorite bourbon. The subtle warmth and depth of the bourbon perfectly complement the fall flavors of the pumpkin – simply delicious!
- Make it Nut-Free: If you or your guests have a nut allergy, or you simply prefer a nut-free dessert, it’s easy to adapt! Just omit the crunch topping altogether. The oat crust still provides plenty of wonderful texture and flavor, ensuring the bars remain satisfying. For a nut-free crunchy alternative, consider a topping made from toasted sunflower or pumpkin seeds, or even a simple oat and brown sugar streusel without nuts.
- Speed It Up with a Cake Mix Base: For those days when time is of the essence, here’s a clever time-saving hack: skip making the oat base from scratch and use a box of yellow cake mix instead. Prepare the cake mix according to package directions for a cake base (often just mixing with eggs, oil, and water), then press it into the bottom of your baking dish. Partially bake it as you would the oat crust, and then proceed with the rest of the recipe as directed, adding the pumpkin filling and crunch topping. This shortcut yields a slightly different but equally delicious result with minimal effort.
- Add Chocolate Chips: For the ultimate sweet indulgence, sprinkle a cup of chocolate chips (mini or regular, semi-sweet or milk chocolate) over the pumpkin filling before adding the crunch topping. The melted chocolate will create pockets of gooey deliciousness.
- Spice it Up: If you love a bolder spice profile, consider adding an extra pinch of ground ginger or cloves to your pumpkin filling. A touch of black pepper can also enhance the warmth of the pumpkin pie spice.
Frequently Asked Questions About Pumpkin Crunch Bars
Absolutely! These bars are perfect for making ahead, which is a huge advantage during busy periods like the holidays. You can prepare and bake this recipe up to 24 hours in advance. After baking, allow the bars to cool completely to room temperature. Then, wrap the entire baking dish securely in aluminum foil or plastic wrap and store it in the refrigerator. The next day, simply remove from the fridge, slice into individual portions, and top with freshly whipped cream just before serving. This keeps the whipped cream fresh and prevents it from weeping or dissolving into the bars.
Yes, you can definitely freeze Pumpkin Crunch Bars! To do so successfully, ensure they are completely cooled after baking and before freezing. It’s crucial to freeze them *without* any whipped cream topping, as whipped cream does not freeze and thaw well. Once cooled, wrap the entire slab of bars (or individual slices) tightly in plastic wrap, then again in aluminum foil, to prevent freezer burn. Store them in the freezer for up to 1 month. When you’re ready to enjoy, thaw them overnight in the refrigerator. Once thawed, you can add fresh whipped cream and serve.
If you have a nut allergy or simply prefer to avoid nuts, there are several delicious nut-free topping options. The streusel topping from our Easy Pumpkin Muffins would work wonderfully – it’s typically made with flour, oats, brown sugar, and butter, creating a crumbly, sweet texture. You would bake it the same way you would the crunch topping in this recipe. Other great alternatives include toasted seeds like pumpkin seeds (pepitas) or sunflower seeds, or a simple mixture of crushed pretzels and brown sugar for a salty-sweet crunch.
Yes, you can absolutely use homemade fresh pumpkin puree. Just ensure it’s cooked, mashed, and drained of any excess liquid to achieve the same consistency as canned puree. Using fresh pumpkin can add an even deeper, more natural pumpkin flavor to your bars!
The pumpkin filling is fully set when the center no longer jiggles significantly when you gently wiggle the pan. The edges should appear firm and slightly puffed. Overbaking can lead to a dry filling, so watch it carefully during the final bake.
Storage and Freezing Guidelines
Proper storage ensures your delicious Pumpkin Crunch Bars remain fresh and enjoyable for as long as possible:
- Refrigerator: To store any leftover Pumpkin Crunch Bars, first ensure they have cooled completely to room temperature. Then, either wrap the entire baking dish tightly in aluminum foil or plastic wrap, or transfer individual slices to an airtight container. Store them in the refrigerator for up to 3 days. For best flavor and texture, add whipped cream just before serving.
- Freezer: These bars freeze beautifully, making them an excellent candidate for meal prep or enjoying later. As mentioned, it is crucial to freeze them *before* adding any whipped cream topping. Once completely cooled, wrap the bars first in plastic wrap, ensuring a tight seal to prevent freezer burn, and then wrap them again in aluminum foil. Store them frozen for up to 1 month. To serve, thaw them overnight in the refrigerator, then add your fresh whipped cream.
Pumpkin Pie Crunch Bars Recipe
Ingredients
Oat Crust
- 1/2 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 cup butter, room temperature
- 1/2 teaspoon cinnamon
Pumpkin Filling
- 2 cups pumpkin puree
- 1 12-ounce can evaporated milk
- 3/4 cup sugar
- 1 tablespoon pumpkin pie spice
- 2 large eggs
- 1/2 teaspoon salt
Crunch Topping
- 1/2 cup walnuts, chopped
- 1/2 cup light brown sugar
- 2 tablespoons butter, melted
- 1/2 teaspoon cinnamon
To Finish
- 2 cups whipped cream
Instructions
Oat Crust
- Preheat oven to 350 degrees F (175°C).
- In a medium-sized mixing bowl, combine the flour, oats, brown sugar, soft butter, and cinnamon. Mix together using a spatula until combined and crumbly, then press into an unbuttered 9″ x 13″ baking dish.
- Bake in a preheated 350-degree oven for 15 minutes, or until it begins to set and turn lightly golden brown.
- Remove from the oven and set aside.
Pumpkin Filling
- In a mixing bowl, combine the pumpkin puree, evaporated milk, sugar, pumpkin pie spice, eggs and salt. Whisk until all of the ingredients are well-combined, then pour into the baked oat crust.
- Bake the pumpkin bars in the oven at 350 degrees for an additional 20 minutes, then remove from the oven and set aside.
Crunch Topping
- In a small bowl, combine the chopped nuts, brown sugar, melted butter, and cinnamon. Mix until combined, then sprinkle evenly onto the pumpkin bars.
- Bake for an additional 20 minutes, or until the pumpkin filling is set and doesn’t jiggle in the middle when you wiggle the pan. The crunch topping should also be lightly golden brown.
- Remove from the oven and let cool completely at room temperature. Once cooled, cut into 15 even pieces and top with Homemade Whipped Cream just before serving. Enjoy!
Notes
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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More of Our Favorite Pumpkin Desserts
If you’re still craving more pumpkin goodness, explore these other delightful recipes from our kitchen:
- Classic Pumpkin Roll: A tender pumpkin cake rolled with a sweet cream cheese filling.
- The Best Pumpkin Pie: Our tried-and-true recipe for the quintessential holiday pie.
- Pumpkin Spice Syrup: Perfect for lattes, coffee, or drizzling over desserts.
- Pumpkin Waffles: Start your fall mornings with these fluffy, spiced waffles.
- Easy Pumpkin Muffins: Quick to make and wonderfully moist, a perfect snack or breakfast.
- Baked Pumpkin Rice Pudding: A creamy, comforting dessert with warm spices.
- Pumpkin French Toast: A decadent breakfast or brunch option for pumpkin lovers.
- Easy Pumpkin Cheesecake: All the flavor, none of the baking!
- Einkorn Pumpkin Muffins: A wholesome take on classic pumpkin muffins.
- Discover even more Thanksgiving Recipes to complete your holiday feast.
- Browse our full collection of Dessert Recipes for every occasion.
These Pumpkin Crunch Bars are truly a celebration of fall, made with inviting layers of silky smooth pumpkin pie filling, a comforting oatmeal cookie base, and a delightful crunchy walnut topping, all beautifully finished with freshly whipped cream. This impressive pumpkin crunch dessert makes a magnificent and convenient alternative to traditional pumpkin pie, perfect for your Thanksgiving table or any festive holiday party. Enjoy the season’s best flavors in every bite!