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Pumpkin Pie Bars With Oat Crust

Pumpkin pie bars with oat crust bake into golden, crumbly oat topping with a smooth pumpkin filling set in the center. This simple press-and-bake bar recipe starts with a reserved oat crumble and finishes with a warm cinnamon-spice finish.
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Prep Time 20 minutes
Cook Time 1 hour 7 minutes
refrigerate 1 hour
Total Time 2 hours 27 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For oat crust and topping
  • 2 cup rolled oats
  • 1 cup all-purpose flour
  • 0.75 cup brown sugar packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup unsalted butter cold, cubed
For pumpkin pie filling
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 2 eggs
  • 0.75 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp salt
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Prep and par-bake the oat crust
  1. Preheat the oven to 375°F and line a 9x13 pan with parchment paper.
  2. In a bowl, combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt.
  3. Cut in cold unsalted butter until the mixture looks like coarse crumbs.
  4. Reserve 1 cup of the oat mixture for topping, then press the remaining crumbs firmly into the lined pan.
  5. Bake for 12 minutes to set the base crust.
Fill and finish baking
  1. Whisk pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, cinnamon, ginger, salt, and vanilla until smooth.
  2. Pour the filling over the hot crust.
  3. Scatter the reserved oat crumble over the filling.
  4. Bake for 35 to 40 minutes, until the topping is golden and the filling is set.
Cool and cut
  1. Cool the bars completely at room temperature.
  2. Refrigerate for 1 hour before cutting into 16 bars.

Notes

Pro tip: Press the crust firmly and evenly so the bars slice cleanly. Store covered in the refrigerator for up to 4 days; freeze up to 2 months in an airtight container (thaw overnight in the fridge). For a dairy-free swap, use canned coconut milk/evaporated-style coconut milk in place of evaporated milk and adjust sweetness if needed.