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Pumpkin Pie Bars With Oat Crust

Pumpkin pie bars with oat crust bake into a golden oat crumble base with a smooth, set pumpkin filling. A reserved oat topping adds crunch, while cinnamon warms every bite.
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Prep Time 20 minutes
Cook Time 1 hour 7 minutes
Chill before cutting (refrigerate) 1 hour
Total Time 2 hours 7 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 330
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 make oat crust
  1. Preheat the oven to 375F. Line a 9x13 pan with parchment so the bars lift out cleanly.
  2. In a bowl, combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt. Cut in cold unsalted butter until the mixture looks crumbly.
  3. Reserve 1 cup of the oat mixture for topping. Press the remaining oat mixture firmly into the lined pan to form an even crust.
  4. Bake the crust for 12 minutes at 375F until lightly set. Keep the oven at 375F for the next bake.
Fill and bake
  1. Whisk pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, cinnamon, ginger, salt, and vanilla until smooth. Pour the filling over the hot crust.
  2. Scatter the reserved oat crumble over the filling. Use your fingers to break up any large clumps for an even layer.
  3. Bake for 35-40 minutes at 375F until the topping is golden and the filling is set. The center should no longer look wet or loose.
Cool and chill
  1. Cool the pan completely at room temperature. This helps the filling set firmly for clean slices.
  2. Refrigerate for 1 hour before cutting. Chill until firm, then lift out and slice into 16 bars.

Notes

Pro tip: when pressing the crust into the pan, pack it tightly so it holds together once baked. Store covered in the refrigerator for up to 4 days; freeze bars up to 2 months (wrap well) and thaw overnight in the fridge. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend in place of the all-purpose flour, keeping the rest the same.