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Pumpkin Pie Bars With Oat Crust

Pumpkin pie bars with oat crust: a buttery oat crumble base, a smooth pumpkin filling, and a golden oat topping. Baked until the filling is set, then chilled for clean slices.
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Prep Time 20 minutes
Cook Time 1 hour 7 minutes
hour 1 minute
Total Time 1 hour 28 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 290
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 bake the crust
  1. Preheat the oven to 375°F and line a 9x13 pan with parchment, leaving overhang for easy lifting. Keep the oven fully preheated before baking.
  2. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt in a bowl. Add cold cubed butter and cut in until the mixture looks like coarse crumbs.
  3. Reserve 1 cup of the oat mixture for topping and press the remaining mixture firmly into the bottom of the prepared pan. Press with a flat bottom to compact it.
  4. Bake for 12 minutes until lightly set. The crust should look dry and slightly golden at the edges.
Fill and finish baking
  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 evenly over the filling. Make sure the top is covered but not clumpy.
  3. Bake for 35-40 more minutes at 375°F until the topping is golden and the filling is set. The center should no longer jiggle when you gently shake the pan.
Cool and chill
  1. Cool the bars completely at room temperature. Letting them cool prevents the filling from cracking during chilling.
  2. Refrigerate for 1 hour before cutting. Chill until fully firm for clean bar slices.

Notes

Press the crust firmly so it slices cleanly, and whisk the filling until fully smooth for a velvety texture. Store covered in the refrigerator up to 4 days. Freeze bars (well wrapped) up to 2 months for longer storage. For a gluten-free option, replace the all-purpose flour with a 1:1 gluten-free baking flour blend.