Easy Pumpkin Pie Bars with Oat Crust
Easy Pumpkin Pie Bars with Oat Crust are the quick and easy way to enjoy pumpkin pie. They take only 15 minutes of prep with no dough rolling required!
Happy Halloween! I can’t really believe I’m saying that….October has just zoomed by. I’ve been traveling a lot this month and I’m so happy to be back in my kitchen so that I can work on new fall recipes!
Before I talk about these bars I have to know…have you been watching the World Series? I’ve been a life long Dodger fan and I have to say, this series has given me a coronary! One minute we’re up 4 runs, then we’re trailing. Back and forth, up and down.
I’m emotionally drained, and now the Dodgers have to win 2 games in a row to win it.
If you don’t hear from me for a while it’s because I’m recovering. 🙂
Enough rambling about baseball…let’s talk about these Easy Pumpkin Pie Bars with Oat Crust!
I came across a recipe for pumpkin pie squares with an oat crust years ago and have been making them ever since . Over the years I’ve adapted the recipe and made them my own, and they’ve become a fall dessert staple.
It’s about time I got around to getting this recipe to you…you need this in your pumpkin dessert arsenal!
As easy as my pie crust recipe is, sometimes I get lazy and I just don’t want to roll out pie dough.
I’m thinking some of you are nodding your heads in agreement.
The oat crust for these bars is the easiest crust you’ll ever make. All you have to do is beat the flour, brown sugar, pinch of salt together with the softened butter and stir in the quick oats.
That’s right — you don’t even have to cut in cold butter with a pastry blender!
Press that crust into the pan and bake till golden.
Next prepare your pumpkin pie filling, which takes all of five minutes.
I chose to make life even easier by using sweetened condensed milk in the filling instead of evaporated milk. The sugar is in the sweetened condensed milk, which means that’s one less thing to measure out.
I like my pumpkin pie super-spiced, so I used pumpkin pie spice, cinnamon and ground cloves. The cloves give it a deep dark spicy flavor that makes this extra special.
I highly recommend whipping your own whipped cream. I had no idea what I was missing all the years that I was using the pre-made stuff. Ever since I started making homemade whipped cream I haven’t looked back…you can’t beat that fresh preservative-free flavor!
I promise you that that these Easy Pumpkin Pie Bars with Oat Crust will only take you 15 minutes of prep and that you’ll love them just as much as traditional pumpkin pie.
This recipe comes in handy when you’re feeding a crowd. A pie serves about 8 (in my house anyway!), but these bars serve 12. If it’s Thanksgiving, you can cut them even smaller because most people want to sample a little of everything.
I’m definitely guilty of that.
And the best part? You can make these bars and the whipped cream in advance.
I know these Easy Pumpkin Pie Bars with Oat Crust sound too good to be true, but they completely live up to the hype. The pumpkin filling is creamy and delicious with plenty of warm spices, and the oat crust is the perfect flaky, buttery base.
Pumpkin pie just got a whole lot easier. 🙂
Easy Pumpkin Pie Bars with Oat Crust
Easy Pumpkin Pie Bars with Oat Crust are the quick and easy way to enjoy pumpkin pie! They take only 15 minutes of prep with no dough rolling required!
For the crust:
- 1 cup all purpose flour
- 2 tablespoons brown sugar
- pinch salt
- 4 ounces (1 stick) unsalted butter, softened
- 1/2 cup quick oats
For the filling:
- 2 large eggs
- 15 ounce can pumpkin puree (not pumpkin pie filling)
- 14 ounce can sweetened condensed milk
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves (optional)
For the whipped cream:
- 1/2 cup heavy whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees and grease a 9×13″ baking dish with cooking spray. Set aside.
Prepare the crust:
- Place the flour, brown sugar, and pinch of salt in a medium bowl and whisk to combine. Beat in the softened butter with a hand mixer on medium speed just until incorporated.
- Stir in the quick oats just until combined.
- Pour the crust mixture into the prepared pan and press evenly. Bake for 15-20 minutes or until golden brown.
Prepare the filling:
- Place the eggs in a medium bowl and beat well with a whisk. Add the pumpkin puree, sweetened condensed milk and spices, and whisk well to combine.
- Pour the pumpkin mixture over the crust and bake for 20-25 minutes or until set.
- Remove from heat and cool completely on a wire rack. Once cooled, cut into bars.
Prepare the whipped cream:
- Place the heavy whipping cream, sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium high until stiff peaks begin to form. Do not over beat or the cream will turn to butter. Whisk by hand a few seconds more until stiff peaks are visible.
- Pipe or dollop the cream on top of the bars, serve, and enjoy!
- Nutrition information was calculated using My Fitness Pal and is meant to be a guide only. The numbers will change based on different brands used or substitutions that are made.
- The oats give this crust a hearty, slightly chewy texture. If you prefer not to use them, substitute with another 1/2 cup all purpose flour.
- Leftover bars may be stored in an airtight container in the fridge or at room temperature.
- The whipped cream may be made in advance and stored in an airtight container in the fridge for up 2-3 days. The cream will separate a bit so simply whisk for a few seconds until stiff peaks form once again.
Crust recipe adapted from Allrecipes.com// All images and text © .
Yield: 12 bars, Serving Size: 1 bar
- Amount Per Serving:
- Calories: 342
- Total Fat: 25g
- Saturated Fat: 5g
- Cholesterol: 100mg
- Sodium: 102mg
- Carbohydrates: 40g
- Fiber: 1g
- Sugar: 32g
- Protein: 6g