Easy Pumpkin Pie Bars with Oat Crust
Pumpkin Pie Bars are an easy pumpkin pie bar recipe with a simple press in crust. They take only 15 minutes of prep with no 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 pumpkin pie 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 the Dodgers are up 4 runs, and the next minute they’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!
Pumpkin Pie Bars
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!
While I love making my Chai Spiced Pumpkin Pie using my Quick and Easy Flaky Pie Crust recipe, who doesn’t love an easier way from time to time?
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. 🙂
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. 🙂
How to make Pumpkin Pie Bars
The pie crust for this pumpkin pie bar recipe 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 will only take you 15 minutes of prep and that you’ll love them just as much as traditional pumpkin pie.
I’m definitely guilty of that. 🙂
Recipe tips and substitutions
- 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.
- The pumpkin pie bars and the whipped cream in advance. Store the bars covered tightly at room temperature or in the fridge if you prefer them chilled. Whisk the cream just before serving as it separates once it’s been whipped, top your bars and enjoy!
- 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 for up to 5 days.
Hungry for more dessert? See all of my Dessert Recipes.
More pumpkin desserts you’ll love:
Pumpkin spice rice krispie treats by Crumb Top Baking
Easy Pumpkin Pie Bars
Ingredients
For the crust:
- 1 cup all purpose flour
- 2 tablespoons brown sugar
- pinch salt
- 1 stick unsalted butter softened
- 1/2 cup quick oats
For the filling:
- 2 large eggs
- 1.5 cups Homemade Pumpkin Puree or use store bought
- 14 ounces 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
Instructions
- Preheat the oven to 350 degrees and grease a 9x13" 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!
Notes
- The pumpkin pie bars and the whipped cream in advance. Store the bars covered tightly at room temperature or in the fridge if you prefer them chilled. Whisk the cream just before serving as it separates once it's been whipped, top your bars and enjoy!
- 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 for up to 5 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
25 Comments on “Easy Pumpkin Pie Bars with Oat Crust”
These pumpkin bars look wonderful! I like these so much better than sliced pie.
Thanks so much Balvinder!
October FLEW by and I can only imagine how fast the next two months will go! Marcie, these are just about the prettiest bars that I’ve seen. Just gorgeous! I wish I could reach through my screen and grab one. Love that oat crust and dollop of whipped cream on top!
Yup…we’ll be at the New Year in a blink of an eye! Thanks so much for the sweet comment Gayle! 🙂
I love the sound of that oat crust! I’m always too lazy to make my own crust, haha! I’m actually planning a pie for an upcoming post and contemplating for about 3 seconds whether or not to do a homemade crust…you can guess how that ended up. 😉
I wish I had these bars in front of me right now!
I get lazy about making crust too so this one works perfectly! Thanks Sarah and I can’t wait to see your upcoming recipe!
I’m amazed at just how caught up we get with sports. When my Ducks win I’m walking on air; when they lose I’m bummed all week :(. These bars sound perfect to help me feel better after a loss though! YUM!
My family and I were saying we wished we didn’t get so emotional about sports…it’s kind of ridiculous (and Game 7 is tonight…wish me luck!) 🙂
These are the definition of easy!! I love the oat crust – sounds crunchy adding a great texture to smooth pie. I’m routing for your team!!
Aww thanks Zainab! It’s Game 7 tonight and I’m shaking in my boots! 🙂
Okay, these look stinking amazing. So much easier than a full blown pie, and dare I say it… it looks even better! Gottta try!
You’re the sweetest Karly…thank you so much!! 🙂
You might disown me as a blogger friend but I really don’t know much about baseball!! But I’ll root for your team!! I’m definitely rooting for these bars. You’ve made pumpkin pie so simple and delicious!!
I would NEVER disown you Katherine…especially if you root for my team. 🙂 These bars are definitely winning!
Marcie! These look so delicious! And your photos are fabulous. How perfect for a non baker like me who finds pies intimidating, lol.
This World Series has been a nail biter fr sure!
Thank you so much Robyn! This recipe is perfect for someone intimidated by pie crust…or for those that are lazy. lol I’m so nervous about tonight’s game and will be on the edge of my seat!
YUMMY!!! Dang girl, you’re bringing your A-game this week. (Who am I kidding, you bring your A-game every week). These bars look amazing!
I don’t watch a lot of baseball but I am a football fan. The Chicago Bears are my original home team. So, as you can imagine, I’m depressed each and every year b/c my team suuuuuuucks.
Have fun watching the WS, I hope the Dodgers pull it off!
Thanks so much for the kind words Christina! My football team is the Raiders so I KNOW what you mean about a team that sucks! 🙂
October really did zoom by this year! I can’t quite figure out why (for me, I mean!) haha. ANYWAY these pumpkin pie bars are perfect for the big holiday coming up!! Eeek how is Thanksgiving approaching!
I love the oat crust, these sound lovely Marcie! 🙂
Hi! These look delicious! I’m curious if this crust could be used in pie as well. I’m looking for an alternative to traditional crust (for extra oomph!) and this looks like it might be the ticket!
Hello! I normally use this recipe for traditional pie crust –> https://flavorthemoments.com/quick-and-easy-flaky-pie-crust. I recommend using the Quick and Easy Flaky Pie Crust recipe but sub out 1/2 cup of the flour with ground quick oats (I would grind them up until coarse so they hold together better in the crust). Bear in mind that I haven’t tried this but I think this method would work better in keeping the crust from being crumbly.
I hope you enjoy it Puja!
I haven’t made pumpkin pie this season yet, and I love the idea of pumpkin pie bars. And easy ones at that! Pinning to make this fall! And thanks for the shout out on my rice krispie treats!
I haven’t either, and that’s changing this weekend. Thanks and I can’t wait to try your rice krispie treats!