After tasting these Pumpkin Pie Bars with Pecan Topping, you may never bake another pie again! These tasty little treats taste just as good as pumpkin pie and are super easy to make. No dough rolling necessary!
Pumpkin Pie Bars are a true recipe perfected. Easy to make, these are great for feeding a crowd and provide the perfect little pumpkin treat for any occasion. Moreover, the entire dish bakes in a sheet pan!
And no more dealing with pie dough, hooray! These pumpkin pie bars get a simple crumbly crust that is made in the food processor then pressed into the baking pan.
Simple, delicious, and made on baking sheets like these awesome Nordic Ware pans from Amazon, which are my personal favorite. Another pumpkin favorite that is a great addition to any Thanksgiving table are Pumpkin Ginger Cupcakes with an unbeatable ginger cream cheese frosting.
Give Pumpkin Pie Bars and try and guaranteed it’ll be your new favorite way to make pumpkin pie this Thanksgiving!
How to Make Pumpkin Pie Bars
Firstly, to make the crust, pulse together the rolled oats, flour, and brown sugar. Next, add in the butter and pulse until crumbly. Spread into a greased baking sheet and bake in a preheated oven for 20 minutes until lightly golden brown.
Meanwhile, make the filling by beating together the filling ingredients. Pour over the prepared crust and carefully return to oven for 30 minutes. Note that the bars are not completely done at this point.
Simple Streusel Topping
While it bakes, prepare the topping. In a large bowl combine the brown sugar, pecans, and flour. Add in the softened butter and use either a fork or clean hands to combine. (I find squeezing the topping in my hands is easiest method). Sprinkle over the pumpkin pie bars and return to oven.
Bake for 15 minutes or until a knife inserted in middle comes out clean.
Next, be sure to cool the bars completely before cutting. It may even be best to chill overnight in the refrigerator. Then, slice it up and serve a piece by itself or topped with whipped cream, yum!
How to serve sheet pan pumpkin pie
By making pumpkin pie in a sheet pan, you have two different options on how you serve it.
Firstly, you can cut a slab of the pie and serve with a scoop of ice cream on top. Whipped cream would also be delicious here.
Alternatively, you can chill the bars completely and cut into portable squares. This is a fun way to eat and serve your pumpkin pie.
Guests will love the crunchy sweet pecan topping on these pumpkin pie bars! It’s like a cross between a pumpkin pie and pecan pie… it’s so good!
Can you Freeze Pumpkin Pie Bars?
Another reason to love this dessert, you can freeze it! You can completely make ahead the bars and then freeze for up to a month.
To freeze pumpkin pie bars, chill completely after baking and cut into pieces. Place in a freezer container that will allow for an airtight seal. My personal favorite are these Rubbermaid Brilliance Food Storage Containers, but you could also use ziplock bags.
Store in a single layer if possible, or place a piece of parchment between layers to avoid sticking. Freeze for up to a month, then just refrigerate the pumpkin pie bars until ready to serve.
Canned Pumpkin Recipes
This time of year, you probably have a lot of canned pumpkin on your life. I personally love to buy it on sale or when it comes in large three packs at Costco.
There are a bunch of great recipes containing canned pumpkin, here are my personal favorites:
- Glazed Pumpkin Bread | Starbucks Copycat Recipe
- Pumpkin Mac & Cheese | Lightened Up Recipe
- Pumpkin Spice Energy Balls
- Streusel Pumpkin Coffee Cake
- Pumpkin Muffins with Brown Sugar Topping
Looking for the perfect gift for the guy in your life? Don’t miss these Best Gifts for Men!
Pumpkin Pie Bars with Pecan Crumble Topping
- Standard 13 x 18 x 1 inch baking sheet
- 2 cups flour
- 1 cup quick cooking oats
- 1 cup brown sugar
- 1 cup cold butter, cut into cubes (2 sticks)
- 1 29 ounce can pumpkin puree (or 2 15 ounce cans)
- 2 12 ounce cans evaporated milk
- 4 large eggs
- 1 ½ cups sugar
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup brown sugar
- ¾ cup chopped pecans
- 2 tablespoons flour
- ¼ cup butter, softened
- Preheat oven to 350 degrees. Spray a baking sheet with cooking spray and set aside.
- In a food processor, combine flour, oats, and brown sugar. Pulse to combine. Add in the cubed cold butter and pulse to form a fine crumb. Pour into baking sheet and press into bottom of pan. Bake for 20 minutes, until light brown.
- While the crust bakes, combine pumpkin filling ingredients in a large bowl and beat with hand mixer until smooth. Pour over crust and carefully return to oven (pan will be full). Bake for 30 minutes.
- Meanwhile, prepare the pecan topping. Add brown sugar, chopped pecans, and flour to a bowl and stir to combine. Cube the butter and add to mixture. Use fork or hands to combine. Sprinkle over the top for the pumpkin bars and return to oven for an additional 10-15 minutes or until knife inserted in middle comes out clean.
- Cool the pumpkin pie bars completely before cutting and serving.