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Pumpkin Pie Bars With Oat Crust

Pumpkin pie bars with an oat crust that bakes into a crisp, golden crumble base topped with a smooth pumpkin pie filling. The reserved oat topping adds crunch while the filling sets as it bakes.
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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 servings
Course: Dessert
Cuisine: American
Calories: 320
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 cold unsalted butter 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 par-bake the crust
  1. Preheat oven to 375F and line a 9x13 pan with parchment.
  2. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in cold unsalted butter until the mixture looks like crumbly sand.
  3. Reserve 1 cup of the oat mixture for topping, then press the remaining oat crust firmly into the prepared pan to form an even base.
  4. Bake for 12 minutes at 375F until the crust looks set and slightly dry on top.
Fill and bake
  1. Whisk pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, cinnamon, ginger, salt, and vanilla until smooth.
  2. Pour the pumpkin filling over the hot crust, spreading gently so it reaches the edges.
  3. Scatter the reserved oat crumble evenly over the filling so the topping covers most of the surface.
  4. Bake 35-40 more minutes at 375F until the topping is golden and the filling is set with a slight jiggle in the center.
Cool and slice
  1. Cool completely at room temperature so the filling fully firms up and slices cleanly.
  2. Refrigerate for 1 hour before cutting to get neat bar edges and a fully set texture.

Notes

For the best texture, press the crust firmly into the pan so it holds together after baking; if you notice very wet spots, press again before the first bake. Store covered in the refrigerator up to 4 days. Freezing is yes: freeze airtight up to 2 months, thaw overnight in the fridge. For a lighter option, use low-fat evaporated milk to reduce calories while keeping the filling creamy.