Creamy pumpkin pie filling topped with buttery streusel, Pumpkin Streusel Pie bars are a delicious alternative to traditional pumpkin pie.
Classic pumpkin pie is a staple at Thanksgiving dinner but what if you want the flavor of pumpkin pie without the hassle? Pumpkin streusel pie bars taste just like pumpkin pie and you don’t have to roll out a crust. These dessert bars are easy to make and perfect not only for your holiday dinner but all season long. I actually think they are better than pumpkin pie, and that’s my favorite dessert ever!
These pumpkin streusel bars come together is less than 10 minutes and bake for 45 minutes. They are a great last minute addition to your holiday table.
If you need more easy recipes try these Apple Crisp Shortbread Bars, apple pie bars, cranberry walnut bread, Fall Harvest Snack Mix. For more pumpkin desserts, Pumpkin Cake With Brown Sugar Glaze, Moist Pumpkin Bread with Crumble topping.
Pumpkin Streusel Pie Bars
The pumpkin lover in your family will enjoy pumpkin pie in a different form when you make these homemade pumpkin streusel bars.
Ingredients Needed
- 13/4 cups all-purpose flour
- 2/3 cup quick-cooking oats
- 2/3 cup firmly packed light brown sugar
- 1 teaspoon salt, divided
- 1 cup cold butter, diced
- 1 (16-ounce) caned pumpkin puree, NOT pumpkin pie mix
- 1 (14-ounce) can sweetened condensed milk
- 11/2 teaspoons pumpkin pie spice
- 1 teaspoon lemon zest
- 2 large eggs
Instructions for Pumpkin Pie Bars
- Preheat the oven to 350°. Line a 9-inch square baking pan with aluminum foil or parchment paper, leave an overhang on the sides of the pan for easy removal. Spray the foil with baking spray then set aside.
- In a large bowl, combine flour, oats, brown sugar, and 1/2 teaspoon salt. Using a pastry blender(pastry cutter) or 2 knives cut butter into the mixture and the mixture is crumbly.
- Remove 1 cup of the oat mixture; set aside. Pat the remaining oat mixture into the bottom of the prepared pan. Bake the crust for 10 minutes then remove from oven and let the crust cool on a wire rack for 30 minutes.
- In a large mixing bowl, whisk together the filling ingredients, the pumpkin puree, condensed milk, pumpkin pie spice, lemon zest, eggs, and remaining ½ teaspoon salt. Pour the creamy pumpkin filling over the cooled pie crust.
- Sprinkle the top of the filling with the reserved 1 cup oat mixture.
- Bake the pumpkin bars until the oat mixture is golden brown and filling is set, about 45 minutes. Let the bars cool completely on a wire rack.
- Refrigerate until chilled, about 4 hours or overnight. Using the edges of the foil, or parchment paper lift bars from pan. Cut, serve and enjoy.
Variation & Serving Suggestions
- These pumpkin pie streusel bars are perfect as is but you could add pecans to the streusel topping for a nutty flavor and crunch.
- Serve with whipped cream or vanilla ice cream
How to store pumpkin pie crumb bars
Wrap bars in plastic wrap or store in an airtight container in the refrigerator for up to 4 days.
Until Next Time
I hope that you try this easy and delicious pumpkin streusel bar recipe. Have a wonderful day and a blessed Thanksgiving.
You can also find me on Facebook.com/Pineconesandacornsblog, on Instagram @pineconesandacorns, on Pinterest and Twitter!
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Pumpkin Streusel Pie Bars
Creamy pumpkin pie filling topped with buttery streusel, Pumpkin Streusel Pie bars are a delicious alternative to traditional pumpkin pie.
- Total Time: 1 hour 5 minutes
- Yield: 12 bars 1x
Ingredients
Ingredients Needed
Instructions
- Preheat the oven to 350°. Line a 9-inch square baking pan with aluminum foil or parchment paper, leave an overhang on the sides of the pan for easy removal. Spray the foil with baking spray then set aside.
- In a large bowl, combine flour, oats, brown sugar, and 1/2 teaspoon salt. Using a pastry blender(pastry cutter) or 2 knives cut butter into the mixture and the mixture is crumbly.
- Remove 1 cup of the oat mixture; set aside. Pat the remaining oat mixture into the bottom of the prepared pan. Bake the crust for 10 minutes then remove from oven and let the crust cool on a wire rack for 30 minutes.
- In a large mixing bowl, whisk together the filling ingredients, the pumpkin puree, condensed milk, pumpkin pie spice, lemon zest, eggs, and remaining ½ teaspoon salt. Pour the creamy pumpkin filling over the cooled pie crust.
- Sprinkle the top of the filling with the reserved 1 cup oat mixture.
- Bake the pumpkin bars until the oat mixture is golden brown and filling is set, about 45 minutes. Let the bars cool completely on a wire rack.
- Refrigerate until chilled, about 4 hours or overnight. Using the edges of the foil, or parchment paper lift bars from pan. Cut into bars, serve and enjoy.
- Prep Time: 10
- Cook Time: 55
- Category: Dessert
- Method: Baked
- Cuisine: AMerican
