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Pumpkin pie crumble bars have all the warm, delicious flavors of pumpkin pie, in an easy to serve bar. This easy to make Thanksgiving dessert is loaded with rolled oats, brown sugar, canned pumpkin and spices!
Pumpkin Pie is a traditional holiday dessert, but sometimes you just want to change things up a bit.
This is where pumpkin pie crumble bars come in. It's kind of like having a granola bar and and a piece of pumpkin pie in one bite.
After tasting one of these babies, I think you'll agree that oatmeal and pumpkin were made for each other.
Your family will love eating these bars to top off an amazing Thanksgiving dinner, and you'll love how easy they are to make!
What you need
- pumpkin puree
- sweetened condensed milk
- egg
- butter
- rolled oats (quick cook works best)
- oat flour (see tips for success for making homemade oat flour)
- light brown sugar
- baking soda, baking powder and salt
- pumpkin pie spice
Step by step instructions
Make the crumble crust: Preheat the oven to 350°F (176°C). Line a 9" x 13" baking pan with parchment paper.
Mix the crust ingredients together in a large mixing bowl. Set aside 1 heaping cup for the crumble topping.
Press the remaining mixture into the bottom of the pan. Bake for 10 minutes and remove from oven. (Leave the oven on!)
Make the filling: Using an electric mixer or a spatula, beat the pumpkin puree, sweetened condensed milk, egg and pumpkin pie spice together until smooth.
Pour the filling over the crust and smooth evenly with a spatula.
Add the crumble topping: Sprinkle the remaining crumble mixture evenly over the top of the filling.
Step 4: Bake for 40 minutes.
Let cool completely on the counter-top before chilling in the fridge for 1- 2 hours. This will to help them to set-up and make it easier to slice into squares. Cut into 24 squares and serve!
Tips for success
- You can make your own oat flour if you have a high speed blender or a food processor. Place 2 cups of rolled oats into the blender/processor and pulse until the oats have a fine, flour-like consistency.
- Use Gluten-Free Oats to make this a gluten-free dessert.
- Use parchment paper to avoid the bars from sticking to the pan. If you don't have parchment paper, make sure you generously grease the bottom and sides of the baking pan.
- You can make these the day before you want to serve them to free up valuable oven space during the holidays!
- These bars taste amazing with homemade whipped cream on top!
- Add chopped nuts like pecans or walnuts to the top before the final bake for added texture and flavor.
- Store these bars in an air-tight container in the fridge for up to 3 days.
More easy fall desserts
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Pumpkin Pie Crumble Bars
INGREDIENTS
For the Crust and Crumble Layers
- 12 tablespoons butter (melted)
- 2 cups rolled oats
- 2 cups oat flour (see notes)
- 1 cup light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
Pumpkin Filling
- 1 (15 oz.) can pumpkin puree
- 1 (14 oz.) can sweetened condensed milk
- 1 large egg
- 1 teaspoon pumpkin pie spice
INSTRUCTIONS
- Make the Crumble: Preheat the oven to 350°F (176°C) and line a 9" x 13" baking pan with parchment paper. Use a fork to combine the crumble ingredients. Reserve 1 cup of the crumble for the topping and set aside.
- Bake bottom crust: Press the remaining mixture evenly into the bottom of the pan and bake for 10 minutes. Remove and let cool while you mix the pumpkin pie filling. Leave the oven ON.
- Make the Pumpkin Pie Filling: In a medium size mixing bowl, beat the pumpkin puree, sweetened condensed milk, egg and pumpkin pie spice until smooth.
- Bake: Pour the pumpkin pie filling over the crust and sprinkle remaining crumble mixture over the top. Bake for 40 minutes.
- Cool and Chill: Let cool completely and then chill for a couple of hours in the refrigerator to help them set up before slicing into squares.
NOTES
- To Store: Keep the bars in an air-tight container in the fridge for up to 3 days.
- You can make homemade oat flour if you have a high speed blender or a food processor. Place 2 cups of rolled oats into the blender/processor and pulse until the oats have a fine, flour-like consistency.
PREVIOUS
Linda Warner Constantino says
These are incredible!!! I love pumpkin pie and anything made with oats.
Since I have a vegan member in my family, I am going to play around with it to see if I can make it vegan or at least vegetarian. Maybe I will use vegan butter and/or coconut oil, replace some of the sugar with maple syrup and possibly cashew milk for the sweetened condensed milk. I did sprinkle some mini chocolate chips on the one I made right after I took it out of the oven. More decadent but definitely delicious! Every recipe I have ever made of yours has been wonderfully! Thanks!
Ursula says
Can I use regular flour instead of oat?
Amy says
I've never used regular flour in this recipe so I can't recommend it with confidence.