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Pumpkin Pie Crumble Bars stacked on top of each other.

Pumpkin Pie Crumble Bars

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 24 bars
Author: Amy Duska

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.
Nutrition Facts
Pumpkin Pie Crumble Bars
Amount Per Serving
Calories 208 Calories from Fat 81
% Daily Value*
Fat 9g14%
Carbohydrates 29g10%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.

Video

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.