If you’re looking for a cozy, crowd-pleasing dessert that brings all the fall flavors in one delicious bite, this Pumpkin Pie Bars Recipe is your new best friend. Imagine a perfectly buttery oat crust paired with a rich, creamy pumpkin filling that’s lightly spiced and just sweet enough. These bars are incredibly simple to make yet deliver that comforting pumpkin pie experience without the fuss of a traditional pie. Whether you’re serving them at a family gathering or enjoying them with your afternoon coffee, these bars promise a slice of pumpkin heaven every time.
Ingredients You’ll Need
With just a handful of wholesome ingredients, this recipe combines pantry staples and seasonal favorites to create a balanced texture and flavor. Each component plays a vital role — from the hearty oat crust to the luscious pumpkin filling — ensuring every bite is satisfying.
- Old-fashioned oats: The base for a crust that is both chewy and sturdy, bringing a subtle nutty flavor.
- Almond flour: Adds a light, moist texture and a hint of nuttiness to complement the oats.
- Coconut sugar: Provides natural sweetness with a rich, caramel-like note.
- Melted coconut oil: Binds the crust together while adding moisture with a touch of tropical aroma.
- Pumpkin puree: The star ingredient delivering that unmistakable pumpkin earthiness and vibrant color.
- Maple syrup: Sweetens the filling naturally while deepening the flavor complexity.
- Full-fat coconut milk: Gives the filling a creamy texture without dairy, enhancing richness.
- Cornstarch: Ensures the filling sets perfectly without becoming dense or rubbery.
- Vanilla extract: Adds warmth and depth to the pumpkin filling.
- Pumpkin pie spice: A harmonious blend of cinnamon, nutmeg, and cloves essential for that iconic autumn taste.
- Salt: Balances the sweetness and brightens the overall flavor.
How to Make Pumpkin Pie Bars Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C) and lining an 8×8-inch baking dish with parchment paper for easy removal later. The crust is what anchors this bar recipe, so taking care to prepare it right ensures every bar holds together beautifully.
Step 2: Process the Oats and Combine Crust Ingredients
Place old-fashioned oats in a food processor and pulse until they reach a flour-like consistency. This step is key to creating a crust that’s tender yet textured. Add the almond flour, coconut sugar, and melted coconut oil, then pulse again until the mixture is well combined and looks crumbly but holds together when pressed.
Step 3: Bake the Crust
Firmly press the oat mixture into the bottom of your prepared baking dish, making sure to evenly coat the surface. Bake it for 10 to 12 minutes, just until it starts to turn golden and smells toasty. Let it cool completely before adding the filling to avoid melting it.
Step 4: Prepare the Pumpkin Filling
In a bowl, whisk together pumpkin puree, maple syrup, coconut milk, cornstarch, vanilla extract, pumpkin pie spice, and salt until smooth and creamy. This mixture combines the signature spices and sweetness to create that iconic pumpkin pie taste but with a refreshingly light texture.
Step 5: Bake the Bars
Pour the pumpkin filling evenly over the cooled crust and spread it out smoothly with a spatula. Place the pan back in the oven and bake for 25 to 30 minutes until the filling is set but still slightly jiggly in the center. This ensures a creamy finish once cooled.
Step 6: Cool and Slice
Once baked, allow the bars to cool completely in the pan. This can take some patience but is crucial for clean cuts that hold shape. When fully cooled, slice into 12 generous bars ready to be enjoyed.
How to Serve Pumpkin Pie Bars Recipe
Garnishes
These bars are delightful on their own but even better with some tasty accents. Try a dollop of whipped coconut cream, a sprinkle of crushed pecans, or a drizzle of extra maple syrup for added indulgence. Each garnish lends a new texture and flavor dimension that elevates the experience.
Side Dishes
Pair these pumpkin pie bars with a warm cup of chai tea or coffee for a cozy autumn treat. For brunch, they also complement egg dishes or spiced breakfast sausages beautifully, balancing savory and sweet in a harmonious way.
Creative Ways to Present
For parties, present the bars on a rustic wooden board surrounded by small bowls of toppings so guests can customize their slices. You can also cut them into bite-sized squares for easy snacking or layer them with whipped cream and toasted nuts in clear dessert cups to make individual parfaits.
Make Ahead and Storage
Storing Leftovers
After baking, store the pumpkin pie bars in an airtight container in the refrigerator. They will keep fresh for up to 5 days, making them a perfect make-ahead dessert or snack you can grab anytime during the week.
Freezing
If you want to save some for later, these bars freeze beautifully. Wrap individual bars in plastic wrap and place them in a freezer-safe container or bag. They’ll last for up to 3 months. Just thaw overnight in the fridge before enjoying.
Reheating
When ready to eat, warm the bars slightly in the microwave for about 15 seconds to revive that soft, freshly-baked texture. Avoid overheating to keep the filling creamy rather than rubbery.
FAQs
Can I use canned pumpkin instead of fresh pumpkin puree?
Absolutely! Canned pumpkin puree works perfectly and is the easiest option, especially when fresh pumpkin isn’t in season. Just make sure it’s pure pumpkin and not pumpkin pie filling which contains added spices and sugars.
Is this recipe gluten-free?
Yes, this Pumpkin Pie Bars Recipe is naturally gluten-free as it uses old-fashioned oats and almond flour. Just be sure your oats are labeled gluten-free to avoid any cross-contamination.
Can I substitute the coconut milk with dairy milk?
Sure! If you’re not avoiding dairy, whole milk or heavy cream can be used in place of coconut milk. This will make the filling rich and creamy, though the coconut flavor will be less pronounced.
How do I make sure the filling sets properly?
The key is the cornstarch in the filling mixture, which acts as a thickener. Also, be sure to bake the bars until the filling is mostly set but still slightly jiggly. Cooling completely before slicing allows it to firm up perfectly.
Can I add nuts or chocolate chips to the crust?
You can definitely customize the crust by folding in chopped walnuts or pecans for some crunch. Mini chocolate chips can also work if you want a sweeter twist, but don’t add too many as it might affect the crust’s texture.
Final Thoughts
This Pumpkin Pie Bars Recipe brings together the best parts of pumpkin pie in a fun, easy-to-make form that’s perfect for sharing with loved ones. Whether you’re a seasoned pumpkin lover or new to fall flavors, these bars are bound to become a staple in your seasonal baking. Don’t wait for the holidays — grab your ingredients and enjoy a slice of fall magic anytime you want.
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Pumpkin Pie Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Pumpkin Pie Bars offer a delicious and healthier twist on traditional pumpkin pie by featuring a wholesome oat crust and a creamy spiced pumpkin filling. Perfect for fall gatherings or an anytime treat, these bars are naturally sweetened and dairy-free, making them a delightful dessert option.
Ingredients
Crust
- 2 cups old-fashioned oats
- 1/2 cup almond flour
- 1/4 cup coconut sugar
- 1/4 cup melted coconut oil
Filling
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/2 cup full-fat coconut milk
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper to prevent sticking.
- Process the Crust Ingredients: In a food processor, pulse the old-fashioned oats until they become a flour-like consistency. Add almond flour, coconut sugar, and melted coconut oil to the processor and pulse until everything is combined well into a crumbly mixture.
- Form and Bake the Crust: Press the oat mixture firmly and evenly into the bottom of the prepared baking dish to create a uniform crust layer.
- Bake the Crust: Place the crust in the oven and bake for 10 to 12 minutes until it is set and slightly golden. Remove and let it cool completely before adding the filling.
- Prepare the Filling: In a mixing bowl, whisk together pumpkin puree, maple syrup, full-fat coconut milk, cornstarch, vanilla extract, pumpkin pie spice, and salt until the mixture is smooth and creamy, ensuring the cornstarch is well incorporated.
- Assemble and Bake the Bars: Pour the prepared pumpkin filling over the cooled crust, spreading it evenly. Bake the bars at 350°F (175°C) for 25 to 30 minutes or until the filling is firm and set.
- Cool and Slice: Allow the bars to cool completely in the pan on a wire rack. Once cooled, slice into 12 equal pieces for serving.
Notes
- For best results, ensure the crust is completely cooled before adding the filling to prevent sogginess.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, and ginger if unavailable.
- These bars are dairy-free and can be stored in an airtight container in the refrigerator for up to 5 days.
- To make the crust nut-free, consider replacing almond flour with additional oat flour.
- If you want a firmer filling, chill the bars in the refrigerator for a couple of hours before slicing.
