Grandma’s Pumpkin Pie Bars

Grandma’s pumpkin pie bars have a thin oatmeal cookie type crust and brown sugar pecan topping with a perfectly spiced pumpkin filling. They are everything you want a pumpkin pie bar to be with a little bit of extra pizzazz.

I have been a big fan of making pie bars recently. There is something really nice about just patting the crust into the pan.

That seems so much less fussy than picking out a pie crust recipe, rolling it out and fluting the edges. Plus, you get nice little squares of pie that are easy to serve and fun to eat.

So, when I came across this recipe for pumpkin pie squares in my grandma’s recipe box, I knew I had to make it. It’s the perfect way to celebrate fall and it’s always a good time to add to my collection of pumpkin recipes.

I am glad I gave it a go. These bars were a hit with everyone at family dinner.

A few folks picked of the pecans, but luckily that is easy to do. The slightly sweet and toasty pecans are sooo good. So, feel free to steal them off of the plates of those who aren’t fans.

Almost everyone went back for a second piece. So, that’s a good sign. Especially when you know that I usually bring a couple of desserts to family dinner. (It’s my favorite testing ground for new recipes.)

We served the bars plain and loved them. You could definitely add some whipped cream if you wanted to. Maple whipped cream or honey whipped cream would be extra tasty options!

Of course, with how much we love grandma’s pumpkin bars, it shouldn’t be a surprise that her pumpkin pie bars were a hit as well. We keep finding winners in her recipe box.

And don’t worry if you want a traditional pumpkin pie instead. My condensed milk pumpkin pie recipe is always a hit and it is simple to make too.

Carlee’s Tips and Tricks

The crust on this recipe is different than most. It is kind of like a simple brown sugar and oat shortbread type crust.

As written, it is a very thin crust. If you want a bit more crust, double that part of the recipe. You can keep everything else the same.

Grandma’s recipe suggested using an ungreased pan. That actually works surprisingly well.

I usually like lining my pan with parchment paper when making bars. That way I can lift them out to cut and serve them. That would work well with this recipe if you are so inclined.

I used the same bowl to make the crust and the filling. Why make extra dirty dishes when you don’t need to?

If the brown sugar and pecan topping doesn’t appeal to you, go ahead and leave it off. It would be good without. Though the pecan lovers in my family really liked it with.

Check out my collection of pie recipes for more tasty inspiration.