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–+ servings
Three pumpkin pie squares stacked on top of each other showing the thin oat crust topped with pumpkin pie filling and a brown sugar pecan topping, ready to eat.

Grandma's Pumpkin Pie Bars

This pumpkin pie square recipe came straight from my grandma's recipe box. It features a brown sugar and oat crust, a creamy pumpkin filling with plenty of pumpkin pie spice, and a brown sugar and pecan topping. It is such a fun way to get upgraded pumpkin pie flavors in cute little squares.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Servings: 24 servings
Author: Carlee

Ingredients

Crust

  • 1 cup all-purpose flour
  • ½ cup old fashioned oats
  • ½ cup light brown sugar packed
  • ½ cup butter softened

Filling

  • 2 large eggs
  • ¾ cup granulated sugar
  • 1 15 oz. can pumpkin puree
  • 1 12 oz can evaporated milk
  • ½ teaspoon salt
  • 1 Tablespoon pumpkin pie spice

Topping

  • ½ cup chopped pecans
  • ½ cup light brown sugar packed
  • 2 Tablespoons butter softened
Makes: 9 x 13inch rectangle

Instructions

  • Preheat oven to 350℉
  • Place 1 cup all-purpose flour, ½ cup old fashioned oats, ½ cup light brown sugar, and ½ cup butter in a large mixing bowl. Mix on low speed until crumbly.
  • Press the mixture into the bottom of an ungreased 9x13-inch pan. It will make a very thin layer of dough.
    Brown sugar oat mixture pressed into a 9x13 inch pan, ready to be baked.
  • Bake for 15 minutes.
    Golden brown oat crust for pumpkin pie bars, ready for the filling.
  • While the crust is baking, make the filling by whisking together 2 large eggs and ¾ cup granulated sugar in a mixing bowl. (I just use the same one I used for the crust.)
  • Stir in 1 15 oz. can pumpkin puree, 1 12 oz can evaporated milk, ½ teaspoon salt, and 1 Tablespoon pumpkin pie spice.
  • Pour filling mixture onto the par-baked crust.
    Pumpkin pie filling poured over the crust, ready to go in the oven.
  • Bake 20 more minutes.
    Partially baked pumpkin pie bars, ready for the topping.
  • In a small bowl, combine ½ cup chopped pecans, ½ cup light brown sugar, and 2 Tablespoons butter. Sprinkle over the pumpkin filling.
    Brown sugar, butter, and pecan mixture sprinkled over the pumpkin pie bars, ready to go back in the oven.
  • Bake another 15-20 minutes or until the filling is set.
    Baked pumpkin pie squares ready to be cooled and served.
  • Cool in the pan, then chill. Cut into 2-inch squares to serve.

Notes

Store leftover pumpkin pie squares in an airtight container in the refrigerator for up to 4 days. Freeze up to 3 months. 

Nutrition

Serving: 1serving | Calories: 174kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 111mg | Potassium: 123mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2960IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg
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