If you love the cozy flavors of fall but crave a dessert that’s easy to make and even easier to devour, this Pumpkin Pie Bars Recipe is your new best friend. Imagine a buttery oat crust that supports a luscious, creamy pumpkin filling infused with pumpkin pie spice and just the right touch of sweetness. These bars deliver all the nostalgia of pumpkin pie in a beautifully portable form, perfect for sharing or sneaking a slice whenever the craving hits. Whether you’re baking for a holiday gathering or simply want to brighten up an ordinary day, these bars bring warmth and comfort to every bite.
Ingredients You’ll Need
This Pumpkin Pie Bars Recipe stands out because of its simple yet thoughtfully chosen ingredients. Each one plays a vital role—creating layers of flavor, texture, and color that come together to make this dessert so irresistibly good.
- Old-fashioned oats: Ground into oat flour, they form the wholesome, slightly chewy crust that holds everything together.
- Almond flour: Adds a tender, nutty richness that complements the oats perfectly.
- Coconut sugar: Provides natural sweetness with a subtle caramel undertone.
- Melted coconut oil: Binds the crust ingredients while imparting a delicate tropical note.
- Pumpkin puree: The star of the show; smooth and earthy, it delivers classic pumpkin flavor with vibrant color.
- Maple syrup: A natural sweetener that enhances the pumpkin’s warmth with floral complexity.
- Full-fat coconut milk: Creates a creamy texture that makes the filling luscious and silky.
- Cornstarch: The secret to a perfectly set filling that isn’t too runny and not too firm.
- Vanilla extract: Adds subtle depth and rounds out the flavor profile beautifully.
- Pumpkin pie spice: A cozy blend of cinnamon, nutmeg, ginger, and cloves—an absolute must for that authentic taste.
- Salt: Enhances all the flavors and balances the sweetness just right.
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. This ensures easy removal and clean edges when slicing. Next, pulse the oats in a food processor until they resemble a fine flour—this will give the crust a nice, tender texture. Add almond flour, coconut sugar, and melted coconut oil; pulse again until the mixture is evenly combined. Press this oat mixture firmly into the bottom of your prepared pan—it forms a sturdy base that’s just the right balance of crumbly and chewy.
Step 2: Bake the Crust
Bake the crust for 10 to 12 minutes. You’ll notice a wonderful nutty aroma as it bakes, and it will slightly firm up and golden. Once baked, remove from the oven and allow it to cool completely. Cooling is crucial because it sets the stage for the filling to sit beautifully without seeping through.
Step 3: Prepare the Filling
While your crust cools, mix the filling ingredients. In a large bowl, whisk together the pumpkin puree, maple syrup, full-fat coconut milk, cornstarch, vanilla extract, pumpkin pie spice, and salt. The goal is a smooth, creamy consistency that promises rich flavors in every bite. Don’t worry if it looks thick—it will bake into a perfectly balanced custard-like texture.
Step 4: Bake the Bars
Pour the pumpkin filling evenly over the cooled crust and gently spread it out so it reaches all corners. Slide your pan back into the oven and bake for 25 to 30 minutes until the filling is set but still slightly jiggly in the center—it will firm up as it cools, giving you that perfect pumpkin pie bar consistency.
Step 5: Cool and Slice
After baking, patience is key. Let the bars cool completely in the pan to allow the filling to set fully and flavors to meld together. Once cooled, use the parchment paper to lift the bars from the pan and slice them into 12 equal pieces. Each bar will have a crisp oat crust supporting a luscious pumpkin layer—pure bliss in every square.
How to Serve Pumpkin Pie Bars Recipe
Garnishes
While these bars are delicious on their own, a dusting of powdered sugar or a dollop of freshly whipped cream can take them to the next level. For a cozy touch, sprinkle a little extra pumpkin pie spice or cinnamon on top. If you’re feeling fancy, toasted pecans or a drizzle of caramel sauce adds delightful texture and sweetness that really complements the pumpkin flavors.
Side Dishes
Serve your Pumpkin Pie Bars Recipe alongside a steaming cup of spiced chai or a bold black coffee to balance the sweetness. For a brunch or dessert table, pair with fresh fruit like crisp apples or elegant poached pears to keep the spread seasonal and vibrant. You can even offer a side of vanilla ice cream for an indulgent treat that melts gloriously over warm bars.
Creative Ways to Present
If you’re bringing these bars to a gathering, consider cutting them into mini squares and placing them in decorative paper cups for easy serving. Layer them in a dessert trifle with whipped cream and crumbled gingersnaps for a stunning presentation. Or arrange on a festive platter with autumn leaves and spices scattered around to amp up the fall vibes—your guests will be instantly drawn in.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store any leftover bars in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 5 days. This makes them a perfect make-ahead treat so you can enjoy a little slice of fall all week long without lifting a finger.
Freezing
Want to keep these delicious bars on hand for longer? Wrap individual bars tightly in plastic wrap and then place them in a freezer-safe container or bag. Frozen Pumpkin Pie Bars Recipe pieces last up to 3 months. When you’re ready to enjoy, simply thaw overnight in the fridge—still wonderfully moist and flavorful.
Reheating
For a warm, comforting treat, gently reheat a bar in the microwave for 15 to 20 seconds or until just warmed through. Avoid overheating to maintain that perfect creamy texture. Alternatively, reheat in a low oven (around 300°F) for 5 to 7 minutes if you want a slightly crisped crust again.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin puree works beautifully and is often more convenient than fresh. Just make sure it’s plain pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
Is this Pumpkin Pie Bars Recipe gluten-free?
Yes, if you use certified gluten-free oats and almond flour, this recipe is naturally gluten-free and perfect for those with gluten sensitivities.
Can I substitute almond flour with another flour?
You can try other nut flours, like hazelnut or cashew, but almond flour offers the best texture and flavor balance. Using regular flour will change the consistency and might not yield the same tender crust.
How long do these bars last at room temperature?
Because this recipe contains coconut milk in the filling, it’s best to keep the bars refrigerated. At room temperature, they should not be kept out for more than 2 hours to ensure food safety.
Can I make these bars vegan?
Yes! This Pumpkin Pie Bars Recipe is already vegan-friendly since it uses plant-based ingredients like coconut oil and coconut milk instead of dairy or eggs.
Final Thoughts
There’s something truly special about a dessert that brings together simple ingredients to create a comforting, crowd-pleasing treat—and this Pumpkin Pie Bars Recipe does exactly that. It’s an easy way to enjoy all those lovely pumpkin pie flavors without the fuss of traditional pie crusts and slices. Once you try these bars, they’ll become your go-to for festive occasions or whenever your sweet tooth calls. So grab your ingredients and treat yourself to a slice of autumn happiness today!
Print
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 are a delicious and healthier twist on the classic pumpkin pie, featuring a wholesome oat and almond flour crust with a creamy spiced pumpkin filling. Perfect for fall gatherings or a cozy dessert, they are naturally sweetened with coconut sugar and maple syrup, and use coconut milk for richness, making them a dairy-free treat everyone will love.
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 and ensure easy removal.
- Make the Crust Mixture: In a food processor, pulse the oats until they achieve a flour-like consistency. Add almond flour, coconut sugar, and melted coconut oil, then pulse again until the mixture is well combined and holds together when pressed.
- Press and Bake the Crust: Firmly press the oat mixture into the bottom of your prepared baking dish to create an even crust layer. Bake it for 10-12 minutes until it sets and starts to lightly brown. Remove from oven and allow to cool slightly.
- 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 smooth and creamy.
- Assemble and Bake the Bars: Pour the pumpkin filling over the cooled crust, spreading it evenly. Place the baking dish back into the oven and bake for 25-30 minutes, or until the filling is set and firm to the touch.
- Cool and Slice: Allow the bars to cool completely in the pan, which helps the filling firm up further. Once cooled, slice the bars into 12 equal pieces and serve.
Notes
- Use parchment paper to easily lift the bars out of the pan for neat slicing.
- For a gluten-free version, ensure oats are certified gluten-free.
- Pumpkin pie spice can be substituted with a blend of cinnamon, nutmeg, ginger, and cloves.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- These bars can be enjoyed chilled or at room temperature.
