Crunchy Pecan Pumpkin Pie Bars start with a sweet oat bottom crust covered with a scrumptious pumpkin pie filling and topped with a pecan crunch. They are the perfect fall dessert.
Well it is almost Labor Day weekend and that means fall is right around the corner. I purchased some of my mums from Costco and I am starting to make preparations for my favorite time of the year. My blogging friends are baking all kinds of apple and pumpkin goodies to tantalize your taste buds. I sure as heck don’t want to be left in their dust so I have shaken off my June Clever apron (okay now I am dating myself) and baked these awesome Crunchy Pecan Pumpkin Pie Bars. I mean honestly who wants plain pumpkin pie when they can have it all dressed up?
These delicious Crunchy Pecan Pumpkin Pie Bars combine a sweet oat bottom crust covered with a pumpkin pie filling and are topped with a pecan crunch. It can be made ahead of time but if refrigerated for than about 12 hours the top crust becomes more of a pecan crumble albeit still delicious. It is rich so a little goes a long way. You can even dress it up with a little whipped cream and a sprinkle of cinnamon.
How do I make Crunchy Pecan Pie Bars Recipe?
- In food processor pulse together oats, brown sugar, flour and cinnamon. Pulse in butter a couple of tablespoons at a time until crust pulls together. Pat into bottom of a baking dish and bake.
- Mix together evaporated milk, pumpkin, eggs, pumpkin pie spice, sugar and cinnamon. Pour over crust and bake.
- Mix together flour, brown sugar, salt and oats. Cut in butter with pastry knife until crumbly. Sprinkle over baked pumpkin and bake again.
- Top with chopped pecans and chill.
So if you love pumpkin and you love pecans than this baby is a must try! These luscious Crunchy Pecan Pumpkin Pie Bars are rich so this recipe serves at least twelve. Enjoy my crazy food loving friends. Hold on I got to go get Ward a beer. Just kidding!! Ward can get his own beer! LOL
Other pumpkin recipes to try
Crunchy Pumpkin Pecan Pie Bars
Ingredients
Crust
- 1/2 cup old fashioned oats
- 1/2 cup brown sugar
- 1 cup flour
- 1/4 teaspoon cinnamon
- 1/2 cup butter slightly softened cut in 1 tablespoon increments
Pumpkin Pie Filling
- 1 can 12 ounce evaporated milk
- 1 can 15 ounce pumpkin
- 2 eggs beaten
- 1 tablespoon pumpkin pie spice
- 2/3 cup sugar
- 1/4 teaspoon cinnamon
Pecan Topping
- 3/4 cup flour
- 1/2 cup brown sugar
- 1/8 teaspoon salt
- 1/2 cup old fashioned rolled oats
- 1/2 cup chilled butter
- 1 cup chopped pecans.
Instructions
- Preheat oven to 350 degrees and spray 9 x 13 pan with nonstick baking spray.
- In food processor pulse 1/2 cup oats, 1/2 cup brown sugar, 1 cup flour and 1/4 teaspoon cinnamon a couple of times to mix it. Add 1/2 cup butter a couple of tablespoons at a time and pulse just until it combines and pulls together. Pat mixture into the bottom of the pan and bake for 15 minutes.
- In large bowl mix together evaporated milk, pumpkin, eggs, pumpkin pie spice, 2/3 cup sugar and 1/4 teaspoon cinnamon. Pour over baked crust and bake for 20 minutes.
- In medium bowl combine 3/4 cup flour, 1/2 cup brown sugar, salt and 1/2 cup rolled oats. Using pastry knife cut in 1/2 cup chilled butter until crumbly. Sprinkle over top of baked pumpkin. Bake for 20 minutes.
- Remove from oven and sprinkle with pecans. Chill for several hours before slicing.
Notes
Refrigerate any leftovers.
Nutrition
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Sho
I made it for Thanksgiving Giving, the taste was good but I thought the crust would be a little crunchier. It was very thin and fragile. I was wondering if should have been made in a smaller pan.
Kathy
I accidentally put the nuts in with the pecan topping mix before reading the directions entirely. I do not have enough ingredients to throw it out and start over. Praying that it will still turn out OK and the Pecans will not burn. I plan to sprinkle more pecans on the top just to give it the right luck. I am sure I am not the only one that’s made this mistake according to the directions. I’m hoping it is still delicious. Thank you
Beth Pierce
I hope so too.
Paula
Looks good and wants try that
Mary
My husband can’t eat nuts, and my sister does not like nuts. Is there some other topping I could use?
Beth Pierce
How about a crumb topping like what’s on this Dutch Apple Pie?
DD
Just don’t use the pecans. It’s the very last step. It will have a topping minus the pecans.
Alise
Can you freeze the bars?
Beth Pierce
I have never frozen those bars but I did do some research and from what I am reading they would freeze well.
Andrea G
These pumpkin bars were absolutely delicious!!! My family loved it and I will definitely make it again.
Beth Pierce
Thanks Andrea! So glad that you liked them! Happy Thanksgiving!
Marcie
I made these for a church pot luck tonight. I substituted sweetened condensed milk for the sugar and evaporated milk in the pumpkin filling. Thanks for the recipe, I loved making these. Wish me luck in keeping my husband out of them, who loves all things pumpkin!!! 🙂
Beth Pierce
Thanks Marcie! So glad that you liked them. Good luck keeping your husband out of them!
Josie
I pretty much stuck to the recipe except I accidentally put too much salt in the topping and to be honest, I was happy with the results of my mistake. I gave it 4 stars because I thought was waayy better warm. Was delicious and will definitely make again!
Beth Pierce
Thank so much! So glad that you liked it! I will have to try the additional salt and eating it when it is warm!