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This Pumpkin Pie Bars recipe is easier to make than pumpkin pie! If you need an easy dessert for a crowd, pumpkin pie crunch bars are easy to slice and serve. Plus, they have a buttery shortbread crust and a pecan crumble topping that goes perfectly with the filling.

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Pumpkin pie bar cut into a square on a light blue plate

Take a traditional pumpkin pie and a classic dessert bar, and you get these fantastic pumpkin pie bars! This is the best pumpkin dessert that tastes like pie but is easier to slice, serve, and eat.

BEST Recipe for Pumpkin Pie Bars

What I love best about these easy pumpkin pie bars is the crust-to-filling-to-topping ratio. The combination of these three things makes these so good. 

The other thing that these bars have going for them? That they’re bars. Just like Libby’s pumpkin pie bars recipe that everyone loves.

I love pie (a lot, obvi), but you have to admit: pie bars are just easier than a whole pie. 

  • One, you can serve a lot of people with just one batch of these bars. You’d need to make at least three pies to get the same amount of servings. 
  • Two, they’re easier to neatly slice and remove from the pan. 
  • Three, they’re easier to give away. You can make a big batch, package them up in smaller batches and give them to all of your family and friends.
  • And, four, pie bars have more crust and crumble together than filling.

Um, that’s my kind of pie, and I’m pretty sure this pumpkin slab pie will be your kind of pie, too. It’s just too good.

Ingredients in Pumpkin Crumble Bars

Butter: You’ll need unsalted softened butter for the crust and the crumble.

Salt: Necessary to round out the flavor of the crust and crumble – if you use salted butter you can omit salt.

Flour: Use all purpose flour and be sure to measure it correctly.

Sugar: You’ll use granulated and brown sugar in this recipe.

Canned pumpkin puree – not pumpkin pie mix!

Evaporated Milk: This is the liquid you’ll need in the pumpkin pie filling. The evaporated milk helps to thicken the pie filling.

Eggs: Be sure to buy large eggs.

Spices: Cinnamon, ginger, nutmeg, and cloves are the normal pumpkin pie spices – or you can substitute jarred or homemade pumpkin pie spice.

Pecans: Coarsely chop some pecans for the crumble topping. Walnuts would be good too – or you can omit.

6 photos showing how to make pumpkin bars

How to Make Pumpkin Pie Bars

  1. Crust: To make the crust, place softened butter, flour, and sugar in a large bowl. Mix with a stand or a hand mixer until it turns into a crumbly dough. Press the dough into the bottom of the prepared 9×13” baking pan. Bake the crust at 350°F for 15 minutes.
  2. Topping: For the topping, mix flour, softened butter, salt, sugar, and cinnamon in the same bowl that you made the crust. Mix with a hand mixer until the topping is crumbly, and then stir in the pecans. 
  3. Filling: Whisk the pumpkin, evaporated milk, salt, and eggs in a large bowl to make the filling. Next, whisk in brown sugar and all of the spices. 
  4. Once the crust is done baking, take it out of the oven.
  5. Pour the filling over the top.
  6. Sprinkle the pecan crumble pie topping over the filling. Bake the pumpkin pie mix bars for 25 to 30 minutes or until the topping is set. Cool the bars at room temperature and then refrigerate them for at least two hours before slicing. 
Pumpkin pie bar cut into a square with one bite missing on a light blue plate


  • For the crust and shortbread topping, be sure to use softened butter. Leave it out at room temperature for 20 to 30 minutes before you make the recipe.
  • Line the baking dish with foil, so it’s easy to lift the bars out in one piece before slicing them.
  • Pumpkin pie shortbread bars are a great make-ahead dessert. You can make and bake them a day in advance and then leave them overnight in the refrigerator before slicing and serving.
  • You can store leftover bars covered in the refrigerator for up to three days or freeze them in airtight bags for one month.
Overhead shot of pumpkin pie bar on a light blue plate with more in the background


Can I freeze pumpkin pie bars? 

Yes. Once you’ve made this pumpkin pie crunch recipe, you can freeze the bars in a container or freeze individual bars in small freezer bags.

Can you substitute condensed milk for evaporated milk?

No, they aren’t the same thing. You should only use evaporated milk for this recipe.

How long does a pie last unrefrigerated?

Pie will keep one day at room temperature. Because of this, it’s better to store it in the refrigerator, so it lasts a few days longer.

Can I substitute pumpkin pie mix for pumpkin puree?

No, they aren’t the same thing. Pumpkin pie mix has other ingredients in it, so be sure just to use plain puree.

How do I know my pumpkin pie bars are done baking? 

When they are done, the bars will be lightly golden around the edges. They will also look set and only jiggle a tiny bit when you tap the pan.

Why use evaporated milk in pumpkin pie?

Evaporated milk is a great way to add richness and a creamy texture to a filling without using heavy cream.

What can I substitute for evaporated milk in pumpkin pie?

You can substitute an equal amount of heavy cream or half and half.

These pumpkin pie bars with crust are the perfect way to get a pumpkin fix without making a pie. I know there are many pumpkin pie fans out there, but I think these bars are even better. You can’t beat the crust and that buttery crumble topping! 

More Pumpkin Dessert Recipes You’ll Enjoy

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Pumpkin pie bar cut into a square on a light blue plate

Pumpkin Pie Bars with Pecan Crumble

5 from 9 votes
Like a pumpkin pie…but in bar form! The pumpkin is smooth and rich on top the shortbread crust and the topping is sweet and crunchy from pecans!
Prep Time 30 minutes
Cook Time 45 minutes
Chill Time 3 hours
Total Time 4 hours 15 minutes
Yield 24 bars
Serving Size 1 bar



  • ½ cup (113g) unsalted butter , softened
  • ¼ teaspoon salt
  • 1 ½ cups (186g) all-purpose flour
  • ¼ cup (50g) sugar


  • 1 15 ounce can canned pumpkin (NOT pumpkin pie mix)
  • ½ teaspoon salt
  • 1 12 ounces can evaporated milk
  • 2 large eggs
  • cup (133g) packed brown sugar
  • 1 ¼ teaspoons cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves


  • ½ cup (113g) unsalted butter , softened
  • 1 cup (124g) all-purpose flour
  • ¼ teaspoon salt optional
  • ½ cup (100g) granulated sugar
  • 1 teaspoon cinnamon
  • 1 cup (62g) coarsely chopped pecans
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  • Preheat oven to 350°. Line a 9×13” pan with foil and spray with cooking spray.
  • Make the crust: add butter, flour, and sugar to a large bowl. Mix with a stand or a hand mixer until it becomes crumbly. (You may need to use your fingers to break up any larger chunks of butter.) Press into the bottom of the prepared pan. Bake for 15 minutes.
  • While the crust is baking, prepare the filling and topping. 
  • Make the filling: Whisk pumpkin, evaporated milk, salt, and eggs in a large bowl. Whisk in brown sugar and spices. Set aside.
  • Make the topping: add all topping ingredients except pecans to the large bowl you used for the crust and mix with a hand mixer until crumbly, (again you may need to use your fingers to break up any large chunks of butter). The mixture will be crumbly/chunky. Stir in pecans. Set aside.
  • After 15 minutes, remove crust from the oven. Whisk the filling once more, then pour over crust carefully and slowly. Sprinkle topping evenly on top of filling. Bake for an additional 35-45 minutes, until topping looks set (mine took 30 minutes).Cool at room temperature and then refrigerate for at least 2 hours or overnight before cutting into squares. Store covered in refrigerator for up to 3 days or freeze in airtight bags for up to 1 month.

Recipe Notes

  • You can omit the nuts if you prefer, or use walnuts
  • I don’t recommend substituting for the evaporated milk but if you do, use heavy cream or half and half (equal amounts)
  • If using salted butter, omit salt in the topping and crust.

Recipe Nutrition

Serving: 1bar | Calories: 198kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 172mg | Potassium: 48mg | Fiber: 1g | Sugar: 12g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Pumpkin pie bar cut into a square on a light blue plate with recipe title on top of photo

Pumpkin Pie Bars are the mix of a traditional pumpkin pie and a classic dessert bar. They are a great fall dessert that will feed a crowd!

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. Hi, I was wondering can I use fresh pumpkin instead of canned. It’s not as solid as the can. Would I have to do anything differently?

    1. I have not ever used fresh pumpkin so I’m not sure. You could add a bit of flour to the mixture to help it thicken, possibly.