I turned a beloved pumpkin pie into Pumpkin Pie Crumb Bars topped with pecan crumble and one pantry trick that cuts prep time in half without any baking guesswork.

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I make these bars when I can’t decide between pie and a hand-held treat, and honestly they’re dangerous. The pumpkin layer is silky and the top has that irresistible crumble thanks to old fashioned rolled oats and chopped pecans.

I keep telling people they’re basically upgraded Pumpkin Pie Breakfast Bars, and the same time they double as the best Pumpkin Pie Crumb Bars you’ll ever bring to a party, even if you try to be humble about it. They vanish fast, taste familiar but somehow new, and every bite makes you wonder why we ever limited pumpkin to just a pie.

Ingredients

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Pumpkin puree: Thick, smooth and packed with vitamin A and fiber, gives that cozy pumpkin flavor.
Pecans: Crunchy, buttery nuts high in healthy fats and protein, add toasted depth and texture.
Rolled oats: Oats add chew and fiber, give structure and a rustic crumb that feels homey.
Light brown sugar: Molasses notes make bars sweet and caramel like, brings moisture and deeper flavor.
Unsalted butter: Cold butter creates flaky crumbs, adds rich fat and a silky mouthfeel, so good.
Eggs: Eggs bind the filling, add protein and a custardy set that slices clean.
Evaporated milk: Concentrated milk makes filling creamy and smooth without watering down pumpkin flavor.
Ground cinnamon: Warm spice that tastes familiar, tiny antioxidant boost and that classic pie aroma.

Ingredient Quantities

For the crust and pecan crumble:

2 cups all purpose flour

1 cup old fashioned rolled oats

1 cup chopped pecans

1 cup packed light brown sugar

1/2 cup granulated sugar

1 tsp ground cinnamon

1/2 tsp salt

1 cup (2 sticks) unsalted butter, cold and cubed

For the pumpkin filling:

1 (15 oz) can pumpkin puree (not pumpkin pie filling)

1 cup granulated sugar

2 large eggs

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1/2 tsp salt

1 tsp vanilla extract

1 (12 oz) can evaporated milk

How to Make this

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1. Preheat oven to 350 F and line a 9×13 pan with parchment leaving an overhang for easy lifting.

2. In a large bowl mix 2 cups flour, 1 cup oats, 1 cup chopped pecans (toast them a few minutes if you want more flavor), 1 cup packed brown sugar, 1/2 cup granulated sugar, 1 tsp cinnamon and 1/2 tsp salt. Add 1 cup cold cubed butter and cut it in with a pastry cutter or your fingers until the mix looks like coarse crumbs. You can also pulse in a food processor or grate the cold butter on a box grater if youre short on tools. Reserve about half the mixture for the crumble topping and press the other half firmly into the bottom of the prepared pan.

3. Bake the crust 12 to 15 minutes until it looks set and just starting to brown at the edges, then remove from oven and let it cool a little.

4. While crust bakes whisk together 1 (15 oz) can pumpkin puree (not pumpkin pie filling), 1 cup granulated sugar, 2 large eggs, 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp nutmeg, 1/2 tsp salt, 1 tsp vanilla and 1 (12 oz) can evaporated milk until smooth. Dont overmix, just combine.

5. Pour the pumpkin filling evenly over the warm crust, spreading gently so it covers the base.

6. Sprinkle the reserved crumble mixture over the pumpkin, pressing a few chunks down gently but leaving plenty of crumbly bits for texture.

7. Bake 30 to 40 minutes until the edges are set and the center still has a slight jiggle but is not liquid. Ovens vary so start checking at 30 minutes.

8. Cool completely on a wire rack, then chill in the fridge at least 2 hours or overnight so the filling firms up and slices cleanly.

9. Use the parchment overhang to lift the slab out, cut into bars with a sharp knife (wipe or warm the knife between cuts for cleaner edges). Store in the refrigerator up to 4 days or freeze wrapped up to 2 months.

Equipment Needed

1. 9 by 13 inch baking pan lined with parchment (leave an overhang for easy lifting)
2. Large mixing bowl
3. Measuring cups and spoons
4. Pastry cutter, or a food processor, or a box grater for cutting/grating the cold butter
5. Whisk for the pumpkin filling
6. Rubber spatula or wooden spoon to spread the filling and press crumbs
7. Baking sheet or tray to catch any drips in the oven (optional but handy)
8. Wire cooling rack
9. Sharp knife and a cutting board for slicing the bars, plus a can opener for the canned pumpkin and evaporated milk

FAQ

Q: How do I know when these pumpkin pie bars are done?
A: Bake about 40 to 50 minutes at 350°F for a 9×13 pan, or until the edges are set and the center is mostly firm with a little jiggle. A toothpick may come out with moist crumbs but not wet batter. Let them cool for at least 1 to 2 hours so the filling finishes setting.

Q: Can I use canned pumpkin pie filling instead of pumpkin puree?
A: No, dont use the pie filling. It already has sugar and spices so the flavor and texture will be off. Use plain pumpkin puree only.

Q: I dont have evaporated milk, what can I substitute?
A: Use 3/4 cup whole milk plus 1/4 cup heavy cream, or simmer extra whole milk down until reduced to the same volume as evaporated milk. For a dairy free option try full fat canned coconut milk. Results may be a touch richer or creamier but will still be great.

Q: My crust keeps falling apart, how do I fix crumbly crust or crumble topping?
A: Make sure you press the crust firmly into the pan before parbaking, and keep the butter cold when cutting it in. If it still seems too dry add 1 to 2 tablespoons cold water to help bind, or use one extra tablespoon of melted butter for the crumble. Chill the crust briefly before prebaking to help it hold together.

Q: How do I get clean, pretty slices?
A: Chill the whole pan well first, then use a sharp knife warmed under hot water and dried between cuts. Wiping the blade between slices makes a huge difference. If you want ultra clean edges, freeze the bars 30 to 45 minutes then slice.

Q: Can I make these ahead and how should I store them?
A: Yes. After cooling cover and refrigerate up to 4 days. For longer keep tightly wrapped or in an airtight container and freeze up to 2 months, thaw in the fridge overnight. You can also make the crust and crumble ahead and keep them separate, assemble and bake when ready.

If You Love Pumpkin Pie, You Need These Pumpkin Pie Bars With Pecan Crumble In Your Life! Recipe Substitutions and Variations

All purpose flour substitutions
- Whole wheat pastry flour — use 1:1, it’ll be slightly denser and nuttier but works great for the crust
- Cup for cup gluten free flour blend — usually 1:1, make sure the blend contains xanthan gum for structure
- Oat flour — swap up to about 25% of the flour without changing anything else, more than that needs extra binder
Butter (for crust and crumble) substitutions
- Cold coconut oil (solid) — use 1:1, gives a bit of coconut flavor and a flaky texture
- Vegan stick butter — use 1:1, best for keeping similar firmness and flavor
- Vegetable shortening — use 1:1, less buttery flavor but yields a tender crumble
Evaporated milk substitutions
- Whole milk plus heavy cream — mix 3/4 cup whole milk with 1/4 cup heavy cream to equal 1 cup evaporated milk for similar richness
- Half and half — use 1:1, a bit richer than milk but thinner than evaporated milk it’ll still work fine
- Full fat canned coconut milk — use 1:1 for a dairy free option, expect a light coconut note
Pumpkin puree substitutions
- Mashed canned sweet potato (or sweet potato puree) — use 1:1, it’s often sweeter so cut the sugar a little
- Butternut squash puree — use 1:1, very similar texture and flavor profile
- Homemade roasted pumpkin puree — use 1:1, same ingredient just fresh, might be a bit less watery

Pro Tips

1. Toast the pecans first, then chop and let them cool before mixing in so they dont make the crust greasy and you get a bigger nutty punch.

2. Keep the butter very cold and work quickly, or grate it on a box grater or pulse in a food processor if you dont have a cutter; those little cold bits give the best crumbly texture when baked.

3. Watch the bake not the clock: take it out when the edges are set and the center still has a gentle jiggle, and if the crumble is browning too fast loosely cover with foil for the last ten minutes.

4. Chill the bars for at least two hours or overnight for clean slices, and for neat cuts warm and wipe your knife between each slice; bars also freeze well wrapped tight for up to two months.

If You Love Pumpkin Pie, You Need These Pumpkin Pie Bars With Pecan Crumble In Your Life! Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I turned a beloved pumpkin pie into Pumpkin Pie Crumb Bars topped with pecan crumble and one pantry trick that cuts prep time in half without any baking guesswork.

Servings

servings

Calories

523

kcal

Equipment: 1. 9 by 13 inch baking pan lined with parchment (leave an overhang for easy lifting)
2. Large mixing bowl
3. Measuring cups and spoons
4. Pastry cutter, or a food processor, or a box grater for cutting/grating the cold butter
5. Whisk for the pumpkin filling
6. Rubber spatula or wooden spoon to spread the filling and press crumbs
7. Baking sheet or tray to catch any drips in the oven (optional but handy)
8. Wire cooling rack
9. Sharp knife and a cutting board for slicing the bars, plus a can opener for the canned pumpkin and evaporated milk

Ingredients

For the crust and pecan crumble:
2 cups all purpose flour
1 cup old fashioned rolled oats
1 cup chopped pecans
1 cup packed light brown sugar
1/2 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp salt
1 cup (2 sticks) unsalted butter, cold and cubed
For the pumpkin filling:
1 (15 oz) can pumpkin puree (not pumpkin pie filling)
1 cup granulated sugar
2 large eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp salt
1 tsp vanilla extract
1 (12 oz) can evaporated milk

Directions

Preheat oven to 350 F and line a 9×13 pan with parchment leaving an overhang for easy lifting.
In a large bowl mix 2 cups flour, 1 cup oats, 1 cup chopped pecans (toast them a few minutes if you want more flavor), 1 cup packed brown sugar, 1/2 cup granulated sugar, 1 tsp cinnamon and 1/2 tsp salt. Add 1 cup cold cubed butter and cut it in with a pastry cutter or your fingers until the mix looks like coarse crumbs. You can also pulse in a food processor or grate the cold butter on a box grater if youre short on tools. Reserve about half the mixture for the crumble topping and press the other half firmly into the bottom of the prepared pan.
Bake the crust 12 to 15 minutes until it looks set and just starting to brown at the edges, then remove from oven and let it cool a little.
While crust bakes whisk together 1 (15 oz) can pumpkin puree (not pumpkin pie filling), 1 cup granulated sugar, 2 large eggs, 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp nutmeg, 1/2 tsp salt, 1 tsp vanilla and 1 (12 oz) can evaporated milk until smooth. Dont overmix, just combine.
Pour the pumpkin filling evenly over the warm crust, spreading gently so it covers the base.
Sprinkle the reserved crumble mixture over the pumpkin, pressing a few chunks down gently but leaving plenty of crumbly bits for texture.
Bake 30 to 40 minutes until the edges are set and the center still has a slight jiggle but is not liquid. Ovens vary so start checking at 30 minutes.
Cool completely on a wire rack, then chill in the fridge at least 2 hours or overnight so the filling firms up and slices cleanly.
Use the parchment overhang to lift the slab out, cut into bars with a sharp knife (wipe or warm the knife between cuts for cleaner edges). Store in the refrigerator up to 4 days or freeze wrapped up to 2 months.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.