Pumpkin Bars with a Crust

 Pumpkin Bars with a Crust: An Easy, Rich Dessert Everyone Loves

Pumpkin desserts aren’t just for one season—they’re delicious any time of year. If you love pumpkin pie but want something a little easier to serve, these pumpkin bars with a crust are the perfect solution. This simple, family-favorite recipe combines a creamy pumpkin filling with an easy homemade crust for a dessert that’s great for gatherings, holidays, or everyday treats. With straightforward steps and familiar ingredients, these pumpkin bars come together effortlessly and always disappear fast.

When you hear the word pumpkin, your mind probably jumps straight to pumpkin pie and Thanksgiving. My family and I absolutely love pumpkin pie, but every once in a while, we like to enjoy those classic flavors in a different way.

Many years ago, a neighbor shared her pumpkin bars with us. They were incredibly delicious, but they didn’t have a crust. Since we’re big fans of a good crust, we decided to make our own. The crust is super easy to put together—so easy, in fact, that my kids were able to make it when they were younger.

This recipe may look a little long at first glance, but don’t let that discourage you. It’s actually very simple to prepare.

In no time, your home will be filled with the cozy aroma of pumpkin and warm spices baking in the oven. These pumpkin bars are rich, flavorful, and absolutely delicious—perfect for sharing (or not 😉).

 Crust

1 stick butter melted

1 1/4 c. flour

1/3 c. brown sugar

3/4 tsp. cinnamon

1/2 c. finely chopped pecans (optional)

Filling

1 – 29 ounce can of pumpkin or 3 cups pumpkin purée

1 c. firmly packed brown sugar

1/4 c. sugar
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
5 eggs, lightly beaten
1– 12 ounce can evaporated milk

Topping

3/4 c. of flour
1/2 c. oatmeal
1/2 c. brown sugar
1/4 c. plus 2 tablespoons cold butter cut into small pieces
1/2 c. chopped pecans (optional)

 

Directions:

 

Preheat oven to 350° F.   A 13×9-inch cake pan, ungreased.

Melt the butter in a small saucepan over low heat so it doesn't burn. Remove from heat. Stir in the flour, brown sugar, and cinnamon.  If you wish to add pecans, this is the time to mix them in as well. Mix thoroughly to combine.

Press the mixture into the cake pan. Set aside while you prepare the pumpkin filling.

 

In a large bowl, combine pumpkin, brown sugar and white sugar together.  Mix well.

 

Stir in the cinnamon, ginger and cloves. 

 

Add the lightly beaten eggs, mixing until the batter is smooth. Continue to stir the pumpkin mixture as you slowly pour in the milk.  Mix thoroughly.

Pour this mixture over the prepared crust.

Bake for 25 to 30 minutes, or until partially set. You do not want the pumpkin completely cooked yet.  

 

While the pumpkin is in the oven, assemble the topping. 

 

Combine the flour, oatmeal, and brown sugar into a medium-sized bowl. 

 

Add the cubed butter.  Using a pastry knife or two knives held together in one hand, cut the butter into the flour mixture until it becomes small particles about the size of peas. At this point, you can add the pecans if you desire.  Set aside.

Remove the pumpkin from the oven at the end of 25 to 30 minutes baking time.  Sprinkle the oatmeal, flour mixture over the top of the partially baked pumpkin. Return the pan into the oven and bake for another 15 to 20 minutes, or until a knife inserted in the center comes out clean.

Allow the pumpkin to cool before serving it with a dollop of whip cream. You can even add a sprinkle of cinnamon over the top, if desired.