Pumpkin Pie Crunch Bars Recipe

5 from 4 votes

These pumpkin crunch bars combine layer after layer of fall dessert perfection. They’ve got creamy pumpkin pie filling, a crunchy walnut crust and an oatmeal cinnamon cookie base finished off with a dollop of freshly whipped cream.

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: American

Servings: people

Calories: 338kcal

Author: The Carefree Kitchen

Ingredients

Oat Crust

1/2 cup old-fashioned rolled oats
1 cup all-purpose flour
1/2 cup light brown sugar
1/2 cup butter room temperature
1/2 teaspoon cinnamon

Pumpkin Filling

2 cups pumpkin puree
1 12-ounce can evaporated milk
3/4 cup sugar
1 tablespoon pumpkin pie spice
2 large eggs
1/2 teaspoon salt

Crunch Topping

1/2 cup walnuts chopped
1/2 cup light brown sugar
2 tablespoons butter melted
1/2 teaspoon cinnamon

To Finish

2 cups whipped cream

US Customary - Metric

Instructions

Oat Crust

Preheat oven to 350 degrees F.
In a medium-sized mixing bowl, combine the flour, oats, brown sugar, soft butter, and cinnamon. Mix together using a spatula until combined and crumbly, then press into an unbuttered 9" x 13" baking dish.
Bake in a preheated 350-degree oven for 15 minutes, or until it begins to set and turn lightly golden brown.
Remove from the oven and set aside.

Pumpkin Filling

In a mixing bowl, combine the pumpkin puree, evaporated milk, sugar, pumpkin pie spice, eggs and salt. Whisk until all of the ingredients are well-combined, then pour into the baked oat crust.
Bake the pumpkin bars in the oven at 350 degrees for an additional 20 minutes, then remove from the oven and set aside.

Crunch Topping

In a small bowl, combine the chopped nuts, brown sugar, melted butter, and cinnamon. Mix until combined, then sprinkle evenly onto the pumpkin bars.
Bake for an additional 20 minutes, or until the pumpkin filling is set and doesn't jiggle in the middle when you wiggle the pan. The crunch topping should also be lightly golden brown.
Remove from the oven and let cool completely at room temperature. Once cooled, cut into 15 even pieces and top with Homemade Whipped Cream just before serving. Enjoy!

Notes

Storing leftovers: wrap pumpkin bars in foil, or transfer to an airtight container, and store in the fridge for up to 3 days. They can also be stored frozen for up to 1 month.

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