Nothing says “fall” like the smell of cinnamon and pumpkin wafting through the kitchen, and these pumpkin pie bars with streusel topping have been my go-to holiday dessert for years. After dozens of test batches (and many happy taste-testers), I’ve perfected this recipe that gives you all the cozy flavors of pumpkin pie in easy-to-serve bars. The secret? A buttery shortbread crust, silky pumpkin filling spiced just right, and that irresistible pecan streusel topping that adds the perfect crunch. Whether you’re bringing dessert to Thanksgiving or just craving a taste of autumn, these bars never disappoint – and they’re way easier to make than you’d think!
Why You’ll Love These Pumpkin Pie Bars with Streusel Topping
Trust me, these bars are about to become your new fall obsession. Here’s why:
- No pie stress: All the cozy pumpkin pie flavor without wrestling with a crust—just press and bake!
- That crunch factor: Buttery streusel with pecans adds the perfect contrast to the velvety pumpkin filling.
- Pantry-friendly: Uses simple ingredients you probably already have (hello, canned pumpkin!).
- Crowd-pleaser magic: They disappear fast at parties—I always make a double batch!
Seriously, one bite and you’ll be hooked.
Ingredients for Pumpkin Pie Bars with Streusel Topping
Gather these simple ingredients – I promise you won’t need any fancy grocery runs for these pumpkin pie bars! Here’s exactly what you’ll need:
- 1 3/4 cups all-purpose flour – spooned and leveled (don’t pack it down!)
- 3/4 cup granulated sugar – for that perfect touch of sweetness in the crust
- 1/2 teaspoon salt – just enough to balance all the flavors
- 1/2 cup cold butter, cubed (that’s 1 stick) – the key to a flaky, buttery crust
- 1 can (15 oz) pumpkin puree – NOT pumpkin pie filling (trust me, there’s a big difference!)
- 1 can (12 oz) evaporated milk – it makes the filling extra creamy
- 2 large eggs – room temperature works best for smooth mixing
- 3/4 cup brown sugar – packed lightly when measuring
- All the cozy spices: 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger
- 1/2 cup chopped pecans – for that irresistible streusel crunch (walnuts work too in a pinch)
See? Nothing too crazy – just good, simple ingredients that come together to make something magical!
How to Make Pumpkin Pie Bars with Streusel Topping
Okay, let’s get baking! I promise these pumpkin pie bars come together like a dream – just follow these simple steps for perfect results every time.
Prepare the Crust
First things first: grab that 9×13-inch baking dish and give it a quick grease. Now, in a large bowl, mix together the flour, granulated sugar, and salt. Here’s where the magic happens – take those cold butter cubes and start cutting them into the flour mix using a pastry cutter or two forks. You’re looking for pea-sized crumbs that hold together when you pinch them. Once you’ve got that perfect crumbly texture, dump it all into your prepared pan and press it firmly into an even layer with your fingers or the bottom of a measuring cup. Pop it in the oven at 350°F for 15 minutes – just until it starts looking lightly golden around the edges.
Make the Pumpkin Filling
While the crust bakes, let’s whip up that luscious pumpkin filling. In a big bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, and all those gorgeous spices (cinnamon, nutmeg, cloves, and ginger). Don’t go crazy with the whisking – just mix until everything is smooth and well combined. Overmixing can make the filling tough, and we want it silky smooth! Pro tip: if you want an extra velvety texture, you can blend this mixture for about 10 seconds.
Assemble and Bake
Now for the fun part! When your crust is ready, pour that beautiful pumpkin filling right over the warm crust. Sprinkle the reserved crumb mixture evenly over the top, then shower it with those chopped pecans for that perfect crunchy contrast. Bake for 40-45 minutes – you’ll know it’s done when the edges are set but the center still has a slight jiggle (like Jell-O). Let the bars cool completely in the pan – I know it’s tempting, but cutting into them too soon will make a mess!
Tips for Perfect Pumpkin Pie Bars with Streusel Topping
After making these dozens of times, I’ve learned all the tricks to pumpkin pie bar perfection. Here are my must-know tips:
- Butter matters: Keep it cold for the crust – I pop my cubed butter in the freezer for 10 minutes before starting.
- Patience pays off: Let the bars cool completely (about 2 hours) before slicing – warm bars will fall apart.
- Spice it right: For extra flavor, toast your spices in a dry pan for 30 seconds before adding to the filling.
- Clean cuts: Wipe your knife between slices for picture-perfect bars every time.
- The overnight trick: These taste even better the next day as the flavors meld together!
Ingredient Substitutions
Life happens, and sometimes you need to swap ingredients – here’s what works (and what doesn’t) for these pumpkin pie bars:
- Pecans: Walnuts make a great substitute, or leave nuts out entirely for a nut-free version.
- Evaporated milk: Regular whole milk works in a pinch, or use coconut milk for a dairy-free option.
- Spices: Swap individual spices for 2 teaspoons pumpkin pie spice if that’s what you have.
Big warning: Never use pumpkin pie filling instead of pure pumpkin puree – it’s presweetened and spiced, and will throw off the whole recipe!
Storing and Reheating Pumpkin Pie Bars
These pumpkin pie bars keep beautifully in the fridge! Just cover them tightly with plastic wrap or store in an airtight container – they’ll stay fresh for up to 5 days. When that pumpkin pie craving hits again (and trust me, it will), simply pop a square in the microwave for about 10 seconds to take the chill off. The streusel topping stays crisp, and the filling gets creamy again – almost like freshly baked!
Pumpkin Pie Bars with Streusel Topping FAQs
Over the years, I’ve gotten so many questions about these pumpkin pie bars – here are the answers to the ones I hear most often:
Can I use fresh pumpkin instead of canned?
Absolutely! Roast and puree about 2 cups of sugar pumpkin (not carving pumpkins!) to replace the canned puree. Just make sure your homemade puree is thick – drain any excess liquid in a cheesecloth so your bars don’t get soggy.
Why is my pumpkin pie bar filling runny?
Oh no! This usually happens if the bars weren’t baked long enough or were cut too soon. The filling continues to set as it cools – wait until it’s completely room temperature before slicing. If it’s still too soft, pop it back in the oven for 5-10 more minutes.
Can I double this recipe for a crowd?
You bet! I do this all the time for holiday parties. Just use two 9×13 pans (don’t try stacking layers), and add 5-10 minutes to the baking time. The texture stays perfect – creamy filling with that irresistible crunchy streusel topping!
Nutritional Information
Nutritional estimates vary based on specific ingredients used. Per serving (1 bar): 280 calories, 12g fat (6g saturated), 38g carbs, 2g fiber, 25g sugars, 4g protein. A delicious treat that tastes way more indulgent than the numbers suggest!
Alright, friends – it’s your turn to bring these pumpkin pie bars to life in your own kitchen! I can’t wait to hear how yours turn out. Did you add any special twists? Maybe a dash of cardamom or a sprinkle of sea salt on top? Snap a photo of your beautiful creation and tell me all about it in the comments below. And if this recipe becomes your new fall favorite like it is mine (trust me, it will!), don’t forget to share it with your fellow pumpkin lovers. Happy baking!
PrintIrresistible Pumpkin Pie Bars with Streusel Topping – 3 Secrets Inside!
Delicious pumpkin pie bars with a crunchy streusel topping—perfect for fall gatherings or holiday desserts.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 2 large eggs
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a bowl, mix flour, granulated sugar, and salt. Cut in butter until crumbly. Press into the baking dish to form a crust.
- Bake crust for 15 minutes.
- Whisk pumpkin, evaporated milk, eggs, brown sugar, and spices. Pour over the crust.
- Sprinkle pecans and reserved crumb mixture on top.
- Bake for 40-45 minutes or until set. Cool before slicing.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Store leftovers in the fridge for up to 5 days.
- For a smoother texture, blend the pumpkin mixture.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
