Crunchy Pumpkin Pecan Pie Bars

These sweet and crunchy bars are the perfect combination of two holiday favorites: pumpkin and pecan pie! Pumpkin pecan pie bars have all the flavors of the holidays in one heavenly slice.

Course Dessert

Cuisine American

Keyword easy pumpkin pie bars, pumpkin pecan pie bars, pumpkin pie bars with oatmeal crust

Prep Time 15

Cook Time 55

Total Time 1 10

Servings servings

Calories 348kcal

Author Beth Pierce

Ingredients

Crust

1/2 cup old fashioned oats
1/2 cup brown sugar
1 cup flour
1/4 teaspoon cinnamon
1/2 cup butter slightly softened cut in 1 tablespoon increments

Pumpkin Pie Filling

1 can 12 ounce evaporated milk
1 can 15 ounce pumpkin
2 eggs beaten
1 tablespoon pumpkin pie spice
2/3 cup sugar
1/4 teaspoon cinnamon

Pecan Topping

3/4 cup flour
1/2 cup brown sugar
1/8 teaspoon salt
1/2 cup old fashioned rolled oats
1/2 cup chilled butter
1 cup chopped pecans.

Instructions

Preheat oven to 350 degrees and spray 9 x 13 pan with nonstick baking spray.
In food processor pulse 1/2 cup oats, 1/2 cup brown sugar, 1 cup flour and 1/4 teaspoon cinnamon a couple of times to mix it. Add 1/2 cup butter a couple of tablespoons at a time and pulse just until it combines and pulls together. Pat mixture into the bottom of the pan and bake for 15 minutes.
In large bowl mix together evaporated milk, pumpkin, eggs, pumpkin pie spice, 2/3 cup sugar and 1/4 teaspoon cinnamon. Pour over baked crust and bake for 20 minutes.
In medium bowl combine 3/4 cup flour, 1/2 cup brown sugar, salt and 1/2 cup rolled oats. Using pastry knife cut in 1/2 cup chilled butter until crumbly. Sprinkle over top of baked pumpkin. Bake for 20 minutes.
Remove from oven and sprinkle with pecans. Chill for several hours before slicing.

Notes

For an added bonus top with whipped cream and a tiny sprinkle of cinnamon.
Refrigerate any leftovers.

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