A thick cookie-like crust with pumpkin pie filling and crumbly topping. A perfect and simpler alternative to making pumpkin pie this Thanksgiving.
I know, I know. We had apple pie bars here on SpecialtyCakeCreations just last week. But I wanted to post these pumpkin pie bars in time for Canadian Thanksgiving which is coming up this weekend. And isn’t it apple and pumpkin pie season anyway?
While I love eating pie, making pie crusts is not one of my favorite kitchen activities. Oat crumble pie bars are my solution to that dilemma. I can get all of the flavor without the pie crust hassle.
Another advantage with pumpkin pie bars is the added crunch they have compared to just pumpkin pie. I will admit it right here, pumpkin pie isn’t my favorite pie. It has nothing to do with the flavor. I love that – it’s just a texture thing. And with crunchy bars that texture issue is resolved for me.
Thanksgiving is coming up this weekend for my fellow Canadians. Our family had a little early celebration last weekend where we also had these pumpkin pie bars.
We warmed them up a little and enjoyed the pumpkin pie bars with some vanilla ice cream. I even sprinkled some more cinnamon on my scoop of ice cream. Ahhh….fall flavor heaven on a plate!
So if you are Canadian and have similar pie making or texture issues as me, consider making these crumble bars as pumpkin pie alternative for Thanksgiving this weekend.
My dessert friends from America and anywhere else in the world, save this for your Thanksgiving or just make them. Anytime …or now!
- 1¼ cups all-purpose flour
- 1¼ cups quick or old-fashioned oats
- ½ tsp salt
- ½ tsp baking soda
- ½ cup granulated sugar
- ½ cup packed light-brown sugar
- ¾ cup coconut oil (or butter), melted
- 1 tsp vanilla extract
- 1 tablespoon coarse sugar, optional
- ¼ cup granulated sugar
- ¼ cup packed-light brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg (or allspice)
- ¼ tsp ginger
- 1 pinch ground cloves
- ¼ tsp salt
- 1 large egg
- 1 large egg yolk
- ½ tsp vanilla extract
- 1¼ cups pumpkin puree
- ⅓ cup half and half
- Preheat the oven to 350 F. Line a 8x8-inch baking pan.
- Whisk together flour, oats, salt and baking soda in a medium bowl. Add sugars and combine until no lumps remain. Stir in melted coconut oil (or butter) and vanilla until everything is evenly moistened.
- Press half of the mixture into prepared pan and bake for 15 minutes.
- Prepare the filling in the meantime. Combine sugars, spices and salt. Add in egg and egg yolk and vanilla and whisk together. Stir in pumpkin puree then milk. Pour filling over baked crust and return to the oven for 15 minutes.
- Then remove from oven and sprinkle remaining crumb topping and optional coarse sugar. Bake for another 20-25 minutes towards the top of the oven to prevent the bottom crust from burning. Pie bars are done when they are slightly browned and centers jiggles only a little.
- Cool at room-temperature for 1 hour, then chill thoroughly in the fridge before cutting into bars.
- Serve with whipped topping or vanilla ice cream and cinnamon. Store covered and refrigerated.
Recipe slightly adapted from CookingClassy