Introduction

Homemade pumpkin pie bars blend classic autumn spices with creamy sweetened condensed milk for a delightful dessert. These rich, velvety bars offer comfort in every bite, evoking warm memories of seasonal gatherings with family and friends.

The image shows two square pumpkin crumble bars stacked on a white plate with crumbly textured tops. The bottom layer is a light brown crust, firm and slightly crumbly. The middle layer is a smooth, bright orange pumpkin filling, thick and even in color. The top layer is a pale golden crumble topping with rough, small chunks scattered unevenly. The plate sits on a white marbled surface, with some pecans and crumbs around it, and a pie with a slice cut out in the blurry background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (225 g / 8 ounces) salted butter, softened to room temperature (or unsalted butter + ½ teaspoon salt)
3 cups (360 g / 12.7 ounces) all-purpose flour, spooned and leveled
¾ cup (150 g / 5.3 ounces) brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 cup (125 g / 4.4 ounces) chopped pecans
1 can (15 ounces / 425 g) canned pumpkin (not pumpkin pie mix)
1 can (14 ounces / 400 g) sweetened condensed milk
2 large eggs
3 tablespoons cornstarch

Instructions

Step 1: Preheat your oven to 375°F and place the rack in the middle position for even baking.
Step 2: Butter a 9 x 13-inch baking pan and line it with parchment paper, leaving edges overhanging for easy removal later.
Step 3: In a large bowl, combine the flour, brown sugar, baking powder, ground cinnamon, and chopped pecans. Add the softened butter and mix until the mixture forms crumbly pieces. Set aside 1½ cups of this crumb mixture for the topping.
Step 4: Firmly press the remaining crumb mixture evenly into the bottom of the prepared pan to form a solid crust.
Step 5: In a separate bowl, whisk together the canned pumpkin, sweetened condensed milk, eggs, cornstarch, ground cinnamon, ground ginger, and ground nutmeg until smooth and creamy.
Step 6: Pour the pumpkin filling evenly over the crust, then sprinkle the reserved crumb mixture on top to add a crunchy layer.
Step 7: Bake in the preheated oven for 28 to 34 minutes, or until the top is golden brown and set.
Step 8: Remove the bars from the oven and let them cool completely on a wire rack. Then refrigerate for at least 3 hours or overnight to allow the filling to fully set.
Step 9: Use the parchment paper edges to lift the bars out of the pan and slice into squares with a sharp knife for clean cuts.

Tips & Variations

Press the crust mixture firmly and evenly into the pan to ensure the bars hold their shape when sliced.
Check the bars at 28 minutes to avoid overbaking and keep them moist with a golden top.
Toast the pecans before chopping to bring out their nutty flavor and add richness to the crust.
Use a warm, sharp knife and wipe the blade between cuts for neat, professional slices.
Chill the bars overnight for the best texture and deeper flavor melding.
For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend and add some almond flour for extra texture.
Try adding dark chocolate chips to the crumb topping for a decadent twist.

Storage

Store cooled pumpkin pie bars in an airtight container in the refrigerator for up to 5 days to keep them fresh. For longer storage, wrap individual bars tightly in plastic wrap and place them in a freezer-safe container; freeze for up to 3 months. Thaw overnight in the refrigerator before serving. To reheat, warm bars gently in the microwave for 15-20 seconds or in a 350°F oven for 5-7 minutes, avoiding overheating to maintain texture.

How to Serve

Two square pieces of pumpkin crumble bars are stacked on a white plate with a white marbled surface. Each bar has three layers: a crumbly, light brown base layer, a thick, smooth, bright orange pumpkin filling in the middle, and a crumbly, golden-brown streusel topping with small chunky bits. There are some pecan halves scattered nearby on the plate and in the background, and a soft focus of a bowl with white eggs and pecans, enhancing the cozy feeling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin?

Yes, you can use fresh pumpkin puree made by roasting and blending pumpkin flesh, but be sure to drain excess moisture to avoid a runny filling.

How do I prevent the crust from becoming soggy?

Press the crust firmly and bake it evenly before adding the filling, and chilling the bars thoroughly after baking will help the crust stay crisp and hold its shape.

Quick & Cozy Pumpkin Pie Bars with Sweetened Condensed Milk Recipe

Print Recipe

★★★★★

4.9 from 126 reviews

These Quick & Cozy Pumpkin Pie Bars with Sweetened Condensed Milk combine a tender, spiced crust with a creamy, custard-like pumpkin filling topped with a crunchy pecan crumb. Perfect for an autumn dessert, these bars offer a delightful balance of sweet and warm spices, ideal for seasonal gatherings and cozy moments.

Author: Dana
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 12 bars 1x
Category: Desserts
Method: Baking
Cuisine: American

Ingredients

Scale

Crust and Crumb Topping:

3 cups (360 g / 12.7 ounces) all-purpose flour, spooned and leveled
¾ cup (150 g / 5.3 ounces) brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 cup (125 g / 4.4 ounces) chopped pecans
1 cup (225 g / 8 ounces) salted butter, softened to room temperature (or unsalted butter + ½ teaspoon salt)

Pumpkin Filling:

1 can (15 ounces / 425 g) canned pumpkin (not pumpkin pie mix)
1 can (14 ounces / 400 g) sweetened condensed milk
2 large eggs
3 tablespoons cornstarch
½ teaspoon ground ginger
¼ teaspoon ground nutmeg

Instructions

Warm Up the Oven: Set your oven rack in the middle position and preheat the oven to 375°F to ensure even baking.
Prepare the Baking Pan: Butter a 9 x 13-inch baking pan and line it with parchment paper, leaving edges overhanging to facilitate easy removal later.
Make the Crumbly Crust Mixture: In a large bowl, combine the all-purpose flour, brown sugar, baking powder, ground cinnamon, and chopped pecans. Add the softened butter and mix until the mixture resembles coarse crumbs. Set aside 1 ½ cups of this mixture for the topping.
Press the Crust: Firmly press the remaining crumb mixture into the bottom of the prepared pan to form an even and sturdy crust base.
Prepare the Pumpkin Filling: In a separate bowl, whisk together the canned pumpkin, sweetened condensed milk, eggs, cornstarch, ground ginger, and ground nutmeg until smooth and creamy.
Assemble the Bars: Pour the pumpkin filling evenly over the pressed crust. Sprinkle the reserved crumb mixture evenly over the top for a crunchy topping.
Bake: Place the pan in the preheated oven and bake for 28 to 34 minutes until the topping is golden brown and the filling is set.
Cool and Chill: Remove from the oven and let the bars cool completely on a wire rack. Then refrigerate for at least 3 hours or overnight to allow the filling to fully set.
Slice and Serve: Use the parchment paper overhang to lift the bars out of the pan. Slice into 12 to 18 squares with a sharp knife and serve.

Notes

Line your baking pan with parchment paper for easy removal and cleanup.
Reserve 1 ½ cups of crumb mixture to create a crunchy topping.
For best flavor, chill bars overnight to let flavors meld.
Press the crust firmly to help bars hold shape when sliced.
Use a sharp, warmed knife and wipe clean between cuts for neat slices.
Store bars in an airtight container in the refrigerator for up to 5 days.
Freeze individually wrapped bars for up to 3 months; thaw overnight in the fridge before serving.
Reheat bars briefly in microwave or oven to refresh texture—avoid overheating.
Toast pecans before chopping to enhance their flavor.

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