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These pumpkin pie bars are topped with a crunchy pecan topping! The base is made from oatmeal and the filling is like a perfectly creamy pumpkin pie!
Hi, friends!
So, let’s just jump right in today, shall we? 
Sometimes I struggle with how real and personal to get here and usually stick to the embarrassing stories of my life. Because I pretty much can’t do anything without embarrassing myself. Ever.
Anyway, I mentioned last week that we were going to Disney. We should be there right, riding spinny things until I puke and begging the kids to please, just once, ride the Tower of Terror with me. Instead, we’re back in Illinois with family, which isn’t such a terrible place to be, except the reason we are here is that my husband’s grandma just passed away.
She was diagnosed with cancer last month and things progressed so quickly. We’re lucky that we get to be here with her for a bit before she passed away. She was a huge part of our lives and we’ll all miss her so much.
It’s a sad time for my family, but we’re all so happy that we get to be together. Disney can wait.
Anyway, I just wanted to pop in and update you guys, because I know I talked up our Disney trip a bit and didn’t want you all wondering what the heck happened.
Of course, I couldn’t leave you without something tasty and since it’s approximately OHMYWORDSOCOLD out there right now (which I’m loving for now, but will be complaining about shortly), I had to go with pumpkin.
These pumpkin pie bars are a riff on a pumpkin pie and topped with sweet, crunchy pecans. Tasty, man. And these are perfect for sharing since bars are a lot more portable and easier to eat with your hands. Love these bars and I think you will, too!
If you’re looking for more pumpkin recipes, check out my all time favorite pumpkin coffee cake (it’s absolutely loaded with pumpkin!) or my favorite pumpkin cake with a browned butter glaze!
Pumpkin Pecan Pie Bars
Ingredients
- 1 cup flour
- 1/2 cup old-fashioned oats
- 1/2 cup packed brown sugar
- 1/2 cup butter softened
- 3/4 cup sugar
- 15 ounce can pumpkin puree
- 12 ounces evaporated milk
- 2 large eggs
- 2 1/4 teaspoons pumpkin pie spice
- 1/2 cup pecans chopped
- 1/4 cup packed brown sugar
- Whipped cream for serving
Instructions
- Preheat oven to 350 degrees.
- Combine flour, oats, brown sugar, and butter in a medium bowl. Beat on low for 2 minutes or until crumbly.
- Press the mixture into an ungreased 9x13 baking dish. Bake for 15 minutes.
- Combine sugar, pumpkin, evaporated milk, eggs, and pumpkin pie spice in a large bow and beat on medium speed for 1-2 minutes.
- Pour over crust. Bake for 20 minutes.
- Combine pecans and brown sugar and sprinkle over the pumpkin.
- Continue baking for 15-20 minutes or until a knife inserted in the center comes out clean.
- Cool completely and cut into bars.
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Tracy | Pale Yellow says
I’m so sorry for your loss. On a happy note, these bars look amazing! I hope to make them soon!
Joanne says
Sending ALL THE HUGS to you guys!! Family >> Disney. That’s just how it is.
Lillian says
Can you tell me where the 3/4 cup sugar goes in the recipe? I don’t see it. thanks!
Karly says
@Lillian,
Sorry about that! Just updated the recipe. The sugar gets mixed in with the pumpkin.
Andrea @ Cooking with Mamma C says
Karly, I’m sorry for your family’s loss. We had a death in the family too and got to see my husband’s aunt a couple of times in the hospital before she died. That means so much. Disney will be waiting for you when you’re ready.
Krista @ Joyful Healthy Eats says
OH.. I’m so sorry to hear that Karly! Definitely will be keeping you in my prayers!
This recipe looks delicious, the pumpkin flavor and the crunchy topping!
Dorothy @ Crazy for Crust says
I’m so sorry for your loss Karly. ((hugs)) to you…and these bars! Pinned.
Robin says
I’m so sorry for your family’s loss…. Grandma’s are such special people. Cancer sucks. It just eats away at the body. I lost my brother to cancer a year ago last May…. He fought it for 14 months. As sad as I was when he passed away, I knew he had great faith and that was a comfort. I miss him every single day. Keep talking about the fun times and share the stories and memories…. It helps! The pumpkin-pecan bars look delicious. Have a wonderful fall! And don’t worry….Disney Awaits!!
Ordinary Blogger (Rivki Locker) says
I’m so sorry for your loss. Warm condolences.
What a wonderful recipe to share. Thank you. Any suggestions for substitutes for evaporated milk for a vegan version?
Carol at Wild Goose Tea says
Gosh that is soooo hard to lose someone that you are close to. I send you my sincere regards to you and your family.
As to the pumpkin bars—–Hooray am I lovin’ pumpkin time. These bars are a prime examplw of what I am motivated to say that.
amanda @ fake ginger says
Oh, I’m so sorry to hear about your husband’s grandma. 🙁
Karen says
I just pinned it. I’ve started collecting all things pumpkin. My garden this year has 44 colossal winter squash most of which can be a substitute for pumpkin. We moved to a farm almost four months ago and the soil is awesome for gardening hence the tremendous amount of winter squash. Thanks for the recipe.
Stephanie says
Great recipe! I ended up doubling the portions for the bottom crust to make it extra thick and cooked it an extra 5 min or so. I also added a cream cheese frosting, which really finished it off!
Karly says
Sounds delicious!
Jennie @themessybakerblog says
I’m so sorry to hear about your hubby’s grandmother. My thoughts are with your family. These bars look absolutely amazing!
Katrina @ Warm Vanilla Sugar says
Such a yummy flavour! This looks lovely!
Jodi says
Karly, I’m so sorry to hear about your husband’s grandma. Grandparents are the best and I know how sad it is to lose them. I’m sending good thoughts and prayers your way. Also, these pumpkin bars look amazing. I will definitely be making them.
Karly says
@Jodi,
Thank you!