Pumpkin Pie Bars

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A buttery golden oreo crust and a creamy pumpkin layer makes these pumpkin pie bars simply irresistible. Add a dollop of cream and a few crushed gingersnaps to the top, and you’ve got a pretty gorgeous dessert!

I love a good pumpkin pie, but have you tried Pumpkin Pie Bars? No fiddling with pie crust and feeds a crowd! The crust is made with crushed golden oreos and melted butter while the filling is simply just pumpkin, spices, eggs and sweetened condensed milk (to create that crack-free pumpkin filling). Similar to my No-Bake Pumpkin Lasagna Dessert, but more traditional in taste to a pumpkin pie. pumpkin pie bars cut into squares on plate

(Un) Traditional Pumpkin Pie Bars

As someone who tests and re-tests recipes again and again, I really like to throw out curveballs during the holidays and I’ve got a delicious one you will love! I think classically Pumpkin Pie Bars are made with an all-butter or shortening pie crust. But have you ever turned golden oreos into a crust of any kind? Oh mama, its good. Sweet, buttery and no messing with rolling pins or fitting the dough into your baking pan. Simply crush your golden oreos in a food processor or blender, stir together with some melted butter and press into your baking pan. That’s it! The filling is actually the more traditional part of this recipe which shouldn’t leave you wondering.

Love Pumpkin? Try these other favorites: Pumpkin Whoopie Pies, Pumpkin Pecan Cobbler, Pumpkin Chocolate Chip Bread and Pumpkin Dip.

bite taken out of a pumpkin pie bar

Main Ingredients Needed

I’m not gonna lie, this list is pretty darn short, mainly because these pumpkin pie bars are truly *that* easy to make. All exact measurements and directions are listed in the recipe card at the bottom of this post.

  • Golden Oreos– we’ve talked about these already, but absolutely use them if you can find them! If you’d rather try a graham cracker crust, by all means go for it.
  • Melted butter– to hold your crust together.
  • Pumpkin– we’ll use an entire 15 oz can…which is just shy of 2 cups total.
  • Sweetened Condensed Milk– another whole can to use! Told you this was easy.
  • Eggs– to hold the filling together and onto the crust.
  • Cinnamon + Nutmeg– classic flavors when working with pumpkin. Pumpkin Pie Spice is totally fine to substitute as well.
  • Salt– just a pinch needed to help bring out the sweet and spicy flavors.

three pumpkin pie bars on white plate

How to make Pumpkin Pie Bars

These certainly make a statement at any Thanksgiving table, especially when dressed up with whipped cream and crushed gingersnap cookies (and with not a lot of work!) They are a great make-ahead dessert for the holidays and couldn’t be simpler. Here’s how to make them:

  1. Crush oreos and stir together with melted butter. Press into greased 9×13 pan.
  2. Make the filling: whisk pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg and salt together until smooth.
  3. Pour filling over crust and smooth the top.
  4. Bake at 350 degrees for 40 minutes or until filling is completely set.
  5. Cool at room temperature, then cover and refrigerate up to 4 days. Cut into bars and serve.

Other Simple Thanksgiving Pies to try!

So, there you have it! A simple and easy way to enjoy pumpkin pie while feeding a crowd. Be sure to bookmark/share/pin/print this recipe because its one of my favorites! Have a great day, friends!

Pumpkin Pie Bars

A buttery golden oreo crust and a creamy pumpkin layer makes these pumpkin pie bars simply irresistible. Add a dollop of cream and a few crushed gingersnaps to the top, and you've got a pretty gorgeous dessert!
servings 12 bars
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr

Ingredients

  • 36 golden oreos 1-14.3 oz package
  • 6 tablespoons unsalted butter melted
  • 15 oz pumpkin 1 can
  • 14 oz sweetened condensed milk 1 can
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • sweetened whipped cream for garnish, if desired
  • crushed gingersnap cookies for garnish, if desired

Instructions

  • Preheat oven to 350 degrees. Grease 9x13 pan and set aside.
  • Add oreos to the bowl of a food processor and blitz until fine crumbs form. Stir together with melted butter. Using a buttered fingers, press evenly into prepared pan and set aside. {After I pressed it out, I used the bottom of a measuring cut to flatten it perfectly even. Totally optional!}
  • In large bowl, whisk pumpkin, condensed milk, eggs, cinnamon, nutmeg and salt together until uniform in color and smooth. Pour pumpkin mixture on top of crust and spread evenly.
  • Bake 40-45 minutes until center is set. Remove from oven and cool completely. Cut into squares and top with cream and crushed cookies. Serve.

Notes

*I enjoyed these chilled, but that is totally optional. Store any leftovers covered with plastic wrap in refrigerator.

Nutrition

Calories: 253kcal | Carbohydrates: 34g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 59mg | Sodium: 191mg | Potassium: 298mg | Fiber: 1g | Sugar: 28g | Vitamin A: 3612IU | Vitamin C: 6mg | Calcium: 137mg | Iron: 3mg
Course: Dessert
Cuisine: American
Keyword: Pumpkin Pie Cheerios Bars
Polaroid photo of granola bars

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12 Responses
  1. Taylor @ Food Faith Fitness

    You’re done?!?!?! Consider me INSANELY jealous. I haven’t even started. I do like internet shopping though. Sometimes too much..
    ANYWAY.I am obsessed with the fact that you used Cheerios as we fiend them! Must try this. Pinned!

  2. Michele {Delish Dishes From Michele}

    You know, one perk about being pregnant and DUE ON CHRISTMAS EVE is that nobody is expecting anything from my husband and I this year! LOL! We’ve vowed to buy each other one thing and that’s IT! Next year will be a totally different story. No excuses then #lame

    Anyway, these bars are so creative and look scrumptious! I’ve been eyeing the cookbook you snagged them from, so I may just add it to my Christmas list for the hubby to get 😉 hehe

  3. Karen @ On the Banks of Salt Creek

    I love anything pumpkin. I grew my own Winter Luxury Pumpkins and plan on using those as well as the TONS of other HUGE winter squash we grew.
    My boys and I are driving into town tomorrow to spend the whole day Christmas shopping. They are excited about presents and taking a day off of homeschooling.

  4. Jennifer @ Show Me the Yummy

    Nice job! Usually I’m a “way ahead of the game” kinda girl, but this year, I haven’t even THOUGHT about gifts yet. Yikes!! These bars look soooo tasty!! 🙂

  5. Kristen

    I made these for Thanksgiving for gluten-free family members and it was a hit (since cheerios are gluten free! Leftovers even kept in the fridge for 3 days perfectly.

    Thanks Lauren!

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pumpkin muffins