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    You are here: Crunchy Creamy Sweet / Dessert / Pumpkin Pie Bars Recipe

    Pumpkin Pie Bars Recipe

    Published: Sep 7, 2019 · Modified: Dec 5, 2020 by Anna 109 Comments · This post may contain affiliate links.

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    Pumpkin Pie Bars are easy dessert bars made with canned pumpkin pie filling and from-scratch crust and topping, that's made in one bowl. The cinnamon crumb topping is irresistible!

    Crumb bars are my favorite dessert bars to make ( right next to cheesecake! ), starting with the sour cream bars, their lemon version and of course, the caramel apple bars that are pure indulgence!

    Pumpkin Pie Bars stacked on plate.

    These Pumpkin Pie Crumb Bars are a cross between pumpkin pie and my coffee cake with crumb topping. The creamy pumpkin filling pairs perfectly with buttery crust and topping. They make for a perfect no-fuss and low-key Thanksgiving dessert or just as a treat with a cup of coffee. I make them for almost all of our fall gatherings and holiday parties. Everyone loves them!

    Ingredients:

    • butter
    • brown sugar
    • all-purpose flour
    • baking soda
    • baking powder
    • salt
    • cinnamon
    • cloves
    • pumpkin pie mix (in a can)
    • 1 egg
    • vanilla extract

    Instructions:

    My favorite part of making these Pumpkin Pie Bars is that the crust and the crumb topping are made from one mixture. It's buttery with a perfect amount of cinnamon and cloves.

    • Simply mix all of the ingredients in a bowl, reserve about ¾ cup of it for the topping and press the rest into the bottom of a parchment paper-lined baking pan.
    • The filling is super easy since we are using a canned pumpkin pie filling, not a puree. Add one egg and ½ teaspoon of vanilla, whisk until smooth and pour over the crust.
    • Sprinkle crumb topping over the filling and bake in the preheated oven for 28 to 32 minutes.
    • Let cool completely before cutting. You can also cool the bars completely and then refrigerate for up to 2 days or until ready to serve.

    Overhead shot of a stack of three pumpkin pie bars squares.

    Storing

    These pumpkin bars can be made ahead of time and refrigerated until ready to serve, up to 3 days. If you want to freeze them, wrap them tightly in saran wrap and place in a freezer-safe ziploc bag. Store in freezer for up to 3 months.

    Any leftovers should be covered with saran wrap and stored in the fridge. Let them sit in the room temperature for 20 minutes before serving.

    What if I don't have pumpkin pie mix?

    If you don't have pumpkin pie mix on hand, mix pumpkin puree with ½ cup granulated sugar and 1.5 teaspoons of pumpkin pie spice mix.

    Side close up shot of three pumpkin pie bars stacked up on each other on plate.

    Pumpkin pie mix vs pumpkin puree:

    Recipes for pumpkin desserts call for either canned pumpkin puree or canned pumpkin pie mix. You should not substitute one for the other and here is why. Pumpkin puree is just that - clean pureed pumpkin without anything added. Pumpkin pie mix has spices, sugar and milk added and most of the time you only need to add eggs to it and it's ready to be baked in a pie crust.

    I bought a large can of pumpkin pie filling and used it to make this irresistible Pumpkin Cheesecake Dip. The rest was used to make these bars. If you are a huge fan of pumpkin desserts, go ahead and make both! You will love them!

    More pumpkin recipes:

    • My must-try Homemade Pumpkin Pie Spice Mix
    • Pumpkin Lush Dessert Bars 
    • Skinny Pumpkin Spice Latte
    • Pumpkin Cheesecake Dip

    If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

    Pumpkin Pie Bars stacked on plate.

    Easy Pumpkin Pie Bars

    Author: Anna
    Easy dessert bars made with canned pumpkin pie filling and from-scratch crust and topping, that's made in one bowl. The cinnamon crumb topping is irresistible!
    4.92 from 37 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 28 mins
    Total Time 38 mins
    Course Dessert
    Cuisine American
    Servings 9 people
    Calories 145 kcal

    Ingredients
     
     

    for the crust and topping:

    • ½ c unsalted butter melted cooled to room temperature
    • ½ c light brown sugar
    • 1 and ½ c all-purpose flour
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground cloves

    for the filling:

    • 1 and ½ cups pumpkin pie mix from a can, not puree
    • 1 large egg
    • ½ teaspoon pure vanilla extract

    Instructions
     

    • Prepare the 8" square pan by greasing the sides and the bottom. Line with parchment paper. Set aside.
    • Preheat oven to 375 degrees F.
    • In a medium mixing bowl, whisk together flour, brown sugar, soda, baking powder, cinnamon, cloves and salt.
    • Add melted butter and mix until crumbly dough forms.
    • Reserve about ¾ c of the mixture for the topping.
    • Press the remaining dough into prepared pan. Set aside.
    • Place all filling ingredients in a large mixing bowl of a stand mixer and mix until all combined.
    • Pour over crust.
    • Sprinkle with the topping mixture.
    • Bake for 28 to 32 minutes or until the topping is golden brown.
    • Cool completely in pan. Cut into squares.

    Notes

    Refrigerate leftovers in a covered container for up to 3 days.
    For the best crumb topping, cool butter completely after melting. 

    Nutrition

    Calories: 145kcal | Carbohydrates: 12g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 146mg | Potassium: 51mg | Sugar: 11g | Vitamin A: 340IU | Calcium: 31mg | Iron: 0.2mg
    Tried this recipe?Leave a comment with rating below!

    This recipe was originally published on October 23rd, 2017 and updated on September 7th, 2019.

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      Recipe Rating




    1. Alissa says

      December 23, 2022 at 12:30 pm

      Think this would work without the cloves?

      Reply
      • Anna says

        December 23, 2022 at 12:51 pm

        Yep, feel free to skip cloves. I hope you enjoy the pie bars, Alissa!

        Reply
    2. LR says

      November 26, 2022 at 4:07 pm

      5 stars
      I had some leftover pumpkin pie mix from Pie Academy's Maple-Pumpkin Pie. I used the recipes to make the bars, and OH MY GOSH. This is now a family favourite!
      Thank you for the easy-to-follow recipe!

      Reply
      • Anna says

        December 19, 2022 at 9:58 pm

        I love that! Thank you so much for making my recipe!

        Reply
    3. kelley geiger says

      November 26, 2022 at 3:26 pm

      These bars are baking at the moment. So excited to see how they turn out. I made a pumpkin purée with a sugar pie pumpkin:).

      Reply
      • Anna says

        December 19, 2022 at 9:58 pm

        Great! I hope you enjoyed the bars! Thank you, Kelley!

        Reply
    4. Jane says

      November 24, 2022 at 6:23 pm

      5 stars
      Big success this Thanksgiving. My guests liked this better than pumpkin pie. I did add a half cup evaporated milk to the pumpkin mix and used 1 1/2 eggs to bind it. I added a cup of roughly chopped pecans to the the top crust before baking. So we had the taste of two TG pies (pumpkin and pecan) in one yummy dessert. Serve with cool whip.

      Reply
      • Anna says

        December 19, 2022 at 10:01 pm

        We always make these bars instead of the pie too! I am so glad they were a hit! Thank you, Jane!

        Reply
    5. Hita says

      November 05, 2022 at 1:41 pm

      Excellent recipe

      Reply
    6. Christene says

      November 02, 2022 at 11:03 pm

      4 stars
      Great recipe! Easy and fast and SUPER YUMMY! I did add 3-4 Tbsps of crushed hard gingersnap cookie to the crumb mixture as suggested by other reviewers and I liked it. I would not melt the butter - just use softened butter.

      Reply
      • Anna says

        November 04, 2022 at 2:06 pm

        Thank you for giving my recipe a try, Christene!

        Reply
    7. B.G. says

      October 27, 2022 at 3:05 pm

      5 stars
      Yep, better and easier than pumpkin pie! These bars were a major hit!

      Reply
      • Anna says

        October 28, 2022 at 2:43 pm

        That's fantastic! Thank you for making my recipe!

        Reply
    8. Beth says

      October 25, 2022 at 9:06 pm

      Hello!

      These look scrumptious! I am planning on baking them this weekend for a family get-together. If I want to double the recipe in a 9x13 pan, should I adjust the baking time? Thanks so much for posting such a fun and easy fall dessert!

      Reply
    9. Teresa says

      October 19, 2022 at 2:57 pm

      5 stars
      I took this to a family get together and it was a big hit! Very easy to make and very very good! Would highly recommend it

      Reply
      • Anna says

        October 20, 2022 at 2:29 pm

        Thank you so much, Teresa! I am so glad the bars were a hit!

        Reply
    10. Bun says

      October 18, 2022 at 9:31 pm

      5 stars
      I accidentally bought pumpkin pie filling instead of pumpkin purée. I decided to try to find another use for this big can. Am I ever glad I did. I’m pretty picky and this was an absolutely amazing recipe. Illl definitely make it again 🤩

      Reply
      • Anna says

        November 04, 2022 at 2:04 pm

        I am so glad the bars were a hit! Thank you for making my recipe!

        Reply
    11. Jane Davis says

      October 15, 2022 at 11:09 am

      These pumpkin bars are easy to make and fool proof for anyone looking for a delicious but simple recipe! I've made them twice and they've been a hit both times! Thank you. ❤️

      Reply
      • Anna says

        October 17, 2022 at 11:47 am

        Hi Jane! I am so glad the pie bars were a hit! Thank you for making my recipe!

        Reply
    12. Gail says

      April 13, 2022 at 11:36 am

      Doubled this (used the whole 30oz can of Pumpkin pie mix… it was pretty moist…served it warm) and took it to a church dinner. No leftovers and requests to bring it next time!

      Reply
      • Anna says

        May 10, 2022 at 9:38 pm

        Wonderful! Thank you for making my recipe, Gail!

        Reply
    13. Madeleine says

      December 20, 2021 at 7:56 pm

      5 stars
      This recipe is quick and easy. I've made these twice now, and they are delicious! I found it easier to use a pastry cutter to add the melted, cooled butter in order to make the crumbly dough, and I checked doneness with a knife coming out clean in the center.

      Reply
      • Anna says

        December 29, 2021 at 12:23 am

        Thank you for making my recipe, Madeleine! I am so glad the bars are a hit!

        Reply
    14. Nicole says

      December 15, 2021 at 4:00 pm

      Can you use salted butter? I never have unsalted on hand.

      Reply
    15. Beth Osborne says

      November 26, 2021 at 7:49 pm

      Many of my family members do not like traditional pumpkin pie, so I thought I'd try these Pumpkin Pie Bars and it was a hit! I was lucky to get one piece of it. My daughter who is one of the family members not crazy about pumpkin pie loved it and wanted the recipe. Very easy and uses ingredients most people already have on hand.

      Reply
      • Anna says

        November 28, 2021 at 12:15 am

        I am so happy to know the pie bars were a hit! Thank you for making my recipe, Beth!

        Reply
    16. Amber B says

      November 24, 2021 at 2:05 pm

      Super easy to make!
      I was wondering if I should keep it at room temperature or refrigerate? I am serving it in five hours. Thanks!

      Reply
      • Lynn says

        November 19, 2022 at 5:32 pm

        I made this recipe with salted butter and omitted the salt. Everyone loved it. I had googled how much to reduce salt if you use salted butter and in place of sweet butter, and it was 1/4 t. per stick of butter, the exact amount of butter and salt in this recipe.

        Reply
    17. Jean says

      November 23, 2021 at 7:57 am

      Can i bake the crust before i add the filling?

      Reply
    18. Annette Guerino says

      November 22, 2021 at 5:43 pm

      I was wondering if dairy-free butter would work in place of regular butter

      Reply
    19. Cheryle says

      November 21, 2021 at 8:46 pm

      5 stars
      These Pumpkin Pie Bars are absolutely delicious!
      I used Bob's Redmill 1 to 1 Baking Flour Gluten Free.
      I doubled the recipe and cooked it for almost another 20 minutes in a 13x9 pan.
      I highly recommend.

      Reply
      • Kee says

        November 23, 2021 at 12:59 pm

        I’m planning on using the same flour. So glad to know it worked!

        Reply
      • Patricia says

        October 09, 2022 at 5:44 am

        I was hoping to make a GF version too so good to know Bob's GF flour works well however, my can of E.D. Smith pumpkin pie filling is not gluten free 🙁

        Reply
    20. Shelby says

      November 17, 2021 at 9:44 am

      4 stars
      Yummy! Planning to make these for Thanksgiving so tried a practice run today. I followed the recipe exactly and the flavor was great, but aesthetically and texture wise, mine don’t look exactly like the picture here. Mine came out taller and more powdery on top. I think next time I’m going to use an extra stick of butter to get more of a crumble on top and use a slightly larger pan to get a flatter bar and more even ratio of pumpkin to crumble.

      Reply
      • Anna says

        November 17, 2021 at 11:36 am

        Hi Shelby! If the crumb top looks powdery, then you might have used too much flour. It should resemble coarse crumbs. I recommend fluffing the flour in the container first, then spoon into a measuring cup, level off the top, and use in the recipe. The dough should stick together pretty well to form crumbs and be easily pressed to the bottom for the crust, not be powdery. I do not recommend adding another stick of butter. That will change the ratios of ingredients and the result will be different from my recipe. I hope this helps!

        Reply
    21. Sarah K says

      November 04, 2021 at 1:36 pm

      5 stars
      I loved these even more than pumpkin pie! Might double next time and bake in 8x13 pan!

      Reply
    22. Jan says

      October 31, 2021 at 5:11 pm

      5 stars
      Made this today! My husband and I love pumpkin anything so this was worth a try and we loved it. So easy to make! Definitely a keeper!

      Reply
      • Anna says

        November 01, 2021 at 11:20 am

        I am so glad the bars were a hit! Thank you, Jan!

        Reply
    23. Hilary says

      September 28, 2021 at 8:44 pm

      Instead of brown sugar has anyone used coconut sugar or maple syrup instead of brown sugar? Oat flour instead of all purpose?

      Reply
      • Anna says

        September 30, 2021 at 12:45 pm

        Hi Hilary! If you change ingredients, I can't guarantee the result.

        Reply
      • Christina says

        October 26, 2022 at 10:56 am

        5 stars
        These bars are delicious... a family favorite! I've made them multiple times. Once, I substituted oat flour for the crust, coconut oil for half the butter, and used half the sugar in the crust. As always, I used plain pumpkin puree with added spices and sugar (subbed with maple syrup this time). The filling was still delicious, but the crust was a little sandy to taste and did not crumb well. My niece, who's never had the original, enjoyed them. But I was disappointed and decided it's worth it to use the original ingredients each time!

        Reply
    24. Tamie T says

      September 22, 2021 at 11:15 pm

      5 stars
      Love these. I adhered to the recipe with one exception and I never so that because I want to review the recipe as is however someone mentioned adding a tbs of ginger snap crumbs andi went for it.
      These bars were simple and taste amazing! I needed something portable for my buddy to take in his lunch on a rig where they are building a dam on the river. I'm doing his meal pep as he hasn't bought a stove for his home yet! Can't wait to get his feedback. I'm doing the pineapple coconut ones tomorrow.

      Reply
    25. Lori says

      September 20, 2021 at 10:56 am

      5 stars
      Delicious and super easy to make. I added 2 heaping tablespoons of gingersnap cookie crumbs for the crust/topping and it have a really nice pop to the spices. Will make these again and will definitely share this recipe!

      Reply
    26. Juli says

      January 09, 2021 at 11:03 pm

      5 stars
      Love this recipe!! I think I like it better than pumpkin pie! So so good! Thanks for sharing!

      Reply
    27. Amy says

      December 23, 2020 at 3:54 pm

      5 stars
      I used a can of the pumpkin pie filling and mixed exactly as you stated and it came out with the pumpkin layer being much thicker than is shown in your photo. I did just use the whole can, was that too much maybe? They are DELICIOUS and I LOVE them but it's not exactly a "bar" like yours are.

      Reply
      • Anna says

        December 23, 2020 at 4:23 pm

        Hi Amy! Yes, the whole can is too much. You need 1 and 1/2 cups of the filling, as it's stated in the recipe box, ingredients section.

        Reply
        • Amy says

          December 27, 2020 at 11:19 am

          5 stars
          Ah ok. Still delicious though. 🙂

          Reply
    28. Merri says

      December 07, 2020 at 1:47 pm

      5 stars
      Super easy to throw together and delicious. I whipped some cream cheese with some vanilla, sugar and a little evaporated milk, for another layer and it rocked! Great fresh or from the freezer. Definitely my quick "Go To' dessert from now on.

      Reply
      • Anna says

        December 10, 2020 at 12:49 am

        I am so glad! Thank you so much, Merri!

        Reply
      • Robyn says

        March 30, 2021 at 9:47 am

        Can you share those exact measurements for that add in?

        Reply
    29. Linda leewhy says

      November 27, 2020 at 2:07 am

      5 stars
      This was absolutely perfect. My sister and I were trying to find a fall inspired dessert for Thanksgiving that we thought everyone could enjoy. After hours of searching, we stumbled upon these pumpkin pie bars. Lemme tell ya.. we bought a big can of pumpkin pie mix thinking that we would probably only use half of it, but everyone loved it so much we had to make a second batch! My dad, who is a diabetic, hates sweets, absolutely loved this. It was just the perfect amount of sweetness. Me, who doesn't even like pumpkin, loved this! My sister requested it again for Christmas. This was such a simple and amazing recipe . Pair it with vanilla ice cream, some pumpkin spice powder and whipped cream to make it extra 😋 don't forget the tea!

      Reply
      • Anna says

        November 29, 2020 at 5:53 pm

        Hi Linda! I am so glad you found this recipe, made it and love it! Thank you so much!

        Reply
    30. Jennifer Price says

      November 14, 2020 at 5:55 pm

      5 stars
      This was one of the easiest recipes. My husband is not a sweet fan. Even he tried it and raved over it.

      Reply
    31. Jill says

      November 06, 2020 at 12:48 am

      Can these be kept at room temp for several days or do they need to be refrigerated?

      Reply
    32. Kamila says

      November 04, 2020 at 8:24 pm

      5 stars
      Superrr simple to make and really good too. The dough was super simple and honestly was my favorite part, it was kind of crunchy and just so good. I didn’t read the directions carefully and didn’t realize this was for a 8x8 in pan, and I only had the standard 9x13, so I just ended up only using like half of the pan but it worked out just fine. A double portion would be just fine for the 9 x 13 in pan, I’m planning on making it again soon!!

      Reply
      • Evelyn says

        November 22, 2020 at 5:53 pm

        Thank you, I was wondering if this would work! 🤗❤

        Reply
      • Amy says

        November 29, 2020 at 5:36 pm

        Has anyone tried this recipe using gluten-free all purpose flour?

        Reply
        • Lisa says

          September 21, 2021 at 4:04 pm

          I used gluten free flour and it was sooo good!!!

          Reply
      • Laura says

        December 30, 2020 at 6:21 pm

        5 stars
        This dessert is delicious! Easy to whip up with no fuss. I've found a new favorite!

        Reply
        • Anna says

          January 01, 2021 at 5:13 pm

          Thank you so much, Laura!

          Reply
    33. T. Marie says

      October 29, 2020 at 9:38 am

      5 stars
      Hi!
      My husband and I LOVE these bars. I had picked up a can of the mix by mistake and what do you know, I wasn't going to throw it out. I went on line to find a recipe to use for it. This is the one that came up. Like I said, these bars are just GREAT. We love them with a cup of tea or coffee in the mornings, also. Freeze very well too.
      Thank!
      T. Marie

      Reply
      • Anna says

        October 31, 2020 at 5:52 pm

        I am so glad! Thank you so much for making my recipe and for the comment, T.Marie!

        Reply
    34. Sarah says

      October 25, 2020 at 5:38 pm

      5 stars
      These were really good. I didn't see that it said pumpkin pie filling so I thought that would be bland. I added a tsp of pumpkin pie spice and extra vanilla. I think I should have at least added a little salt. Do you have any suggestions when using plain pumpkin instead of the mix? That's usually what I have on hand so I'd rather use it up. Thanks!

      Reply
      • Sue says

        November 25, 2020 at 6:51 pm

        I had the same. They said to add 11/2 tsp of pumpkin pie spice and a 1/2 cup sugar

        Reply
    35. Patti says

      October 25, 2020 at 4:04 pm

      I have leftover pumpkin pie filling that I made from scratch will this work as is it do I need to add anything? I do not have vanilla flavoring in my filling.

      Reply
      • Chrissy says

        November 15, 2020 at 11:48 am

        4 stars
        I used left over from scratch pumpkin pie filling for these bars. It shouldn't make a difference if it's from scratch or canned

        Reply
    36. Nicolas says

      October 11, 2020 at 6:09 pm

      I've made this twice now
      Love it!
      I used pastry flour
      And for the filling I used an entire can of pumpkin pie filling and added evaporated milk to it as well

      Reply
    37. Maria says

      September 19, 2020 at 1:07 pm

      5 stars
      Anna!!
      Thanks for this delicious dessert! Love it.

      I made it for a work function and I tripled the batch. Here’s the changes I made. A triple batch fit perfect in a 13 x 18 cookie sheet. Since I was tripling I used 1 1/2 cup all purpose flour, 2 cups whole wheat flour and 1 cup quick oats in the crust/topping dough.
      I also just used a 24 oz. can if purée with 4 eggs and brown sugar instead of white sugar to make the pumpkin purée substitution you taught.

      Drizzled with a cinnamon sugar glaze. (Mostly because it looks tan and pretty)

      Huge Hit!!! Thanks so much!

      Reply
      • Anna says

        September 25, 2020 at 12:25 pm

        Hi Maria! I love how you adapted the recipe. I am so glad it was a hit! Thank you so much for trying it!

        Reply
        • Brandice says

          October 17, 2020 at 9:20 am

          Very delicious. When it called for 1 1/2 cups of pumpkin pie mix I accidentally used all of the 1lbs 14 oz can lol. Still turned out very delicious. After storing in fridge in a container w/ lid they were very soft and moist but I just loved them even more!

          Reply
    38. Amelia says

      September 06, 2020 at 8:47 am

      Can I use self rising flour?

      Reply
    39. Sherri says

      May 01, 2020 at 9:15 pm

      5 stars
      This was so easy and so delicious! Definitely saved to my favorites

      Reply
      • Anna says

        May 04, 2020 at 10:36 pm

        Yay! Thank you, Sherri!

        Reply
    40. Melissa McMillan says

      December 04, 2019 at 1:31 am

      5 stars
      So easy to make and are very delicious. I did not have pumpkin pie in a can so used canned pumpkin and added the spices from the back of the can for pumpkin pie. Nice crunchy topping with a sweet smooth center. This will be replacing traditional pumpkin pie for me.

      Reply
      • Anna says

        December 06, 2019 at 1:21 am

        Hi Melissa! That's fantastic! I am so glad you love the bars! Yay!

        Reply
    41. Briana White says

      December 01, 2019 at 1:55 am

      5 stars
      Wow! This is super yummy!!! Especially topped with whipped cream!

      Reply
      • Anna says

        December 02, 2019 at 12:49 am

        Thank you, Briana! I love that you topped the bars with whipped cream!

        Reply
    42. Angela says

      November 26, 2019 at 8:51 am

      5 stars
      Made these yesterday for a family dinner; they were DELICIOUS! I do have a question though. The pie filling's consistency was the same after baking as it was coming out of the can. Should the filling have 'set' like it does for regular pumpkin pie? Although I doubled the recipe for a 9 x 13 size, I followed it exactly. Any suggestions for having a little firmer filling?

      Reply
      • Anna says

        November 27, 2019 at 12:23 am

        Hi Angela! I am so glad you enjoyed the bars! Thank you for trying my recipe! If you want the filling firmer, you can chill the bars in the fridge for an hour or so. Hope this helps!

        Reply
    43. Janna says

      November 03, 2019 at 9:56 pm

      Can these be frozen??

      Reply
    44. VB says

      October 30, 2019 at 5:14 am

      Girrrrrl! This recipe is wonderful! I doubled the recipe and made it in a 9x13 pan. I used pure pumpkin that I seasoned myself because that is what I had. I used real butter and viola! I also used the parchment paper which I don't normally do. Cutting and clean up was a snap. Thank you for posting this recipe keeper!

      Reply
      • Anna says

        November 05, 2019 at 12:09 am

        Yay! That's fantastic! I am so glad you love it! Thanks so much for trying my recipe!

        Reply
    45. Stephanie says

      October 27, 2019 at 6:59 am

      Can I use gluten-free baking flour or almond flour instead of regular flour in the crust parts so everyone can enjoy?

      Reply
      • Anna says

        October 28, 2019 at 10:30 pm

        Hi Stephanie! I did not test this recipe with GF or almond flour. Sorry!

        Reply
      • Jamie says

        November 27, 2019 at 4:06 am

        5 stars
        I made this with Bob‘s Red Mill Gluten Free 1 to 1 Baking Flour yesterday and it turned out perfectly! No modifications to the recipe other than type of flour!

        Reply
    46. Neena says

      September 13, 2019 at 11:22 am

      5 stars
      Made these for my coworkers and they loved them!!!

      Reply
    47. Krissy Allori says

      September 08, 2019 at 7:26 pm

      I love pumpkin pie! I can't wait to try it

      Reply
      • Anna says

        September 08, 2019 at 8:39 pm

        Thank you, Krissy!

        Reply
    48. Beth Pierce says

      September 08, 2019 at 4:01 pm

      What a tasty treat for the fall! Looking forward to enjoying these all season long!

      Reply
      • Anna says

        September 08, 2019 at 8:38 pm

        Thanks, Beth!

        Reply
    49. Lauren Kelly says

      September 08, 2019 at 8:43 am

      These look so incredible! All of my kids love pumpkin recipes so I will be making these ASAP!

      Reply
      • Anna says

        September 08, 2019 at 8:39 pm

        I hope they are a hit! Thanks, Lauren!

        Reply
      • tricia says

        November 25, 2019 at 5:53 pm

        Would canned pumpkin pie filling work, instead of puree?

        Reply
        • Anna says

          November 26, 2019 at 12:07 am

          Hi Tricia! This recipe calls for canned pumpkin pie filling so you are good to go!

          Reply
    50. Eden says

      September 07, 2019 at 4:52 pm

      5 stars
      These were fantastic!! I am so excited about everything pumpkin... can't wait to make these again!

      Reply
      • Anna says

        September 08, 2019 at 8:42 pm

        Thank you so much, Eden! I am so glad they were a hit!

        Reply
    51. Kimberly says

      September 07, 2019 at 2:24 pm

      5 stars
      Absolutely mouthwatering, these need to become an annual staple!

      Reply
      • Anna says

        September 08, 2019 at 8:43 pm

        Thank you so much, Kimberly!

        Reply
    52. Emily says

      August 24, 2019 at 7:04 pm

      Looking forward to pulling these out of the oven. I used pumpkin puree and added in some pumpkin pie spices as well as a little powdered sugar to make it a little more like a pumpkin pie filling. Also, I used a 10in round pan, so I doubled the crust/ topping recipe, but the regular amount of pumpkin filling was still enough to cover the whole pan! This recipe was so easy, I can't wait to try them!

      Reply
      • Anna says

        August 24, 2019 at 9:04 pm

        Hi Emily! Thank you for trying my recipe. I hope you love the bars! Let me know what you think once they are done. 😀

        Reply
    53. Vanessa says

      July 13, 2019 at 3:23 pm

      Thanks for sharing! Any favorite pumpkin puree brand?

      Reply
    54. Cheryl says

      July 07, 2019 at 6:43 pm

      Can they be frozen?

      Reply
    55. Lisa says

      November 29, 2017 at 12:26 pm

      5 stars
      These look wonderful! What size pan did you use, and what temp did you bake them? Thanks!

      Reply
    56. Lisa Nolan says

      November 20, 2017 at 5:50 pm

      I couldn't find anything but pure pumpkin, which I used. All the different brands said pure pumpkin. I made them for some friends today......hope they tasted OK. They sure looked and smelled great!

      Reply
      • Anna@CrunchyCreamySweet says

        November 21, 2017 at 12:57 am

        Hi Lisa! Thank you for trying my recipe. As I explained in the post, pumpkin pie mix already has spices so if you are using a pumpkin puree, you will need to add at least a teaspoon of pumpkin pie mix. You can find the recipe on my blog, here: https://www.crunchycreamysweet.com/homemade-pumpkin-pie-spice/ I hope this helps! Have a beautiful day!

        Reply
    57. Karen says

      October 25, 2017 at 2:04 am

      5 stars
      These bars look AMAZING Anna!! I love the crumble! Fall treats are the best.

      Reply
      • Anna@CrunchyCreamySweet says

        October 27, 2017 at 12:58 pm

        Thanks, Karen!

        Reply
    58. Sues says

      October 24, 2017 at 1:14 pm

      5 stars
      Mmm I'd so much rather have one of these (or 10) than a slice of pumpkin pie! They look delicious!!

      Reply

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