Skip the hassle of making pie dough and enjoy the flavors of pumpkin pie in these naturally sweetened Pumpkin Pie Pecan Bars! These bars are so easy to make and delicious with a buttery oat base, creamy maple pumpkin pie filling, and topped with a crunchy pecan streusel.
As these bars bake they will have your house smelling like fall (just like my Apple Cider Butternut Squash soup)!
My favourite way to enjoy these bars is chilled and topped with lightly sweetened maple whipped cream paired with a hot cup of Pour Over Coffee. This recipe uses canned pumpkin but if you’re feeling ambitious you can roast your own pumpkin. The bars will be even better for your effort!
More delicious recipes to enjoy this autumn: Carrot Cake Energy Bites, Sugar Free Cinnamon Spiced Granola and Spelt Chocolate Chunk Cookies.
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Why You'll Love This Recipe
- Naturally sweetened
- A great make ahead dessert
- No pie crust worries
- Simple ingredients
- Options for using spelt flour or all-purpose flour
- Not overly sweet
Ingredients
- Pumpkin Puree - be sure to choose canned pumpkin puree and not pumpkin pie filling.
- Oats - choose large flake oats or "old fashioned" oats.
- Sugar - I've tested this recipe using both brown sugar and coconut sugar, and the results are equally great!
- Pecans - this recipe calls for raw pecans.
See the recipe card below for a full list of ingredients and measurements.
How To Make Pumpkin Pie Pecan Bars
Here are the step-by-step instructions to make this recipe.
Step 1: Preheat and prep.
Preheat the oven to 350 degrees F. Prepare an 8 inch square baking dish with parchment paper or grease the baking dish with butter and lightly dust with flour.
Step 2: Mix the dry ingredients together.
In a medium-sized bowl, combine the flour, oats, sugar, cinnamon and salt and whisk well to thoroughly mix.
Step 3: Add the cold butter.
Cut the butter into the dry ingredients until the butter pieces are the size of peas.
Step 4: Whisk together the wet ingredients.
In another medium sized bowl, whisk the eggs well. Add pumpkin puree, maple syrup, pumpkin pie spice and cinnamon and salt. Whisk till thoroughly combined and set aside.
Step 5: Create the crust with half of the streusel mixture.
Take approximately half of the streusel mixture and press it firmly into the bottom of the baking pan to form the crust.
Step 6: Add the pumpkin custard layer.
Pour the pumpkin puree custard on top of the base.
Step 7: Add the remaining streusel and crushed pecans.
Take the remaining streusel and crumble it evenly over the top.
Sprinkle the crushed pecans over the top of the streusel and if desired, add an extra sprinkle of coconut sugar.
Step 8: Bake
Bake in a 350 degree F. oven for 50-60 minutes until the custard is set and the streusel topping is golden brown.
Step 9: Chill bars and cut and enjoy!
Let cool and then chill in the fridge for at least an hour before cutting. These bars are delicious topped with a dollop of maple whipped cream. Enjoy!
Expert Tips
- Line the baking dish with parchment paper. This makes it easier to lift the bars out for clean cutting.
- Ensure you purchase canned pureed pumpkin and not pumpkin pie filling.
- I recommend Ceylon cinnamon over cassia cinnamon. If you enjoy a lot of cinnamon in your baked goods, I recommend investing in Ceylon cinnamon which is known as “true cinnamon”.
- If the streusel begins to brown too quickly, tent the bars with aluminum foil to prevent over-browning while the custard sets.
- Allow to fully cool and chill in the fridge for ease of cutting and the best flavour.
- Try serving these bars with a maple whipped cream or a scoop of ice cream, or a caramel drizzle, or a dusting of powdered sugar.
Recipe FAQs
Absolutely! That would be delicious. Freshly roasted pumpkin puree often has a noticeable depth of flavour compared to canned pumpkin.
Once cooled, store these bars in an airtight container in the refrigerator for up to a week. For longer storage, they can be frozen, tightly wrapped, for up to three months.
Store pecans in the fridge or freezer in an airtight container to keep them fresh longer. If you don’t have room in your fridge, storing pecans in a dark cupboard also helps protect them from oxidation.
Yes, substitute the spelt flour with a gluten-free flour blend for a gluten-free version. Ensure oats are certified gluten-free as well.
Yes, these bars are perfect for making ahead. Bake, cool, and store them in the refrigerator. Cut into bars just before serving for a convenient dessert option!
More Fall Recipes You'll Love
If you tried these Pumpkin Pie Pecan Bars or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Pumpkin Pie Pecan Bars
Ingredients
Base and Topping
- 1 cup spelt flour or all-purpose
- 1 ¾ cups rolled oats
- ⅓ cup coconut sugar or brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup butter cold
Pumpkin Pie Filling
- 4 large eggs
- 2 cups pureed pumpkin
- ½ cup pure maple syrup
- 1 teaspoon pumpkin pie spice
- 1 tsp cinnamon
- ½ teaspoon salt
To Top
- ⅓ cup crushed pecans
- generous sprinkle of coconut sugar or brown sugar
Instructions
- Preheat the oven to 350 degrees F. Prepare an 8 inch square baking dish with parchment paper or grease the baking dish with butter and lightly dust with flour.
- In a medium-sized bowl, combine the flour, oats, sugar, cinnamon and salt and whisk well to thoroughly mix.1 cup spelt flour, 1 ¾ cups rolled oats, ⅓ cup coconut sugar, 1 teaspoon ground cinnamon, ½ teaspoon salt
- Cut the butter into the dry ingredients until the butter pieces are the size of peas.1 cup butter
- In another medium sized bowl, whisk the eggs well. Add pumpkin puree, maple syrup, pumpkin pie spice and cinnamon and salt. Whisk till thoroughly combined and set aside.4 large eggs, 2 cups pureed pumpkin, ½ cup pure maple syrup, 1 teaspoon pumpkin pie spice, 1 teaspoon cinnamon, ½ teaspoon salt
- Take approximately half of the streusel mixture and press it firmly into the bottom of the baking pan to form the crust.
- Pour the pumpkin puree custard on top of the base and then take the remaining streusel and crumble it evenly over the top.
- Sprinkle the crushed pecans over the top of the streusel and if desired, add an extra sprinkle of coconut sugar.⅓ cup crushed pecans, generous sprinkle of coconut sugar or brown sugar
- Bake for 50-60 minutes until the custard is set and the streusel topping is golden brown.
- Let cool and then chill in the fridge for at least an hour before cutting. These bars are delicious topped with a dollop of maple whipped cream. Enjoy!
Notes
- Line the baking dish with parchment paper. This makes it easier to lift the bars out for clean cutting.
- Ensure you purchase canned pureed pumpkin and not pumpkin pie filling.
- If the streusel begins to brown too quickly, tent the bars with aluminum foil to prevent over-browning while the custard sets.
- Allow to fully cool and chill in the fridge for ease of cutting and the best flavour.
- Try serving these bars with a maple whipped cream or a scoop of ice cream, or a caramel drizzle, or a dusting of powdered sugar.
Nutrition
If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Valery Brown says
These were honestly amazing. The photo doesn't do justice to just how good they are: and healthy too? What a score!
They really were the perfect balance of crisp crumble, soft pie, and sweetness. Topped with whipped cream... YUM!
I love your recipes Christy!
Julie says
I really enjoyed making and eating these bars. They were a great combination of creamy pumpkin and crunchy base and streusel. Perfect with a cup of tea. They freeze well too!
Christy Faber says
Wonderful to hear! Glad they freeze well!
Meg says
This was my first time making these squares! I love that they are naturally sweetened. Our family enjoys them straight from the fridge but serving with whip cream on top after dinner was a great first impression.
Christy Faber says
Whipped cream is a must and I love them best chilled too! Glad you enjoyed!