Pumpkin Pie Bars

These Pumpkin Pie Bars are topped with a pecan streusel.  This pumpkin pie in bar form is a great fall dessert.

One of my favorite fall desserts is pumpkin pie.  I always like having pumpkin pie at Thanksgiving, but that is usually one of the only times of year that I have pumpkin pie. I usually don’t like to fill up on it too much during Thanksgiving, so I can have room for other desserts.   I decided to make Pumpkin Pie Bars so that I could have pumpkin pie anytime I wanted, without making a whole entire pie.  These would be great for Thanksgiving or for any party or occasion.  I really like the idea of Pumpkin Pie Bars for Thanksgiving instead of pie so that you can have a smaller piece and still have room for all the other great desserts that day.

I think pecans and pumpkin go great together, so I decided to give these Pumpkin Pie Bars a pecan streusel topping.  I thought that these bars tasted great and I loved the idea of pumpkin pie in bar form.  I also loved the streusel topping and thought it went great with the pumpkin bars.  These  pumpkin bars are a great fall treat and I hope that you enjoy them!



Pumpkin Pie Bars

Yield: 12 bars

Pumpkin Pie Bars


  • 12 graham crackers, crushed
  • 5 tablespoons butter, melted
  • 2 large eggs
  • 1/2 cup sugar
  • 2 teaspoons of pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 can (15 ounces) pumpkin (not pumpkin pie mix)
  • 1 can (12 ounces) evaporated milk
  • Pecan Streusel
  • 2 tablespoons flour
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon cinnamon
  • 3 tablespoons cold butter, cut into cubes
  • 1/2 cups pecans, chopped


  1. Preheat the oven to 350 degrees
  2. Take the crushed graham crackers and mix with the melted butter in a 13x9 inch pan. Press the crust into the bottom of a 13x9 pan.
  3. Beat eggs slightly in a medium bowl using a whisk or a hand beater. Then beat in the sugar, pumpkin puree, evaporated, milk, salt, and pumpkin pie spice. Pour the filling into the prepared graham cracker crust.
  4. In a small bowl combine 2 tablespoons of flour and the brown sugar. Then cut in the butter into the combined mixture. Then mix in the cinnamon and the pecans. Sprinkle the topping over the pumpkin pie filling.
  5. Bake for 35 minutes or until a knife inserted in the center comes out clean.

Check out these other great pumpkin recipes:


  1. These bars look amazing! I love the pecan streusel topping. I bet they are out of this world :)

  2. I made these today using a outdoor ceramic grill ( Kamado Joe) I changed it up a bunch-

    Used Splenda instead of sugar
    Used Fat Free Evaporated Milk
    Used 7 egg whites instead of eggs
    Added – 1/4 ts of nutmeg, all spice and ginger
    Increased Cinnamon to 1 tablespoon
    Used 1 1/2 cups graham crackers
    reduced butter by 50%
    Added 2 tablespoons to drizzled over the crust before adding the filling-

    Made it at work and it is awesome- I am sure your is awesome too-

    Thanks- Chad

  3. These look amazing! I love anything involving pumpkin! Would love for you to come over and share at my link party http://mommyondemand.com/create-bake-4/

  4. What a fabulous idea! Bars in any form are always a good thing but pumpkin bars may be my favorite fall dessert :) These look fantastic!

  5. Oh these look delicious! Thanks for sharing.

  6. These look SO yummy! I love anything pumpkin and I am going to need to make these ASAP! {I pinned for later!} Thanks for sharing at DELISH:: a dessert only link party~ I picked these as my TOP DESSERT this week! I hope to see more of your yummy desserts this week, the party is LIVE now!

    ~ Jenn

  7. These look so delicious. Great way to jazz up the traditional pumpkin pie.

  8. Yummy…looks good. Can’t wait to try the recipe! Thanks for sharing. Beautiful photos too.


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