Do you love pumpkin pie but want an easy alternative that takes less time to make? These ultra easy pumpkin pie squares live up to their name! Super easy to make without sacrificing any of the flavors you crave!
Fall baking is my absolute favorite! The smells…the cold weather…the yummy flavors…it’s the best!
And if you have been reading my posts lately, you may have seen in my apple crisp recipe how I don’t love pies because of the crust. The truth is, that wasn’t always the case.
My grandma spent years teaching me how to make her simple, delicious pie crusts. She patiently walked me through the process every year when it was time to make apple or pumpkin pies.
I got pretty close in my efforts to make pie crusts as she did.
Unfortunately, my skills and knowledge never solidified because she suffered from Alzheimer’s Disease and started telling me all kinds of crazy variations from her recipe.
Oh how I wish I had been forward-thinking enough to write down her recipe and method!
Now I’m embarrassed to admit that I let that knowledge slip. Life got busy, I got lazy. I didn’t keep practicing. Instead, I started using store-bought crusts. And my love for pies went out the door…
But I, like so many people, love pumpkin dishes. And pumpkin pie is right up there at the top.
Love pumpkin dishes too?
- Mini Pumpkin Cheesecakes with Salted Caramel Crunch Topping
- Try our delicious and crazy easy Pumpkin Bread!
Ultra Easy Pumpkin Pie Squares Recipe That Uses Canned Pumpkin
Next is the matter of the pumpkin filling. While I used to cut up the pumpkin and cook it down to use in pies, pumpkin pie and pumpkin pie bars really are perfect recipes for canned pumpkin.
Unfortunately (in my opinion), so many store-bought pumpkin pies contain pumpkin pie spice, which has 5 ingredients: cinnamon, nutmeg, ginger, cloves, and allspice.
Maybe it’s the influence of my grandma’s simple farm-life background, but for me, that’s too many spices in a pumpkin pie. It just ends up tasting too busy for me, and I don’t enjoy the pie.
My grandma only used cinnamon and nutmeg to spice her pumpkin pies, and that’s the way I like it. Simple. Delicious!
So, I had to figure out a Plan B for pumpkin pies since pumpkin pies aren’t as good with store-bought crusts, and I don’t like any store-bought pies that I have tasted.
Problem Solved: Ultra Easy Pumpkin Pie Squares
Enter pumpkin pie bars! I had this idea many years ago to make bars instead of pumpkin pie.
I tried several recipes over the years and then played around with ingredients until I landed upon the winning combination.
Bonus: because you bake in a 9×13 pan, it is perfect for a family gathering or a potluck! Cut them into squares for an ultra easy-to-serve dessert! Holiday dinner, perhaps?
I know many people are attached to their traditions for many different reasons. Pumpkin pie is definitely a tradition to hold dear. However, if you make these as well, you may find that your crowd loves both!
My family has certainly adopted a love for these pumpkin pie bars (and trust me…they were pumpkin pie devotees!).
I personally love the ease of these bars, and I still get that pumpkin pie fix from the pumpkin filling layer. Plus, I get the crumble top that I love (it is optional if you don’t like that) and the slightly crunchy bottom crust layer.
Yum! I hope you love them as much as we do!
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Servings | Prep Time |
15-18 servings | 10 minutes |
Cook Time | Passive Time |
30-35 minutes | 10 minutes |
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Our Easy Pumpkin Pie bars are simple to make and disappear fast! With delicious pumpkin filling on top of a cookie-like crust, they will become the new family favorite!
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- 1 1/2 cups all purpose flour
- 1 cup finely chopped nuts
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 2 teaspoons ground cinnamon divided
- 3/4 cup butter or margarine
- 1 15 oz can pumpkin
- 1 14 oz can sweetened condensed milk
- 2 eggs beaten
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon all purpose flour
- Preheat oven to 375 degrees F.
- In a medium bowl, combine 1 1/2 cups flour, nuts, sugars and 1 teaspoon cinnamon.
- Add butter, mix until crumbly.
- Reserve 1 1/4 cups of the mixture.
- Pat remaining mixture on bottom of ungreased 13x9-inch baking pan.
- Meanwhile, in a large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, remaining 1 teaspoon cinnamon, nutmeg, allspice and salt; mix well.
- Pour evenly over crust.
- Mix reserved crumbs with 1 tablespoon flour. Sprinkle over pumpkin mixture.
- Bake 30 to 35 minutes or until set. Cool 10 minutes. Serve warm.
- Store leftovers in refrigerator.
If you don't prefer the crumbly topping on these bars, simply leave it off and sprinkle them with a little powdered sugar.
Grace Bertou says
Omg my boyfriend would love these. I’ll have to try this recipe
Heather says
Hi Grace! They are pretty spectacular! My family starts requesting them about…now!
Wendy Clark says
Oh boy, these look yummy.
Heather says
Oh Wendy…these are SO good!! I hope you make them this year…and even better, they are EASY!
Chelsea says
So yummy! I’m definitely making some. Pumpkin pie is my favorite type of pie.
Heather says
I love pumpkin pie too! And honestly I love these bars even more now!! Thanks for stopping by, Chelsea!!
Christina Gould says
I’ve never seen a recipe for pumpkin pie bars before. What a great idea. Thanks for posting!
Heather says
Hey Christina! You’re welcome! I hope you try them (and love them)! I seriously don’t even make pie anymore – we love these more!
Paula Pennachio says
I really needed a recipe like this, thank you
Heather says
Hi Paula! I’m so glad I could help you out! I hope you love it like we do!
Jennifer Alford says
oh im in love i have to try these
Heather says
Hey Jennifer! They are SO good! I am seriously almost drooling right now, thinking about them! Lol I hope you love them!