These easy pumpkin pie bars have the nostalgic spices and creamy custard you love about pumpkin pie, but in no-bake bar form! A silky no-bake pumpkin filling set atop a pecan oatmeal crust, they’re delicious served chilled with whipped cream and happen to be naturally vegan and gluten-free.
Instead of pumpkin pie, try these easy pumpkin bars.
Pumpkin pie is the most classic Thanksgiving dessert, but it isn’t the easiest to make or serve.
You have to contend with pie crust, and there’s the risk of the custard cracking in the oven.
Might I suggest you make this pumpkin pie bars recipe instead?
This no bake pumpkin dessert is a breeze to make, and even easier to slice and share.
Since there’s no oven involved, you don’t have to worry about overbaking (or juggling for oven space with the Thanksgiving turkey, and all of your other Thanksgiving side dishes).
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Canned pumpkin. I consistently have the best results with Libby’s brand, because it has less moisture than others I’ve tried. If possible, seek it out when making pumpkin desserts.
- Pumpkin Pie Spices. Rather than using a pre-made blend, I create my own ratio of cinnamon, ginger, nutmeg, and allspice. I loathe a bland pumpkin pie, so I really made sure to punch it up, especially the ginger, which makes these bars stand head-and-shoulders above other recipes.
- Coconut Milk. Make sure to use full-fat, or the filling won’t thicken properly. If you don’t need the bars to be vegan/dairy-free, you can use the same amount of heavy cream.
- Pure Maple Syrup. I love using this natural sweetener, and it gives the bars more complexity than granulated sugar alone.
- Cornstarch. The thickening agent that allows the bars to set. Be sure to cook the filling fully on the stove so the cornstarch activates.
- Dates, Pecans, and Oatmeal. Pulsed in the food processor, they make an easy-press, no-bake crust. These wholesome ingredients also keep these bars on the healthy side.
- Whipped Cream. A must for topping any pumpkin dessert, including this one. Use whipped coconut cream to keep the bars dairy-free/vegan if desired.
How to Make No Bake Pumpkin Pie Bars
Make the Crust (photo 1). Process the ingredients in the food processor in long bursts, until the mixture turns sticky and holds together when pressed.
Press the Crust into the Pan (photo 2). Use a measuring cup to make sure you pack it down and into the corners.
Combine the Filling Ingredients in a Saucepan (photo 3). Whisk them together and start heating over medium.
Cook and Stir the Filling (photo 4). As you go, the filling will bubble and thicken. Once it starts to pull away from the sides of the pot and the bubbles cannot be stirred down (you still see them popping as you stir), it’s done.
Spread and Cool (photo 5). While the filling is still warm, use an offset spatula to spread it over the crust. Chill completely before slicing.
More Easy Pumpkin Desserts
- Crustless Pumpkin Pie. All of the smooth, creamy custard, without the fuss of a crust.
- Vegan Pumpkin Pie. Another delicous, naturally sweetened, no bake pumpkin dessert with dates.
- Pumpkin Pecan Cobbler. A dump-and-bake dessert that creates its own caramel sauce in the pan as it cooks!
Pumpkin Pie Bars
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Ingredients
For the Crust
- 1 ¾ cups raw pecan halves
- ¾ cup old-fashioned rolled oats certified GF if needed
- 15 Medjool dates pitted, about 1 cup packed
- 1½ tablespoons virgin coconut oil melted, plus additional as needed
- ¼ teaspoon kosher salt
For the Pumpkin Pie Filling
- 1 15-ounce can pumpkin puree about 1 ¾ cups, do not use pumpkin pie filling
- 1 cup full-fat coconut milk or heavy cream
- ½ cup granulated sugar
- ¼ cup pure maple syrup
- 4½ tablespoons cornstarch
- 2 teaspoons pure vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
For Serving:
- Whipped cream or whipped coconut cream
Instructions
- Line a 9×9-inch pan with parchment paper, letting it hang over two opposite sides like handles.
- Make the crust: To the bowl of a food processor fitted with a steel blade, add the pecans, oats, dates, coconut oil, and salt. Process in 10-second bursts, until everything is broken down and the mixture looks coarse and sticky. Grab a small amount and squeeze it in your hand—it should hold together easily. If not, add an additional 1 teaspoon coconut oil and repeat (the moisture of your dates will determine how much coconut oil you need).
- Dump the crust into the baking dish and, with the back of a measuring cup, press it very firmly into an even layer, working it into the corners. Place in the refrigerator.
- In a medium saucepan, whisk together the filling ingredients: pumpkin, coconut milk, sugar, maple syrup, cornstarch, vanilla, cinnamon, allspice, ginger, nutmeg, and salt.
- Turn the heat to medium. Cook, whisking constantly (this is an arm workout! Embrace it). The mixture will first bubble gently, and when you stir, the bubbles will disappear. Then, the bubbles will get stronger. As soon as you can stir without the bubbles disappearing, start a timer. Continue cooking and stirring for 2 minutes more. The mixture will thicken and be harder to stir. This entire process will take 6 minutes or so.
- Pour the hot filling over the chilled crust and smooth the top. Let it cool on the counter for 20 minutes, then cover and refrigerate at least 6 hours, or overnight.
- Use the parchment paper to lift the bars onto a cutting board. Slice into bars of desired size. Top with whipped cream or whipped coconut cream as desired.
Notes
- TO STORE: Keep bars in the refrigerator for 1 to 2 days.
