Pumpkin Pie Bars with Crunchy Streusel Topping – Easy & Delicious Homemade Recipe

🍂 Historical Overview

Pumpkin desserts have been a part of American fall traditions since the 17th century when early settlers used native pumpkins in their baking. Pumpkin pie became a symbol of harvest celebrations, especially Thanksgiving. Over time, bakers began to reinvent the classic pie into more portable forms — like these Pumpkin Pie Bars — offering all the comforting flavors of pumpkin pie with the convenience of handheld treats. The addition of a streusel topping gives a delightful modern twist, combining crumbly textures with spiced pumpkin filling.

Pumpkin Pie Bars with Crunchy Streusel Topping – Easy & Delicious Homemade Recipe

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• Author: Jenny Cooks
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 bars 1x

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Description

These Pumpkin Pie Bars with Crunchy Streusel Topping are cozy, sweet, and irresistibly buttery — the perfect fall dessert for Thanksgiving, Halloween, or cozy weekend baking. With a soft pumpkin spice filling and golden brown crumble topping, they deliver all the flavors of a classic pumpkin pie without the fuss of rolling dough. Whether you serve them warm with whipped cream or chilled from the fridge, these bars are sure to become your go-to autumn treat.

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Ingredients

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For the Crust:

• 1 cup all-purpose flour

• 1/2 cup cold unsalted butter, cubed

• 1/4 cup brown sugar

For the Pumpkin Filling:

• 1 1/2 cups pumpkin puree

• 2 large eggs

• 3/4 cup granulated sugar

• 1 tsp vanilla extract

• 1 tsp pumpkin pie spice

• 1/2 tsp cinnamon

• 1/2 cup evaporated milk

For the Streusel Topping:

• 3/4 cup flour

• 1/2 cup brown sugar

• 1/2 tsp cinnamon

• 1/3 cup melted butter

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Instructions

• Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.

• Combine flour, butter, and brown sugar for the crust. Press into the pan and bake for 15 minutes.

• In a bowl, whisk together pumpkin puree, eggs, sugar, vanilla, spices, and evaporated milk. Pour over the crust.

• Mix the streusel ingredients until crumbly, then sprinkle evenly over the pumpkin layer.

• Bake for 35–40 minutes or until set and golden brown on top.

 

• Cool completely before cutting into bars

  

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Notes

Substitute evaporated milk with heavy cream for extra richness.

Add chopped pecans or walnuts to the streusel for crunch.

Serve chilled for clean slices or warm with vanilla ice cream.

🍂 FAQ – Common Questions

1. Can I use fresh pumpkin instead of canned puree?
Yes! Roast and puree your pumpkin until smooth. Make sure to strain out excess liquid so your filling doesn’t become watery.

2. How can I make these bars gluten-free?
You can easily substitute the flour in both crust and streusel with a 1:1 gluten-free baking blend. Ensure your oats or add-ins are certified gluten-free.

3. What’s the best way to know when the bars are done baking?
The center should be set but slightly jiggly, similar to pumpkin pie. The streusel will be golden brown, and a toothpick inserted near the edge should come out clean.