Are you cooking for a crowd this holiday season?

These Pumpkin Pie Bars will surely be helpful. Rather than baking two or three pumpkin pies, just whip up a pan of Pumpkin Pie Bars! You will get about 24 servings from this recipe. The crust is so yummy you might want to account for 2 servings per person though!

Pumpkin Pie squares

First, mix up the crust–flour, oats, brown sugar pecans and butter–I told you the crust was yummy!

Press into a 10×15 jelly roll pan.

pie crust

Bake for 15 minutes at 350˚.

While the crust is in the oven, mix up the filling–pumpkin, sweetened condensed milk, spices and eggs.

pumpkin and spice

Pour over baked crust and bake an additional 30-35 minutes.

Pumpkin pie filling

Pumpkin Pie for a crowd! Whipped Cream is optional but let’s get real…you want it!

Pumpkin Pie squares

 

Pumpkin Pie Bars

Crust:

1 1/4 cups all-purpose flour

3/4 cup oats (quick or old-fashioned)

1/2 cup packed brown sugar

1/2 cup chopped pecans

2/3 cup melted butter

Filling:

4 eggs

2 cans (15 ounce each) pumpkin

2 cans (14 ounce each) sweetened condensed milk

2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

1 tsp salt

*Preheat oven to 350˚F

*Combine crust ingredients. I mixed the dry ingredients together first, then added the butter.

*Press into a 10×15 jelly roll pan.

*Bake for 15 minutes.

*Meanwhile, whisk the filling ingredients together. Be sure your bowl is big enough. I used a 2 qt. bowl and it barely fit!

*Bake 30-35 minutes–until a toothpick comes out clean when inserted in the middle. Mine took 35 minutes.

*Cool at room temperature. Cut into squares. Top with whipped topping and, if you are feeling fancy, a pecan half!