Want to serve pumpkin pie at your next holiday gathering but want to add a twist? These Brown Butter Pumpkin Pie Bars with Oat Streusel will be a crowd favorite! With a brown butter graham cracker crust and a buttery oat streusel topping these aren’t just any pumpkin pie bars. The pie filling is made with heavy cream, pumpkin puree, and eggs, no evaporated milk or pumpkin pie filling. Add a dollop of homemade whipped cream and you have a delicious layered dessert!
A Quick Look At The Recipe
Recipe: Pumpkin Pie Bars
Ready In: 1 hour + chilling time
Seasons: Fall, Thanksgiving, Christmas
Serves: 12 servings
Staple Ingredients: pumpkin puree, pecans, brown sugar, graham crackers, oats, butter, cinnamon.
What Makes It Special: these bars elevate the typical pumpkin pie with a brown butter graham cracker base, a custardy filling, and a crunchy oat and pecan streusel toppings. Paired with some whipped cream these have the perfect balance of flavor and texture.
I have to say, I’m not usually a pumpkin pie fan.. But these bars are balanced with a crunchy graham cracker base and a crunchy streusel so the pumpkin filling isn’t overwhelming. I decided to incorporate spice into every layer to give it that Fall feeling, cinnamon and pumpkin pie spice pair with the nutty brown butter.
This pumpkin pecan French toast bake shares a lot of the same flavors and it’s a perfect make ahead brunch or try my pumpkin streusel muffins! For clean slices it is best to let these bars chill for a bit before cutting, and of course you have to pair with whipped cream (fresh is better)!
I promise you and your guests will love these for Thanksgiving, Christmas, or just a random weekend get together! Find all of my fall recipes here or check out my delicious desserts!
Key Pumpkin Bar Ingredients
- Graham Crackers: Crushed into fine crumbs to form the base. About 14 full sheets, or two standard packs.
- Unsalted Butter: Browned for the crust to create a nutty, rich flavor.
- Brown Sugar: Adds sweetness and depth to both the crust and streusel.
- Ground Cinnamon: Warms up the graham base and ties in with the pumpkin spice.
- Pumpkin Puree: Use 100% pure pumpkin, not pumpkin pie filling.
- Eggs: Bind the filling and give it that classic custard-like texture.
- Pumpkin Pie Spice: A blend of warm spices that gives the bars their signature fall flavor.
- Vanilla Extract: Adds warmth and enhances the pumpkin flavor.
- Heavy Whipping Cream: Makes the filling creamy and smooth, avoid using milk or half-and-half for best results.
- Old-Fashioned Oats: The base of the crumbly streusel topping; gives great texture.
- Cold Butter: Cut into chunks for the streusel so it bakes up crisp and golden.
- Chopped Pecans or Walnuts: Optional, but they add a rich, nutty crunch.
How to Make the Pumpkin Pie Bars
Let’s talk a little about how to make the layered pumpkin bars (The printable instructions are in the recipe card below.)
Quick overview:
- Brown butter, prepare graham crust, bake.
- Prep custard filling and streusel, layer and bake.
- Cool, slice, and enjoy!
- Preheat oven to 350 degrees F. Heavily grease and/or line an 8×8 baking pan, set aside.
- In the base of a food processor combine graham crackers sheets, brown sugar, and cinnamon. Pulse to combine until the graham crackers are crushed completely and you have a fine mixture. Transfer to a bowl.
- Add butter to a large skillet, heat over medium-high heat stirring constantly for 4-6 minutes until the butter starts to brown. Scrape any brown bits off the bottom. Remove butter from the heat before it burns, you want it to have a dark amber color and nutty smell.
- Add butter to the graham cracker mixture and mix to combine, transfer to the prepared baking pan and press down to pack the crust down. This is easiest done with the back of a small measuring cup or stiff silicone spatula. Bake at 350 for 10 minutes.
- While the crust bakes in a large bowl combine the pumpkin puree, eggs, brown sugar, pumpkin pie spice, salt, vanilla, and cream. Whisk to combine. Pour over the baked graham cracker crust.
- In a separate mixing bowl combine the oats, butter, brown sugar, nuts, cinnamon, and salt for the streusel. Use you hands to combine the mixture until is resembles the size of peas. Sprinkle gently over the pumpkin pie filling, covering evenly.
- Bake uncovered at 350 for 55-65 minutes or until the bars are set. They will have a slight jiggle when done but the filling should not be runny. Allow to cool slightly before slicing. Serve with whipped cream and enjoy!
Recipe Variations
- Nut-Free: Skip the nuts in the streusel and replace them with extra oats or crushed graham crackers for the same crunch.
- Maple Twist: Swap half the brown sugar in the filling for pure maple syrup to give the bars a warm, caramel flavor.
- Coconut Oat Streusel: Replace part of the oats with shredded coconut.
- Pecan Streusel: Fold chopped pecans into the topping for a richer, more classic fall crunch.
- Gluten-Free: Use gluten-free graham crackers and certified gluten-free oats to make these bars safe for all diets.
- Mini Bar Bites: Bake in an 9×13 pan and cut smaller squares for bite-sized Thanksgiving dessert trays.
Creamy Pumpkin Pie Bars with Brown Butter Crust
Equipment
Ingredients
For the crust:
- 14 sheets Graham crackers, about 2 packs
- 8 tbsp Unsalted butter
- 1/3 cup Brown sugar
- 1 tsp Ground cinnamon
For the pie filling:
- 1, 15 oz. can Pumpkin puree, not pie filling
- 3 Eggs, room temperature
- 3/4 cup Brown sugar, packed
- 1 tbsp Pumpkin pie spice
- 1/4 tsp Salt
- 1 tsp Vanilla extract
- 1 1/4 cup Heavy whipping cream
For the streusel:
- 3/4 cup Old-fashioned oats
- 1/2 cup Butter, cold, cut into chunks
- 1/4 cup Brown sugar
- 1/4 cup Chopped pecans or walnuts
- 1 tsp Ground cinnamon
- 1/4 tsp Salt
- Fresh whipped cream , for topping
Instructions
- Preheat oven to 350 degrees F. Heavily grease and/or line an 8×8 baking pan, set aside.
- In the base of a food processor combine graham crackers sheets, brown sugar, and cinnamon. Pulse to combine until the graham crackers are crushed completely and you have a fine mixture. Transfer to a bowl.14 sheets Graham crackers, 1/3 cup Brown sugar, 1 tsp Ground cinnamon
- Add butter to a large skillet, heat over medium-high heat stirring constantly for 4-6 minutes until the butter starts to brown. Scrape any brown bits off the bottom. Remove butter from the heat before it burns, you want it to have a dark amber color and nutty smell.8 tbsp Unsalted butter
- Add butter to the graham cracker mixture and mix to combine, transfer to the prepared baking pan and press down to pack the crust down. This is easiest done with the back of a small measuring cup or stiff silicone spatula. Bake at 350 for 10 minutes.
- While the crust bakes in a large bowl combine the pumpkin puree, eggs, brown sugar, pumpkin pie spice, salt, vanilla, and cream. Whisk to combine. Pour over the baked graham cracker crust.1, 15 oz. can Pumpkin puree, 3 Eggs, 3/4 cup Brown sugar, packed, 1 tbsp Pumpkin pie spice , 1/4 tsp Salt , 1 tsp Vanilla extract , 1 1/4 cup Heavy whipping cream
- In a separate mixing bowl combine the oats, butter, brown sugar, nuts, cinnamon, and salt for the streusel. Use you hands to combine the mixture until is resembles the size of peas. Sprinkle gently over the pumpkin pie filling, covering evenly.3/4 cup Old-fashioned oats, 1/2 cup Butter, 1/4 cup Brown sugar , 1/4 cup Chopped pecans or walnuts , 1/4 tsp Salt, 1 tsp Ground cinnamon
- Bake uncovered at 350 for 55-65 minutes or until the bars are set. They will have a slight jiggle when done but the filling should not be runny. Allow to cool slightly before slicing. Serve with whipped cream and enjoy!Fresh whipped cream
Notes
- Let the butter brown slowly: remove from heat once it smells nutty and turns golden, don’t skip this step!
- Use pure pumpkin puree: Skip pumpkin pie filling, it contains sugar and spices that will throw off the flavor balance.
- Chill before slicing: Let the bars set completely in the fridge before cutting to get clean slices and allow the custard to set up.
- Make it ahead: These bars keep beautifully for a few days, making them perfect for holidays or entertaining. Wait to top with whipped cream until serving.
- Pan size: if you want thinner bars, these can be baked in a 9×13″ the graham cracker crust will be thinner and will only need to bake for 5-7 minutes. The custard will be thinner also and will need to bake for 35-40 minutes.
Nutrition
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Storage & Serving
To Store:
Let the bars cool completely, then refrigerate in an airtight container for up to 4–5 days.
To Serve:
These bars are best chilled, top with homemade whipped cream or a drizzle of caramel sauce.
Recipe FAQs
Yes! These bars are a perfect make-ahead dessert. Bake them a day or two in advance, then refrigerate once cooled.
You can, but you wont get the brown butter flavor! If you use a store-bought crust, all of the pumpkin filling may not fit.
The center should be set but still slightly jiggly, similar to pumpkin pie. The bars will set up in the fridge.
Yes! Replace the oats in the streusel with extra graham cracker crumbs or flour, and skip the nuts entirely. The oat streusel can be optional.
Yes. Because of the pumpkin custard-style filling, store the bars in the fridge once cooled. Serve chilled or at room temperature.
Tools I Find Useful
- USA Pan 8×8 – my go-to 9×13 and 8×8 pans, I love the sharp square corners and my desserts release easily!
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Pyrex Mixing Bowl Set – I love this set of nesting bowls. Pyrex glass does not break easily so you can trust on these bowls for years, they come in 3 useful sizes and can stack.
- Parchment Paper – love this for lining pans, it helps to easily life out bars and brownies for slicing.
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
