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Easy Pumpkin Pie Bars (+Video)

These Easy Pumpkin Pie Bars can be whipped up in minutes and are so easy to slice and serve! Perfect for Thanksgiving and the holidays!

AN EASY WAY TO SERVE PUMPKIN PIE

This is one of those recipes that I make several times a season. This recipe for Easy Pumpkin Pie Bars totally works for sweet potato too. It’s a really simple way to easily serve a larger group of people as well, rather than trying to slice up a pie.

slices of Pumpkin Pie Bars on a plate and on a wire rack in the background.

FREQUENTLY ASKED QUESTIONS:

I don’t like crescent roll dough. What else can I use?

Once it’s all baked, it won’t taste like crescent dough at all. The flavors blend with the filling so you won’t taste it as a separate crescent dough flavor. However, you can use refrigerated pie crust or puff pastry as a substitute.

What if I don’t have an 11″x 7″ baking dish?

A 9″x 9″ or an 8″x 8″ baking dish can be sued. The bars will just come out thicker. You will probably have to add on to the baking time as well so just keep an eye on that.

Can this be frozen?

Yes. These bars can be frozen after baking. Just wrap well to prevent freezer burn.

Easy Pumpkin Pie Bars recipe from The Country Cook, bar shown on a white plate with small pumpkins in the background.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • Pillsbury refrigerated crescent dough sheet
  • canned pumpkin (not pumpkin pie mix)
  • large eggs
  • heavy whipping cream
  • corn syrup
  • packed brown sugar
  • PUMPKIN PIE SPICE
  • salt
Pillsbury crescent dough bars, light brown sugar, pumpkin pie filling, karo corn syrup, eggs, heavy whipping cream.

HOW TO MAKE EASY PUMPKIN PIE BARS:

Preheat oven to 350f degrees. Line 11×7 baking pan with parchment paper (see my notes at the end about different baking pan sizes).

natural parchment paper lined white baking dish.

If you are having trouble getting it to fit in, it’s easiest to make a cut straight through each corner of the parchment paper. This will help you tuck the corners, where necessary, to make it fit into the baking dish easier. Allow the excess parchment paper to hang over the edge of the dish.

parchment paper lining square baking dish showing a corn that has been cut.

Unroll crescent roll dough in the bottom of the baking dish. Gently press with your fingers and push it about halfway up all the sides.

crescent roll lined baking dish.

Now for the filling. In the bowl of your stand mixer or a large mixing bowl, mix together all of the other ingredients: pumpkin puree, eggs, heavy cream, corn syrup, brown sugar, pumpkin pie spice and salt.

pumpkin puree, eggs, heavy cream, corn syrup, brown sugar, pumpkin pie spice and salt in a clear glass mixing bowl for KitchenAid stand mixer.

 Stir until all ingredients are completely combined.

pumpkin pie filling mixed together in a glass bowl for KitchenAid stand mixer.

Pour the pumpkin pie filling over dough. If you have excess crescent dough going up the sides, just gently roll it down slightly. It creates a nice rolled edge around the bars.

Pumpkin Pie Filling spread into crescent roll dough on top of parchment paper in a Rovel white baking dish.

Bake on middle oven rack for about 45-55 minutes (or until the center is set).

cooling, rectangle pumpkin pie in a white baking dish, uncut.

Allow to cool completely before slicing (at least a couple of hours.) Once cooled, using the parchment paper hanging over the edges, lift it from the pan.

Pumpkin Pie Bars removed from parchment paper and placed on countertop.

 Cut into 4 rows by 3 rows to make 12 bars or 4 rows by 4 rows for 16 bars.

Easy Pumpkin Bar Bars shown sliced into 12 pieces.

Garnish each bar with a squirt of whipped cream or sprinkle with some pumpkin pie spice.

Pumpkin Pie Bar on a white plate and topped with whipped cream.

CRAVING MORE RECIPES? GIVE THESE A TRY!

Easy Pumpkin Pie Bars recipe

Easy Pumpkin Pie Bars (+Video)

These Easy Pumpkin Pie Bars can be whipped up in minutes and are so easy to slice and serve! Perfect for Thanksgiving and the holidays!
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Pumpkin Pie Bars
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 12
Calories: 201kcal

Ingredients

  • 1 can Pillsbury refrigerated crescent dough sheet
  • 15 ounce canned pumpkin puree (not pumpkin pie mix)
  • 2 large eggs
  • 1 cup heavy whipping cream
  • 1/4 cup corn syrup
  • 1/2 cup packed brown sugar
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt

Instructions

  • Preheat oven to 350f degrees.
  • Line 11 x 7 baking pan with parchment paper.
  • Unroll crescent roll dough in the bottom of the baking dish. Gently press with your fingers and push it about halfway up all the sides.
  • In the bowl of a stand mixer or a large mixing bowl, mix together all of the other ingredients: pumpkin puree, eggs, heavy cream, corn syrup, brown sugar, pumpkin pie spice and salt.
  • Pour the pumpkin pie filling over dough.
  • Bake on middle oven rack for about 45-55 minutes (or until the center is set.)
  • Allow to cool completely before slicing (at least a couple of hours.)
  • Once cooled, using the parchment paper hanging over the edges, lift it from the pan.
  • Garnish each bar with a dollop of whipped cream or sprinkle with some pumpkin pie spice.

Video

Notes

  • To keep this simple, we are using crescent roll dough as the crust. Once it’s all baked, it won’t taste like crescent dough at all. The flavors blend with the filling so you won’t taste it as a separate crescent dough flavor.
  • You can use refrigerated pie dough or even puff pastry dough as a substitute.
  • A 9×9 or 8×8 square baking dish may be substituted for the 11×7 baking dish. The bars will just come out a bit thicker.

Nutrition

Calories: 201kcal | Carbohydrates: 22g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 269mg | Potassium: 40mg | Sugar: 16g | Vitamin A: 345IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 0.5mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!
Originally published: October 2015
Updated & republished: November 2020
 
 

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15 Comments

  1. 5 stars
    I made this for an early Thanksgiving meal and it really worked! You can’t really tell it’s crescent dough, it just tastes like regular pie crust. I made mine sugar free and it was still great.

  2. These look yummy. Wondering if using a sheet pan would be okay? Don’t know it the wall of the baking dish does something to keeping the final product in tack or not? Seems it would be easier to remove from the flat pan.

    Thanks, just wondering.

    1. No, dont use a flat sheet pan. There’s enough batter with this recipe that you need to have at least half to an inch of dough up the sides to contain it.

  3. Wonderful recipe. Just wondering is there something I can substitute for the Kari syrup? Thank you for all you great recipes and tips. Love them.

  4. Awesome, this looks so delicious. I love pumpkin flavor very much, I can’t wait to try your recipe. Thank you so much for sharing this post!