Crustless Pumpkin Pie Bars (Easy Maple Pumpkin Dessert)

There is something about pumpkin pie filling that makes me wonder why we only eat it when it is tucked inside a pie crust.

Don’t get me wrong. I have absolutely nothing against pie crust. But sometimes I want all that creamy, warmly spiced pumpkin goodness without making an actual pie.

These crustless pumpkin pie bars are exactly that.

They’re made with pumpkin puree, eggs, milk, pure maple syrup, and those cozy fall spices that make the kitchen smell wonderful while they’re baking. Once they’re completely cooled and chilled, you can cut them into squares just like pumpkin pie bars—without making a crust at all.

And apparently they are also quite good for wandering through the kitchen and quietly cutting yourself another little piece.

Not that anyone around here would do such a thing.

These are the kind of simple fall dessert I love making. You don’t need a mixer, there isn’t a crust to roll out, and everything comes together in one bowl.

They’re also:

• Made with simple pantry ingredients
• Naturally sweetened with maple syrup
• Easy to mix by hand
• Delicious warm and custardy or cold and firm
• Easy to make ahead
• Full of pumpkin and warm fall spices

Best of all, nobody around here seemed to miss the crust.

Pumpkin Puree

You’ll need one 15-ounce can of pumpkin puree.

Be sure you’re buying 100% pumpkin puree and not pumpkin pie filling. Pumpkin pie filling already contains sweeteners and spices, while plain canned pumpkin lets us add our own.

Illinois Extension has a helpful explanation of what to look for when buying canned pumpkin.

Cornstarch and Oat Flour

A little cornstarch and oat flour help these pumpkin bars firm up enough to slice once they’re completely chilled. The cornstarch helps the pumpkin custard set, while the oat flour adds a little more structure to the bars.

I like to whisk the cornstarch with a couple tablespoons of the cold milk before adding it to the pumpkin mixture. That little extra step helps prevent stubborn cornstarch lumps.

Fall Spices

Cinnamon, ginger, nutmeg, and a little clove or allspice give these bars their pumpkin-pie flavor.

The cloves or allspice are optional, so if you aren’t a fan, simply leave them out.

Start by preheating your oven to 350°F and lightly greasing an 8×8-inch baking dish.

Before mixing the pumpkin filling, whisk the cornstarch with 2 tablespoons of the almond milk in a small bowl. You want it nice and smooth before it goes into your batter.

Whisk the eggs in a large bowl, then add the pumpkin puree, remaining almond milk, maple syrup, vanilla, oat flour, cinnamon, ginger, nutmeg, optional cloves or allspice, and salt.

Whisk everything together until the mixture is smooth and there are no lumps of oat flour.

Add your cornstarch mixture and whisk again.

Pour everything into your prepared baking dish. If you’re adding chopped pecans, sprinkle them over the top.

Bake for about 45–50 minutes.

You’re looking for set edges and a center that is just barely set. A little jiggle in the middle is perfectly fine. It will continue to firm as it cools.

These crustless pumpkin pie bars really don’t need much, but you can dress them up a little if you’d like.

Try them with chopped pecans, whipped cream or whipped coconut cream, or simply a dusting of cinnamon.

For Thanksgiving, a little whipped cream and a few chopped pecans would make these look especially pretty without adding much work.

🧺 How to Store Crustless Pumpkin Pie Bars

Once the bars are completely cool, cover the baking dish or transfer the bars to an airtight container and store them in the refrigerator.

Because this is an egg-based custard dessert, I prefer keeping it refrigerated rather than leaving it sitting on the counter.

They are especially good cold the next day—which makes this a handy dessert to prepare ahead of time.

Can You Freeze Pumpkin Pie Bars?

Yes! Let the bars cool and chill completely first, then cut them into individual portions and store them well wrapped in a freezer-safe container.

I love these bars cold straight from the refrigerator, but after they’ve been frozen, I prefer the texture warmed up a bit. I simply take an individual bar straight from the freezer and warm it in the microwave until it’s heated to my liking.

That makes it easy to keep a few tucked away in the freezer whenever you’re in the mood for a little pumpkin treat.

And if you happen to have leftover pumpkin puree from another recipe, pumpkin puree itself freezes well, too. Penn State Extension has simple instructions for safely freezing homemade pumpkin puree.