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stack of Crustless Pumpkin Pie Bars on a plate

Crustless Pumpkin Pie Bars

These easy crustless pumpkin pie bars are made with pumpkin puree, maple syrup, milk, eggs, and warm fall spices. They bake into a smooth pumpkin custard that firms up beautifully once chilled—no pie crust needed. Makes 9 bars.
Prep Time 10 minutes
Cook Time 45 minutes
Cooling/Chilling Time 2 hours
Total Time 2 hours 55 minutes

Ingredients

  • 1 can (15 ounces) pumpkin puree
  • 3 large eggs
  • ¾ cup milk (dairy or unsweetened non-dairy milk), divided
  • ⅓ cup pure maple syrup, depending on desired sweetness
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornstarch
  • 2 tablespoons oat flour
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves or allspice, optional
  • ¼ teaspoon salt
  • Chopped pecans, optional

Instructions

  • Preheat the oven to 350°F. Lightly grease an 8x8-inch baking dish.
  • In a small bowl, whisk the cornstarch with 2 tablespoons of the milk until completely smooth. Set aside.
  • In a large mixing bowl, whisk the eggs well.
  • Add the pumpkin puree, remaining milk, maple syrup, vanilla, oat flour, cinnamon, ginger, nutmeg, cloves or allspice if using, and salt. Whisk until smooth and no lumps of oat flour remain.
  • Whisk in the cornstarch mixture until completely combined.
  • Pour the pumpkin mixture into the prepared baking dish. Sprinkle chopped pecans over the top, if desired.
  • Bake for 45–50 minutes, or until the edges are set and the center has only a slight jiggle.
  • Cool completely at room temperature, then refrigerate until chilled for the firmest texture and cleanest slices.
  • Cut into squares and serve plain or topped with whipped cream and a sprinkle of cinnamon.

Notes

The bars will be soft and custardy while warm. They become much firmer after cooling and chilling.