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Easy Freezer-Friendly Pumpkin Pie Bars with Streusel

Easy Freezer-Friendly Pumpkin Pie Bars with Streusel - featured image
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These pumpkin pie bars feature a buttery shortbread crust, silky pumpkin filling, and a crunchy brown sugar streusel topping. They are freezer-friendly, perfect for make-ahead holiday desserts, and require simple ingredients.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup powdered sugar
  • ¾ cup cold unsalted butter, cubed
  • ¼ teaspoon salt
  • 1 can (15 oz) pumpkin puree
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ½ cup all-purpose flour
  • ½ cup packed light brown sugar
  • ¼ cup old-fashioned oats
  • ½ teaspoon cinnamon
  • ¼ cup cold unsalted butter, cubed
  • ¼ cup chopped pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on long sides.
  2. In a food processor, pulse together 1 ½ cups flour, powdered sugar, and ¼ teaspoon salt. Add ¾ cup cold cubed butter and pulse until mixture resembles coarse meal with some pea-sized butter pieces. Press evenly into prepared pan. Bake 15-18 minutes until edges are golden. Set aside to cool slightly.
  3. In a large bowl, whisk together pumpkin puree, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Pour in heavy cream and vanilla, whisk until combined.
  4. In a small bowl, mix pumpkin pie spice and ½ teaspoon salt. Sprinkle over wet mixture and whisk until smooth and glossy.
  5. Pour pumpkin filling over warm crust. Bake at 350°F for 25 minutes.
  6. While filling bakes, make streusel: In a medium bowl, combine ½ cup flour, ½ cup brown sugar, oats, and cinnamon. Add ¼ cup cold cubed butter and work in with fingertips or pastry cutter until clumps form. Stir in pecans if using.
  7. After 25 minutes, sprinkle streusel evenly over filling. Bake another 15-20 minutes until streusel is golden and filling is set with slight jiggle in center.
  8. Cool completely in pan on wire rack, about 2 hours. For freezing, cover tightly with plastic wrap then aluminum foil. Freeze up to 3 months. Thaw overnight in refrigerator before slicing and serving.

Notes

Par-bake the crust to prevent sogginess. Use room temperature ingredients for a smooth filling. Cool completely before freezing to avoid condensation. Slice after thawing for cleaner cuts. If using a glass pan, reduce oven temperature by 25°F.

Nutrition

Keywords: pumpkin bars, freezer-friendly, streusel, Thanksgiving dessert, fall dessert, pumpkin pie bars

Find it online: https://platebelle.com/easy-freezer-friendly-pumpkin-pie-bars-with-streusel/