Easy Pumpkin Pie Bars with Crescent Roll Crust

Prep: 10 minCook: 50 min12 barsmediumAmerican
Easy Pumpkin Pie Bars with Crescent Roll Crust

These easy pumpkin pie bars feature a buttery crescent roll crust topped with a smooth, spiced pumpkin custard filling. The convenient bar format makes them perfect for potlucks, holiday gatherings, or when you want pumpkin pie flavors without the fuss of rolling pastry. Simply press crescent dough into a pan, pour in the pumpkin mixture, and bake until set. The result is all the warm spices and creamy texture of classic pumpkin pie in a portable, shareable form that cuts beautifully into neat squares.

VegetarianNut-Free

Ingredients

Yield: 12 bars
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
    graham cracker crust1:1Press 1.5 cups graham cracker crumbs mixed with 1/3 cup melted butter into pan

    4

  • 2 eggs
  • 1 can (15 oz) pumpkin (not pumpkin pie mix) or homemade pumpkin puree
  • 1 cup whipping cream
    evaporated milk1:1Creates slightly denser texture but still creamy

    4

    Full guide →
  • ½ cup brown sugar, packed
    maple syrup3/4 ratioUse 6 tablespoons maple syrup for more natural sweetness

    3

    Full guide →
  • ¼ cup corn syrup
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon salt
  • sweetened whipped cream, for garnish(optional)
  • additional pumpkin pie spice, for garnish(optional)

Instructions

  1. 1

    Heat oven to 350°F and line an 11x7-inch pan with parchment paper, leaving 1 to 2 inches hanging over the sides

  2. 2

    Unroll crescent dough sheet in the bottom of the pan and press with fingers into bottom and up the sides

  3. 3

    Beat eggs, pumpkin, whipping cream, brown sugar, corn syrup, pumpkin pie spice, and salt with a whisk until smooth and well blended

  4. 4

    Pour pumpkin mixture into pan over the dough

  5. 5

    Bake on middle oven rack for 45 to 50 minutes or until center is set

  6. 6

    Remove from oven to cooling rack and cool completely for about 1 hour 30 minutes

  7. 7

    Refrigerate until ready to serve

  8. 8

    Use hanging parchment paper to lift from pan and cut into 12 or 16 bars

  9. 9

    Garnish each bar just before serving with whipped cream or a dusting of pumpkin pie spice

Tips

Tip 1

Make sure to use plain pumpkin puree, not pumpkin pie mix, which already contains spices and sweeteners that would throw off the flavor balance.

Tip 2

Cool completely before cutting to ensure clean, neat bars that hold their shape when removed from the pan.

Tip 3

Line the pan with parchment paper extending over the sides to easily lift the bars out for cutting.

Good to Know

Storage

Store leftovers tightly covered in refrigerator for up to 3 days

Make Ahead

Can be made 1 day ahead and refrigerated until serving

Serve With

Serve chilled or at room temperature with whipped cream

Common Mistakes

Watch

Don't skip cooling completely or bars will be messy to cut

Watch

Don't use pumpkin pie mix instead of plain pumpkin or filling will be too sweet and spiced

Substitutions

crescent dough sheet→
graham cracker crust1:1Press 1.5 cups graham cracker crumbs mixed with 1/3 cup melted butter into pan

4

whipping cream→
evaporated milk1:1Creates slightly denser texture but still creamy

4

Full guide →
brown sugar→
maple syrup3/4 ratioUse 6 tablespoons maple syrup for more natural sweetness

3

Full guide →
Find more substitutions →

FAQ

Can I make these ahead of time?

Yes, these bars can be made up to 1 day ahead. Store covered in the refrigerator and add garnish just before serving.

How long will these keep in the refrigerator?

Properly stored in an airtight container, these pumpkin pie bars will keep for up to 3 days in the refrigerator.

Can I freeze these bars?

Yes, you can freeze the bars for up to 2 months. Wrap individual bars or the whole pan tightly in plastic wrap and foil before freezing.