Awesome Crustless Pumpkin Bar Recipe You Need To Know About

This is an awesome crustless pumpkin bar recipe that you really do need to know about right now.

I found this recipe in my old recipe box from 8th Grade Home Economics class back in the 1990’s. Every student shared a recipe to helped all of us fill our boxes, so this particular recipe is from an old classmate named Caleb. (Shout out to Caleb and his mom Sherie!)

It’s fun to find these old memories and tis the season to make pumpkin desserts, such as traditional pumpkin pie. But we prefer these crustless pumpkin bars to a crust pumpkin pie because it’s so easy. I am sure there are crustless pumpkin pie recipes out there in the world but this crustless pumpkin bar recipe is just such a good thing. So my girls and I made them. And again. And again. 

We were hooked. They are just so good that we keep making them whenever we have some pumpkin to use. This is a great recipe loaded with pumpkin flavor that make great school snacks, pot luck desserts, treats for the holiday season and just to eat ourselves. But I realized one thing. 

I hadn’t shared them with you, yet! So in this post, you’ll find:

– A complete ingredient list with baking instructions for this awesome crustless pumpkin bar recipe. 
– Recipe for cream cheese frosting that makes these healthy pumpkin bars complete. 
– How to store and freeze pumpkin bars so you can make the same recipe stretch longer. 

You’re going to love this crust-free version for any special occasion and I’m so excited to share them with you. 

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Ingredients for this recipe

– 2 Cups White Sugar or Sugar alternatives
– 1 Cup Oil or Applesauce
– 4 Large Eggs
– 2 Cups Flour
– 2 Teaspoons Baking Powder
– 1 Teaspoon Baking Soda
– 1 1/2 Teaspoon Cinnamon
– 2 Cups Pumpkin Puree
– Whipped Cream for Topping (Optional)

How to Make This Crustless Pumpkin Bar Recipe

Cream sugar, oil and eggs. Blend in dry ingredients in a large bowl and add in the creamy pumpkin filling. Prepare a pan with nonstick cooking spray so they won’t stick to the bottom. Pour batter into your prepared pan of choice. Bake in large cookie sheet with sides or a baking dish of your choice in a preheated oven for 20-25 minutes at 350 degrees F. Check for doneness the most accurate way with a toothpick or smooth knife. 

When the pumpkin bars are done, let them cool completely at room temperature before cutting into it. Cut into squares (or bars, if you will) and enjoy them just as they are. Or you can frost them with the infamous cream cheese frosting! Here’s how to make that. 

How to Make Cream Cheese Frosting

I mentioned above whipped cream for topping. The first time I ever made the crustless pumpkin bar, I topped with tasty whipped cream. YUM!

But here’s another perfect way I discovered last year that works wonderful with this crustless pumpkin bar recipe. It’s true – This crustless pumpkin bar recipe is good but it is an amazing crustless pumpkin bar recipe with cream cheese frosting. Here’s what you need:

– 3 Ounces of Cream Cheese,
– 3/4 Stick Margarine,
– 1 teaspoon vanilla extract,
– 3 cups powdered sugar.

Cream all of the ingredients together in a large mixing bowl until smooth and creamy. I like to use an electric mixer to cream this together. Spread evenly over the pumpkin bars. Yummm!

You’ll Fall in Love with This Crustless Pumpkin Bar Recipe 

There’s lots of reasons to fall in love with these pumpkin bars. For one thing, they are delicious. Soft and creamy. Addictive. And even better the next day.

The other amazing thing you’ll love about pumpkin bars is they are a healthy option as a dessert! Yes, they are sweet but they are also lower in calories than other dessert. A cup of raw pumpkin is only 42 calories. 

Here’s some more reasons to love pumpkin bars. 

Are These Pumpkin Bars Healthy?

These pumpkin bars are a dessert with all the health benefits of pumpkin. I’ll get into the health benefits of pumpkin in just a second. But first, what is pumpkin really?

Well, it’s a winter squash that has made its way into its own class. It’s generally planted in mid summer to be ready by September in time for Fall. As a squash, pumpkin is viewed as a vegetable

but actually, pumpkin is more scientifically a fruit because it contains seeds. 

So, is pumpkin healthy?  As a fruit, it is very nutritious and linked to many health benefits. Let’s go into those now. 

What are the Health Benefits of Pumpkin?

First of all, pumpkin is packed full of Vitamin A, Beta-Carotene and minerals beneficial to our bodies and minds. The immunity boosters helps to improve eyesight and make skin look healthy. 

It’s also loaded in Vitamin C, Potassium and Fiber, which benefits heart health

It’s also low in calories and net carbs, making in great to use in a tasty dessert treat. 

Finally, pumpkin is high in antioxidants, resulting in a lower risk of cancer and other diseases. 

Can I Use Homemade Pumpkin Puree?

The best part of these crustless pumpkin bars is obviously the fresh pumpkin. Yes, you could buy pumpkin from the grocery store but I prefer to use pure pumpkin from the pumpkins we grow

on our farm. Just slice open the pumpkin, remove seeds and bake on a wire rack until the pumpkin is soft. Then, add the fresh pumpkin to your pumpkin pie bars recipe. Add in some pumpkin

pie spice for some extra pumpkin spice flavor.

If you don’t have fresh pumpkin to use, you could use sweet potatoes or butternut in it’s place. Either one is a great alternative to pumpkin in a pinch. 

So, next time you get ready to make this, you’ll be ready with real pumpkin pie filling. 

If you need more help making homemade pumpkin puree, go here for the full simple recipe. 

How to Store These Yummy Crustless Pumpkin Bars

It’s very important to store pumpkin bars in a covered container to keep them from drying out. So, literally any airtight container with a lid or some kind of plastic wrap or aluminum foil cover will be great. Store them in the refrigerator for up to two weeks. 

Can these pumpkin bars be frozen? Absolutely! Make a double or even a triple batch of these glorious pumpkin bars and freeze them for up to one year in a freezer safe container. 

After you bake the bars, let them cool completely. Then, cut them into bars and place them in a freezer safe container. You can also use a cardboard or cutting board tray to set them on and then cover with freezer safe paper. 

Doesn’t matter how you do it but you need to make sure you’re using a high quality freezer safe material. 

You could also frost the bars first before you place them into the freezer safe container. Yes – You can definitely freeze the frosting as well. It does work better, though, if you frost the pumpkin bars while they are fresh. 

This is a great time saver to do this. You can share these pumpkin bars for any holiday, celebration or “just because.”

Celebrate Life With This Crustless Pumpkin Bar Recipe

Not only do I love growing pumpkins in my garden. I absolutely love cooking with pumpkin as well. 

This awesome crustless pumpkin bar recipe is for you if you’re looking for a simple dessert with simple ingredients to make with pumpkin. It gets a 5-Star rating every time we make it plus it’s an easy recipe to share with others.  And you can also store and freeze them for later sharing. 

Because these pumpkin bars should be so shared with everyone you know. Please share with me if you made this recipe and shared it with others! 

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