Name: Sheet Pan Pumpkin Pie Bars
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 ½ Cups Graham Crackers; 2 Tablespoons Coconut Sugar (optional, makes a sweeter crust); ½ Teaspoon Kosher Salt; ½ Cup Unsalted Butter; 15 Ounces Pumpkin Puree (1 can); 2 Eggs; 14 Ounces Coconut Condensed Milk (or regular (1 can)); 2 Tablespoons Pumpkin Pie Spice; 1 ¼ Cups Raw Pecans (chopped); 3 Tablespoons Melted Butter (unsalted); 2 Tablespoons Coconut Sugar

Did you know you can make pumpkin pie in a sheet pan? Instead of fussing with a perfect pie crust or slicing tidy wedges, you just bake the whole thing flat and cut it into bars—or honestly, let people scoop it straight from the pan. It takes all the stress out of baking pie. These Sheet Pan Pumpkin Pie Bars start with a brown-butter graham cracker crust that tastes unreal, then gets topped with the easiest pumpkin pie filling made from just a few simple ingredients. Once it bakes, you finish it with a sweet pecan layer and let it cool. That’s it. Zero stress, all the classic pumpkin pie flavor.

Three thick pecan bars stacked on a green plate, topped with a scoop of vanilla ice cream. A fork is beside the bars, and more pecan bars and dessert items are in the background on a speckled countertop.

Friends, I love pumpkin pie, but I don’t always love the process that comes with making a traditional one. Getting the crust just right, hoping it doesn’t shrink or crack, and then trying to slice it neatly. It’s just a lot, especially during the holidays when your kitchen already feels like mission control. As much as I appreciate a classic pie moment, sometimes simple really is better.

That’s why this sheet pan version has become my go to. Did you know you can make pumpkin pie this way? Everything gets pressed into the bottom of the pan, baked flat, and you can cut it into clean bars, or to be quite honest, just let people scoop it out straight from the pan. No pressure to make anything look perfect. It starts with a brown butter graham cracker crust, gets topped with the easiest pumpkin filling (truly just a few ingredients whisked together), and finishes with a sweet pecan layer. It’s delicious, straightforward, and exactly the kind of dessert that makes the holidays feel special without adding extra work.

A variety of baking ingredients on a marble surface, including graham crackers, pecans, eggs, butter, brown sugar, pumpkin puree, spices, salt, melted butter, sweetened condensed milk, and a knife on a wooden board. — *To make these bars, you’ll need graham crackers, coconut sugar, salt, butter, pumpkin puree, eggs, coconut condensed milk, pumpkin pie spice, and pecans.*

A white saucepan pours melted butter into a bowl of graham cracker crumbs. Surrounding the bowl are eggs, canned pumpkin, cinnamon, condensed milk, and graham crackers on a marble countertop. — *To make these bars, you’ll need graham crackers, coconut sugar, salt, butter, pumpkin puree, eggs, coconut condensed milk, pumpkin pie spice, and pecans.*

What You Need to Make These Pumpkin Pie Bars

Graham Crackers: Once processed, they turn into soft, sandy crumbs that make the perfect base for these bars. They press into the pan and give that classic graham flavor without the fuss of rolling out a crust.
Coconut Sugar: This is optional for the crust, but it adds a gentle, caramel-like sweetness to the crust without relying on refined sugars. It rounds out the graham cracker flavor so nicely.
Kosher Salt: A pinch of kosher salt is essential here. It brings balance to the sweetness and gives the crust that subtle sweet and salty finish that keeps you coming back for another bite.
Unsalted Butter: You’ll brown the butter for the crust, which adds a rich, nutty flavor that makes the entire dessert taste extra special. It’s a tiny step that delivers big payoff.
Pumpkin Purée: Pure pumpkin is the heart of this filling. It’s smooth, cozy, and full of fall flavor. Make sure you’re using pumpkin purée and not pumpkin pie filling so you can control the sweetness and spices.
Eggs: These help the filling set properly and give it that classic, silky pumpkin pie texture. They’re the backbone of keeping everything together.

A baking pan with a graham cracker crust being covered by a thick, creamy pumpkin filling. Surrounding the pan are bowls with ingredients like cinnamon, pecans, melted butter, and broken eggshells. — While the crust is in the oven, prepare the pumpkin filling. Add the pumpkin puree, eggs, coconut condensed milk, and pumpkin pie spice to a large bowl and whisk until smooth. Pour the filling over the warm crust and return the pan to the oven.

Coconut Condensed Milk: This makes the filling perfectly creamy and naturally sweet. You can also use regular condensed milk if that’s what you have on hand; both work great.
Pumpkin Pie Spice: This blend gives you all the warm flavors of fall in one spoonful—cinnamon, nutmeg, ginger, and more. Make your own here.
Raw Pecans: Chopped pecans add the loveliest crunch to the top of the bars. As they bake, they toast and develop even more flavor, giving every bite a little texture.
Unsalted Butter (for topping): A small amount of melted butter helps the pecan topping stick together and bake into a golden, glossy layer on top of the pumpkin filling.
Coconut Sugar (for topping): Just a touch adds sweetness to the pecans and helps them caramelize slightly in the oven, making the topping taste like a simple pecan praline.

How to Make These Easy Pumpkin Pie Bars

To make these sheet pan pumpkin pie bars, begin by preheating your oven to 350F. Next, prepare the crust. In a food processor, add the graham crackers and process until the texture is like sand. Add the graham cracker crumbs, coconut sugar (if using), and kosher salt in a medium bowl and mix to combine. Set aside.

Then, brown the butter. Place the butter into a small saucepan over medium-low heat and let it melt, swirling the pan as it cooks. Continue cooking until the butter turns golden, smells nutty, and becomes fragrant. This should take about 3 minutes, but watch carefully so it doesn’t burn. Pour the browned butter into the bowl with the graham cracker mixture and mix well. It should look like wet sand. Transfer the mixture to the sheet and press it down firmly into an even layer. Bake it for 10 minutes.

A hand sprinkles chopped pecans onto a rectangular baked dessert in a green pan, surrounded by bowls of pecans, spices, salt, and a pink cloth on a light marbled surface. — *Add the chopped pecans, melted butter, & coconut sugar to a bowl and mix to combine. Spread the mixture evenly over the pumpkin layer.*

A teal baking tray holds several rectangular pecan bars with golden crust and pecan topping. A metal spatula is lifting one bar; a pink cloth and a plate are nearby on the table. — *Add the chopped pecans, melted butter, & coconut sugar to a bowl and mix to combine. Spread the mixture evenly over the pumpkin layer.*

While the crust is in the oven, prepare the pumpkin filling. Add the pumpkin puree, eggs, coconut condensed milk, and pumpkin pie spice to a large bowl and whisk until smooth. Pour the filling over the warm crust and return the pan to the oven and bake for 35-37 minutes, until the top looks puffy (it will settle as it cools).

Finally, prepare the pecan topping. Add the chopped pecans, melted butter, and coconut sugar to a small bowl and mix to combine. Spread the mixture evenly over the pumpkin layer. Let bars cool completely before slicing—you can refrigerate them to help them firm up. Slice into squares and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.