Pumpkin pie for breakfast? Yes, please! These easy pumpkin bars are loaded with fall flavor from creamy pumpkin and fall spices, all nestled in a crunchy granola crust. Yum!
Photos by Emily Caruso. Recipe by me.
After Thanksgiving, my mom used to always buy pumpkin pies on sale and let us eat them for breakfast. Yep—breakfast.
Because of this, my association with pumpkin pie has always been: breakfast food. And really, it's not that much of a stretch—pumpkin is a vegetable and it's full of fiber, so it's healthy!
And then there are eggs and milk. Totally breakfast-y!
So perhaps that's what inspired me to make a few healthy-ish twists to these pumpkin bars.
Instead of a traditional pie crust, I made a crust with granola. As a bonus, it's also a much easier crust to make: you pulse the granola in your food processor, add melted coconut oil, and press the mixture into the bottom of a baking dish.
I used maple syrup to sweeten these bars in place of granulated sugar—not too much, because this is breakfast, not dessert, but just enough.
Greek yogurt adds a little bit of tang (kind of like pumpkin cheesecake!) and some protein to the mix.
So you can decide whether to serve these pumpkin pie bars as an incredibly easy pumpkin dessert or a slightly decadent breakfast treat!
Key Ingredients & Substitutions
- Granola. This is the whole crust, so pick one you'd happily eat by the handful. I used a vanilla almond granola, but a classic oat granola like Bob's Red Mill Classic Granola works well too. Anything with cinnamon, pecans, or maple is a natural match for pumpkin; skip granolas with big chocolate chunks or dried fruit that can burn.
- Coconut oil. Melted coconut oil binds the crumbs so they bake into a crisp base. Melted butter works the same way if that's what you have.
- Pumpkin puree. Use plain canned pumpkin (one 15-ounce can) or homemade pumpkin puree. If your homemade puree is watery, let it drain in a fine-mesh strainer for 20 minutes first so the bars set properly.
- Eggs. Two eggs give the filling its custardy, sliceable texture, just like a pumpkin pie.
- Milk and Greek yogurt. Reduced-fat milk keeps the filling light, and plain Greek yogurt adds tang and protein. Whole milk makes the bars a little richer, and regular plain yogurt works if it's on the thick side.
- Maple syrup. Pure maple syrup sweetens the filling gently. Honey or brown sugar can stand in, though brown sugar will make the bars a bit sweeter.
- Pumpkin pie spice. A full tablespoon of pumpkin pie spice gives these bars their classic flavor. No blend on hand? Mix 2 teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and a pinch of cloves.
Helpful Tips
Use pumpkin puree, not pie filling. Be sure you are using pumpkin puree for this recipe, not the pre-sweetened pumpkin pie filling. It will be much too sweet if you use the latter!
Pack the crust firmly. The granola crust will look a little more crumbly than a typical crust. Press it into the pan with the bottom of a measuring cup so it's packed evenly into the corners, and it will hold together after baking. No food processor? Crush the granola in a zip-top bag with a rolling pin.
Bake until just set. The filling is done when the edges are set and the center only wobbles slightly when you nudge the pan. Overbaking can make the top crack and the texture turn rubbery, so start checking at 35 minutes.
Chill before slicing. Like pumpkin pie, these bars firm up as they cool. Let them cool completely, then refrigerate for an hour or so before cutting. Wipe your knife between cuts for clean edges.
Want it plant based? If you're looking for a completely plant based recipe, go check out these vegan pumpkin bars.
Variations
- Pumpkin cheesecake bars. Swap the Greek yogurt for the same amount of softened cream cheese, beaten until smooth before adding the other filling ingredients.
- Nutty crunch. Sprinkle ½ cup chopped pecans or walnuts over the filling before baking for a crunchy, pie-shop-style topping.
- Chocolate chip. Scatter a handful of mini chocolate chips over the crust before pouring in the filling.
- Gluten-free. Use a certified gluten-free granola; everything else in the recipe is naturally gluten-free.
- Maple pecan crust. Replace ½ cup of the granola with toasted pecans and pulse them together for a richer, nuttier base.
Serving Ideas
For breakfast, serve a bar with a dollop of Greek yogurt, a drizzle of maple syrup, and a sprinkle of extra granola on top. A cup of coffee or a homemade pumpkin spice latte on the side makes it feel like a cozy fall morning.
For dessert, top the bars with whipped cream and a dusting of cinnamon, and serve them slightly chilled. They're also easy to pack for lunches, brunch potlucks, and Thanksgiving weekend breakfasts, since they travel better than a whole pie.
Storing & Freezing
Kept in the fridge, these pumpkin pie bars will last you a full week. Store them in an airtight container, with a sheet of parchment paper between layers so they don't stick together.
They can also be frozen for up to 2 months. After they've cooled, wrap them individually and place them in a zip-top bag in the freezer. To serve, thaw them in the refrigerator overnight. They're best eaten cold or at room temperature, so there's no need to reheat.
More Pumpkin Recipes
If you're starting to plan that holiday menu, be sure to check out our new Vegan Thanksgiving and Vegan Christmas cookbooks.
And if you love these pumpkin bars, be sure to check out these other tasty treats:
- 22+ Pumpkin Dessert Ideas
- Easy Pumpkin Bread
- Healthy Pumpkin Muffins
- Pumpkin Baked Oatmeal
- Vegan Pumpkin Pancakes
- Chocolate Pumpkin Mug Cake
📖 Recipe
Equipment
Ingredients
- 2 ¼ cup granola
- ¼ cup coconut oil, melted
- 15 oz pumpkin puree, canned
- 2 eggs, lightly beaten
- 1 cup reduced-fat milk
- ⅔ cup plain Greek yogurt
- ½ cup maple syrup
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F. Lightly grease a 9 x 13-inch baking pan with cooking spray or oil.
- Pulse the granola in a food processor until coarse crumbs form. (If you don't have a food processor, put the granola in a zip-top bag and crush it with a rolling pin.)
- Stir the melted coconut oil into the granola crumbs, then press the mixture firmly and evenly into the bottom of the pan. (It will be a little more crumbly than a typical crust-don't worry, it will hold together after baking!)
- In a large bowl, whisk together the pumpkin puree, eggs, milk, Greek yogurt, maple syrup, pumpkin pie spice, vanilla, and salt until smooth. Pour the pumpkin mixture over the granola crust and spread it evenly.
- Bake for 35-40 minutes, until the edges are set and the center jiggles only slightly.
- Let the bars cool completely in the pan, then refrigerate for at least 1 hour before cutting into 12 bars.
Emma {Emma's Little Kitchen} says
This is so clever! I love the granola base, its sort of like a breakfast cheese cake- FAB!
Kiersten says
It kind of is! The Greek yogurt definitely makes it a little cheesecake-y, but not to the point where it's heavy and feels like a dessert.
Megan @ Skinny Fitalicious says
Yum! This looks delicious. Using granola as a base is genius!
Sue|theviewfromgreatisland says
I love this idea--your mom is a smart lady! These sound just perfect.
Katie (The Muffin Myth) says
Leftover pumpkin pie is one of my favourite breakfasts! I always make extra just to have some on hand for breakfast during the week. These bars look amazing and I love that they're freezer friendly too. Definitely will be making a batch soon!
Kiersten says
They are SO GOOD to have on hand in the freezer. If I don't have something ready to go for breakfast, I just don't have breakfast, so I'm all about recipes that can be frozen for later.
Wendy says
This sounds so yummy! Do you think it would worked with plain oats for the granola?
Kiersten says
I haven't tried it, but I think it would. You could add some chopped nuts and a touch of brown sugar or maple syrup too if you want some of the sweetness of granola.
Lauren Gaskill | Making Life Sweet says
I'm droooooling over here! Yum! Can't wait to make these. 🙂
Cara's Healthy Cravings says
What a fun idea! Pumpkin anytime!
Elizabeth says
It looks so good, but could it be vegan?
Kiersten says
I think it would be pretty difficult to take this recipe and come up with substitutions to veganize it. Instead, I'd take a vegan pumpkin pie recipe and use the filling with this crust. It's better than experimenting with substitutions and ending up with something inedible. 🙂
Ann (Fountain Avenue Kitchen) says
When I read that you ate pumpkin pie for breakfast, I knew we were kindred spirits and I made this right away. It's lightly sweet and totally delicious. My teenage boys enjoyed it, too. I shared over my way...thanks for a great recipe and a good memory!
Kiersten says
I'm so glad you enjoyed the recipe! 🙂
June @ How to Philosophize with Cake says
What an amazing idea! I'd love to have a bar of pumpkin pie for breakfast. Love the granola crust too 🙂
Jamie says
I made these and they were really good! I think you can err on the side of more granola, as the crust layer seemed thin in spots, but it also gets kind of 'absorbed' into the filling so you're never overwhelmed. (Just as an FYI for anyone curious about making these themselves). I now have a bit of leftover granola I could have easily used up. Anyway, they are super tasty and I'll most likely make them again for another breakfast! I like that you can have a rather large serving without being toooo unhealthy 😉
Kiersten says
I'm glad you enjoyed them! And yes, the way the crust bakes into the filling, you can definitely use more granola if you prefer. 🙂
Emily says
Eating these right now. I made them last night. I didn't get to use Greek yogurt so they are not as thick as I would like them to be but either way they taste amazing. I'm all for anything pumpkin 🙂 love this page.
Kiersten says
I'm so glad you enjoyed the recipe! 🙂
Alicia @ Nutrition Realm says
Thanks for the amazing recipe Kiersten.
Totally love the idea and the look 🙂
Elaine Cobb says
I was born and lived in New England, Plymouth, MA actually, until I was 58 years old. Eating pie for breakfast is an old and common custom there. Yum. Love your recipe.
Casie says
I have made these a ton and they always are a hit! Thanks for the great recipe!
Brenda McBride says
is there a alternative for the coconut oil?
Nicole says
You could use vegetable shortening instead.