These gluten-free pumpkin pie bars have the most delicious, creamy pumpkin pie filling and delicious, buttery shortbread crust! This is the most delicious gluten and dairy-free dessert, requiring minimal effort and time – perfect for fall time, Thanksgiving, Christmas, or any holiday get-together’s!
Love pumpkin pie but don’t love all the effort? Need an easy or last-minute holiday dessert for Thanksgiving or Christmas? I’ve got you covered! I’ve been so excited to share these pumpkin pie bars – everything you love about pumpkin pie but in bar form! This less intimidating version doesn’t require tons of equipment, time, or effort and comes together so quickly. Perfect for advanced and beginning bakers alike, this recipe isn’t finicky like some traditional pie recipes can be!
The best part is these pumpkin pie bars are gluten-free, dairy-free, and refined-sugar free but nobody would ever know! They have the perfect amount of flakey crust and the most delicious, perfectly spiced pumpkin pie filling. These are always on rotation during fall time and the holidays at our house and I hope they’ll become a staple for you as well!
Pumpkin pie bars recipe video
Why you’ll love this recipe
- Easy: This pumpkin pie comes together in one bowl or a food processor for minimal effort and minimal clean up!
- Dietary friendly: These bars are great for most diets including dairy-free, gluten-free, refined sugar-free, and paleo. They can also be made vegan if you choose to use a vegan pumpkin pie filling instead.
- Wholesome: These come together with simple, whole food ingredients and much lower in sugar and more nourishing than classic pumpkin pie.
- Flavor: You will have no idea these are a healthier option as they are perfectly spiced, sweetened just right, and full of flavor! They’re creamy and delicious!
- Perfect holiday or fall time dessert: Looking for a last-minute, low effort holiday, thanksgiving, or christmas dessert? Look no further!
How to make gluten-free pumpkin pie bars
Full ingredients, measurements, and recipe are in the recipe card at the bottom of the post! I love serving dessert bars at holiday gatherings because it’s nice to have smaller pieces incase someone just “wants a taste” or maybe they aren’t a whole slice of pie kind of person (ME lol).
Equipment
Ingredients
Crust
- Almond flour: Tiger nut flour works as a 1:1 nut-free substitute! Cashew flour will also work as a 1:1 sub!
- Coconut flour: Unfortunately, there are no substitutes for coconut flour in this recipe as it creates a sturdy, crust-like base!
- Maple syrup: Honey or agave also work.
- Coconut oil: You can substitute grass-fed butter, ghee, or avocado oil!
- Vanilla extract & sea salt
Filling
- Pumpkin puree
- Eggs: If you can’t have eggs, i’d recommend using your favorite vegan or eggless pumpkin pie filling recipe. You can simply make that, pour it over this crust, and bake according to the recipes instructions!
- Maple syrup: You can also sub honey or agave – keep in mind honey will produce a stronger honey-flavored pie!
- Full-fat canned coconut milk: I haven’t tested any substitutes but think a heavy cream would work as well.
- Arrowroot starch/flour: cornstarch will also work!
- Coconut sugar
- Baking staples: vanilla extract, pumpkin pie spice, cinnamon
Steps to make gluten-free pumpkin pie bars
- Step 1: Make the crust. Add all the crust ingredients to a bowl or food processor, mixing until combined. The dough should stick together. If it’s dry, add another tbsp of melted coconut oil. Then, press the crust into the bottom of the pan. Bake for 8-10 minutes, until lightly golden around the edges. Remove from oven and let cool.
- Step 2: Blend the filling. While the crust bakes, combine all of the pumpkin pie filling ingredients in a blender or bowl, until combined. Remove the crust from the oven and let cool for at least 5 minutes before adding the pie filling.
- Step 3: Bake. Bake again for 40-45 minutes until the center is set to touch. It’s okay if it’s still a little jiggly – you don’t want to over-bake it!
- Step 4: Serve! I love to top mine with coconut whipped cream and chopped pecans!
Serving suggestions
- Top pumpkin pie bars with ice cream or coconut whipped cream!
- Add chopped pecans for crunch.
- Add an extra sprinkle of cinnamon.
- Drizzle over some caramel glaze.
Expert Tips
- Don’t over-bake! Over baking will lead to a firmer filling.
faq’s
- Can I make this recipe in a pie pan? Of course, you would just slice them into slices rather than bars.
- Storing leftover pumpkin pie bars: Store leftover bars in an air-tight container in the fridge for 3-4 days, although they are best the first day or two!
More healthy dessert recipes to try
- Gluten-free brown sugar cinnamon pop tarts
- 2 ingredient Rolo’s
- Healthy Twix Cups
- Almond joys
- Pumpkin struesel bread
- Banana nut scones (paleo, gluten-free)
- Cinnamon swirl banana bread
- Gluten-free pumpkin spice scones
II just know you will love these paleo, gluten-free pumpkin pie bars! f you make this recipe, it’d mean the world to me if you left a star rating and review below! Also be sure to tag me in your creations on instagram @danishealthyeats!
Gluten-Free Pumpkin Pie Bars
Ingredients
Crust
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup maple syrup
- 1/4 cup coconut oil cup *use refined coconut oil for no coconut flavor
- 1 tsp vanilla extract & good pinch of sea salt
Filling
- 1 15 oz can Pumpkin puree *NOT pumpkin pie filling!
- 1/3 cup full-fat canned coconut milk
- 1/2 cup maple syrup
- 2 tbsp coconut sugar *optional, but I love the flavor it adds!
- 2 tsp vanilla extract
- 1 tbsp arrowroot powder (can sub cornstarch)
- 2 eggs
- 1 tbsp pumpkin pie spice
- 1/2 tsp cinnamon
- good pinch of sea salt
Optional toppings
- whipped cream (I used coconut whipped cream)
- chopped pecans
Instructions
- Preheat oven to 350F. Line an 8×8 square baking pan with parchment paper or grease it really well.
- Add all the crust ingredients to a bowl or food processor, mixing until combined. The dough should stick together. If it's dry, add another tbsp of melted coconut oil. Then, press the crust into the bottom of the pan. Bake for 8-10 minutes, until lightly golden around the edges. Remove from oven and let cool.
- While the crust bakes, combine all of the pumpkin pie filling ingredients in a blender or bowl, until combined. Remove the crust from the oven and let cool for at least 5 minutes before adding the pie filling.
- Pour the pumpkin pie filling onto the crust, using a spatula to make sure it's spread out evenly. Bake again for 40-45 minutes until the center is set to touch. It's okay if it's still just slightly jiggly – you don't want to over-bake it!
- Let the pumpkin pie bars cool for 30 minutes or so before placing them in the fridge to set for 2-3 hours before cutting into bars and enjoying!
