Gluten-free pumpkin pie bars are the perfect holiday dessert! They’re made with a flakey, shortbread crust and a sweet pumpkin filling.
Pumpkin Pie Bars
If you’re in need of a delicious pumpkin dessert this holiday season, these gluten-free pumpkin pie bars are the recipe for you. They pack in all of the delicious pumpkin pie flavors, with less effort and no pie dough necessary.
They’re naturally dairy and gluten-free, and make for the best seasonal treat!
I love this recipe because it takes minimal amount of active work, but just needs time to bake and chill. It’s the perfect dessert to make a day or two ahead of a holiday gathering and serve with some fresh whipped cream.
How to make gluten-free pumpkin pie bars
The recipe starts with a simple shortbread crust
- almond flour
- cassava or coconut flour
- coconut oil
- maple syrup
Combine everything together to form a dough, then flatten it into a 9 x 9 baking dish lined with parchment paper. I like to poke holes into the dough using a fork going across and down, before baking.
Next, prepare your pumpkin filling
The filling is made with pumpkin puree, maple syrup, full-fat coconut milk, and a few simple spices. It gets poured over the pre-baked crust and then baked until it fully sets.
The hardest part of this recipe is letting the bars chill in the fridge to set, but I promise they’re worth it! They’re filled with all the warm fall flavors, and are seriously so delicious. I can’t wait for you guys to try them.