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
You’ll need:
- almond flour
- cassava or coconut flour
- coconut oil
- maple syrup
- salt
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.
More gluten-free desserts you’ll love:
Gluten-free Apple Walnut Loaf
S’mores Oatmeal Fudge Bars
Chocolate Chip Pumpkin Bars
Gluten-free Pumpkin Pie Bars
Ingredients
Crust
- 1 1/2 cups almond flour
- 1/4 cup cassava or coconut flour
- 1/4 cup + 1 tbsp coconut oil
- 1/4 cup pure maple syrup
- 1/4 tsp salt
Pumpkin Filling
- 1 can pumpkin puree, 15 oz
- 1/2 cup full-fat coconut milk, canned
- 1/2 cup maple syrup
- 2 tbsp coconut sugar
- 2 large eggs
- 2 tbsp tapioca flour or cornstarch
- 1 1/2 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- Pinch salt
Directions
- Preheat the oven to 350 F
- In a bowl, combine the crust ingredients and mix them together to form a dough. Press the crust down into a parchment lined 9 x 9 baking pan and spread evenly using a rubber spatula. Using a fork, poke holes throughout the dough.
- Bake the crust for 10 minutes and remove from the oven. Let cool while you prep the filling.
- Add all of the filling ingredients into a large bowl and whisk together until completely smooth.
- Pour the filling over the crust. Bake for 45-50 minutes, until the center doesn’t jiggle.
- Let the pan cool, then refrigerate the bars for at least 2 hours. You can also prepare this a day before and let it chill overnight.
- Once chilled, slice your bars. Serve cold or at room temperature.
- Keep refrigerated for up to 1 week.
Made it for the first time for Christmas. Multiplied the recipe by 1.5 while holding a baby so I know math was a little off, portions are forgiving, still turned out perfect, everyone loved it! Crust is awesome swap for pastry, thank you!
Amazing! I’m so happy it worked out well
I think arrowroot would work well here as a sub!