Easy Gluten Free Pumpkin Pie Bars Recipe

Introduction

These Easy Gluten Free Pumpkin Pie Bars are a delightful twist on the classic pumpkin pie, perfect for those avoiding gluten. They combine a crumbly coconut-infused crust with a creamy spiced pumpkin filling, making them an irresistible dessert or snack.

Ingredients

• 2 cups gluten free flour blend (* see note)
• ¾ cup cane sugar
• ¼ teaspoon baking powder (aluminum-free)
• ¼ teaspoon salt
• ½ cup unsweetened shredded coconut (*see notes for coconut free option)
• 11 tablespoons unsalted butter, melted (*see notes for dairy-free option)
• 15 ounces pumpkin puree (do not use pumpkin pie filling)
• 14 ounces sweetened condensed milk (regular or coconut dairy-free)
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 ½ teaspoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• Dash of salt

Instructions

1. Step 1: Preheat the oven to 350º F and position the oven rack in the middle of the oven.
2. Step 2: In a large bowl, combine the gluten free flour blend, cane sugar, baking powder, salt, and shredded coconut. Add the melted butter and mix until the mixture becomes crumbly.
3. Step 3: In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, pumpkin pie spice, cinnamon, and a dash of salt until smooth and well blended.
4. Step 4: Line an 8×8 or 9×9 inch pan with parchment paper or grease it lightly.
5. Step 5: Take half of the crust mixture and press it evenly into the bottom of the prepared pan using your hands or the bottom of a glass.
6. Step 6: Pour the pumpkin filling over the crust layer and use a spoon to spread it evenly across the pan.
7. Step 7: Scatter the remaining crust mixture over the top of the pumpkin filling, creating a crumbly topping.
8. Step 8: Bake for 35 minutes, then allow the bars to cool completely before placing them in the refrigerator to chill. Once cold, slice the bars and serve.

Tips & Variations

• For a dairy-free version, substitute the butter with a vegan butter or coconut oil and use coconut condensed milk.
• If you prefer to avoid coconut, omit the shredded coconut and replace it with extra gluten free flour or finely chopped nuts for added texture.
• Pressing the crust firmly ensures a sturdy base that holds the pumpkin filling well.
• To add an extra touch, sprinkle some chopped pecans or walnuts on top before baking for added crunch.

Storage

Store the pumpkin pie bars in an airtight container in the refrigerator for up to 5 days. They can be served chilled or at room temperature. To reheat, warm briefly in the microwave for about 10-15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, it’s important to use plain pumpkin puree rather than pumpkin pie filling, which contains added spices and sweeteners that can affect the flavor and texture of the bars.

How do I make these bars nut-free and coconut-free?

Simply omit the shredded coconut and replace it with extra gluten free flour or a nut-free alternative like oat flour. Also, use dairy-free butter alternatives if needed to keep the bars allergy-friendly.

Easy Gluten Free Pumpkin Pie Bars Recipe

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★★★★★

4.9 from 82 reviews

• Author: Charlotte
• Total Time: 4 hours 50 minutes
• Yield: 16 bars 1x
• Diet: Gluten Free

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Description

These Easy Gluten Free Pumpkin Pie Bars combine a crumbly coconut-infused gluten-free crust with a creamy pumpkin pie filling for a delightful fall dessert. Perfect for those avoiding gluten, these bars are baked to perfection and chilled before serving to deliver a rich, spiced pumpkin flavor in every bite.

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Ingredients

Scale 1x2x3x

Crust Ingredients

• 2 cups gluten free flour blend (see note)
• ¾ cup cane sugar
• ¼ teaspoon aluminum-free baking powder
• ¼ teaspoon salt
• ½ cup unsweetened shredded coconut (see notes for coconut free option)
• 11 tablespoons unsalted butter, melted (see notes for dairy-free option)

Filling Ingredients

• 15 ounces pumpkin puree (not pumpkin pie filling)
• 14 ounces sweetened condensed milk (regular or coconut dairy-free)
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 ½ teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• Dash of salt

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Instructions

1. Preheat Oven: Preheat your oven to 350º F (175º C) and position the oven rack in the middle of the oven to ensure even baking.
2. Make the Crust Mixture: In a large bowl, combine 2 cups gluten free flour blend, ¾ cup cane sugar, ¼ teaspoon baking powder, ¼ teaspoon salt, and ½ cup unsweetened shredded coconut. Add the 11 tablespoons of melted unsalted butter. Mix everything together until the mixture becomes crumbly.
3. Prepare Pumpkin Filling: In a medium bowl, whisk together 15 ounces pumpkin puree, 14 ounces sweetened condensed milk, 2 large eggs, 1 teaspoon vanilla extract, 1 ½ teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, and a dash of salt until the mixture is smooth and well-combined.
4. Prepare the Baking Pan: Line an 8×8 or 9×9 inch baking pan with parchment paper or grease it well to prevent sticking.
5. Press Crust into Pan: Take half of the crumbly crust mixture and press it firmly into the bottom of the prepared pan using your hands or the bottom of a glass to create an even layer.
6. Add Pumpkin Filling: Pour the pumpkin filling over the pressed crust and spread it evenly using a spoon.
7. Top With Remaining Crust: Scatter the remaining crust crumbs evenly over the top of the pumpkin filling.
8. Bake: Place the pan in the preheated oven and bake for 35 minutes or until the crust is golden and the filling is set.
9. Cool and Chill: Allow the bars to cool completely at room temperature, then refrigerate for several hours until cold.
10. Slice and Serve: Once chilled, slice the bars into squares and serve as a delicious gluten-free pumpkin dessert.

Notes

• Use a gluten free flour blend suitable for baking to ensure proper texture.
• For a coconut-free option, omit shredded coconut or replace it with an equal amount of additional gluten free flour blend.
• To make this dairy-free, substitute unsalted butter with a vegan butter or coconut oil and use coconut-based sweetened condensed milk.
• Do not substitute pumpkin puree with pumpkin pie filling as it contains additional sugar and spices.
• These bars must be refrigerated before slicing to hold their shape properly.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin pie bars, gluten free pumpkin dessert, pumpkin bars, gluten free baking, fall dessert