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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Prepare the Baking Pan: Line an 8×8 or 9×9 inch baking pan with parchment paper or grease it well to prevent sticking.
- 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.
- Add Pumpkin Filling: Pour the pumpkin filling over the pressed crust and spread it evenly using a spoon.
- Top With Remaining Crust: Scatter the remaining crust crumbs evenly over the top of the pumpkin filling.
- Bake: Place the pan in the preheated oven and bake for 35 minutes or until the crust is golden and the filling is set.
- Cool and Chill: Allow the bars to cool completely at room temperature, then refrigerate for several hours until cold.
- 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
