Print

Perfect Gluten-Free Pumpkin Pie Bars: Easy Fall Dessert

gluten-free pumpkin pie bars - featured image
Print Recipe

These gluten-free pumpkin pie bars feature a buttery, shortbread-like crust and a creamy, spiced pumpkin filling that sets up perfectly. They are the ultimate easy fall dessert that everyone will love, whether gluten-free or not.

Ingredients

Scale
  • 1 ½ cups oat flour (certified gluten-free if needed)
  • 1 cup almond flour (finely ground, not almond meal)
  • ¼ cup coconut sugar (or packed light brown sugar)
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cut into small cubes
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 can (15 oz) pumpkin puree (100% pure pumpkin)
  • ¾ cup coconut sugar (or packed light brown sugar)
  • 2 large eggs, room temperature
  • 1 cup full-fat canned coconut milk (or heavy cream)
  • 2 tablespoons cornstarch
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • Whipped cream or coconut whipped cream (optional, for serving)
  • A light dusting of cinnamon (optional, for serving)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two opposite sides. Lightly grease the parchment with butter or cooking spray.
  2. Make the crust: In a food processor, combine 1 ½ cups oat flour, 1 cup almond flour, ¼ cup coconut sugar, and ½ teaspoon salt. Pulse to mix. Add the cold butter cubes and pulse until the mixture looks like coarse meal with some pea-sized butter pieces remaining.
  3. Add 1 large egg yolk and 1 teaspoon vanilla extract. Pulse until the dough starts to clump together. If it seems too dry, add 1 tablespoon of cold water and pulse once more.
  4. Press the dough evenly into the prepared pan. Use the bottom of a measuring cup or a flat glass to get it even. Prick the crust all over with a fork. Bake for 15 minutes, until lightly golden and set. Set aside to cool slightly.
  5. Make the filling: In a large bowl, whisk together 1 can (15 oz) pumpkin puree, ¾ cup coconut sugar, 2 large eggs, 1 cup full-fat coconut milk, 2 tablespoons cornstarch, 2 teaspoons pumpkin pie spice, and ½ teaspoon salt until completely smooth.
  6. Pour the pumpkin filling over the pre-baked crust. Gently tilt the pan to spread it evenly. Bake at 350°F (175°C) for 35–40 minutes, until the edges are set and the center jiggles just slightly when gently shaken.
  7. Let the bars cool completely in the pan on a wire rack. Once at room temperature, transfer the pan to the refrigerator and chill for at least 4 hours, or overnight.
  8. After chilling, use the parchment overhang to lift the entire block out of the pan. Place on a cutting board and slice into 16 squares. For cleanest cuts, wipe the knife clean between each slice.

Notes

Keep the butter cold for a flaky crust. Do not overmix the crust. Watch the baking time carefully; the center should still have a gentle jiggle when done. Chill fully before slicing for clean cuts. For dairy-free, use vegan butter and coconut milk. For nut-free, replace almond flour with sunflower seed flour or more oat flour.

Nutrition

Keywords: gluten-free pumpkin pie bars, pumpkin bars, gluten-free dessert, fall dessert, pumpkin pie bars, easy pumpkin dessert

Find it online: https://cookyep.com/perfect-gluten-free-pumpkin-pie-bars-easy-fall-dessert/