You know how fall sneaks in with its crispy air and pumpkin-spiced everything?
For me, the turning leaves mean one thing: it’s time to bake.
My grandma used to make the silkiest pumpkin pie, and while I can’t eat her version anymore, these pumpkin pie bars take me right back to her cozy kitchen.
They’re rich, creamy, and have all the flavors of classic pumpkin pie—just gluten-free and dairy-free, so everyone at the table can enjoy them. Trust me, these bars will have you craving seconds!
Tips for Flavor and Nutrition
- Pumpkin Boost: Roast fresh pumpkin for extra depth of flavor. Slice in half, scoop the seeds, roast cut-side down at 400°F until soft, and puree.
- Crunch Factor: Toss in a handful of crushed pecans into the crust for a nutty surprise.
- Spice Up: Add a pinch of cardamom for a unique flavor twist.
Variations
- Nut-Free Option: Swap almond flour for gluten-free all-purpose flour and use sunflower seed butter in place of coconut oil.
- Low-Sugar: Replace coconut sugar with monk fruit sweetener or reduce the maple syrup.
- Vegan-Friendly: Use flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) instead of eggs.
Serving Suggestions
Slice into squares and serve chilled or at room temp. Top each bar with a dollop of whipped coconut cream and a sprinkle of cinnamon. For a fancy touch, drizzle with a little maple syrup right before serving.
Print
Gluten-Free Pumpkin Pie Bars {Dairy-Free Option}
- Total Time: 1 hour
- Yield: 9 bars 1x
- Diet: Gluten Free
Description
Creamy, spiced pumpkin pie bars with a crisp gluten-free crust. Perfect for fall gatherings and easy to make dairy-free or vegan!
Ingredients
For the Crust:
- 1 ¾ cups gluten-free oats
- ½ cup almond flour
- ⅓ cup coconut sugar
- ½ teaspoon cinnamon
- ½ cup coconut oil, melted (or unsalted butter for non-dairy-free)
For the Filling:
- 1 can (15 oz) pure pumpkin puree
- ¾ cup canned coconut milk (or dairy milk if preferred)
- 2 large eggs (or flax eggs for vegan)
- ½ cup maple syrup
- ⅓ cup coconut sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- Pinch of salt
Instructions
- Prep Work: Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving overhang for easy lifting.
- Make the Crust:
- In a food processor, pulse oats, almond flour, coconut sugar, and cinnamon until crumbly.
- Add melted coconut oil and blend until the mixture holds together when pinched.
- Press evenly into the lined pan. Bake for 10 minutes, then let it cool slightly.
- Whip Up the Filling:
- In a large bowl, whisk together pumpkin puree, coconut milk, eggs, maple syrup, coconut sugar, vanilla, cinnamon, nutmeg, cloves, and salt until smooth.
- Pour the filling over the crust, smoothing the top with a spatula.
- Bake:
- Bake for 40–45 minutes, or until the center is just set. A little jiggle is fine—it’ll firm up as it cools.
- Cool Completely:
- Let the bars cool to room temperature, then refrigerate for at least 2 hours before slicing. Patience is key!
Notes
Chill bars for at least 2 hours for the best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 12g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg
