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Home Recipes Cookies and Bars

Gluten Free Pumpkin Pie Bars Recipe

Published: Sep 12, 2022 by Sandi Gaertner · 14 Comments · This post may contain affiliate links

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a pinterest collage image of the pumpkin pie bars.

You will be hooked with one bite of these gluten free pumpkin pie bars. These scrumptious bars have a shortbread crust filled with sweet pumpkin pie. They are then topped with a sweet crumble topping! Make them in about 35 minutes!

a pumpkin pie bar on a small white plate.
Jump to:
  • Why This Recipe Is Great:
  • Ingredient Notes:
  • Recipe Step By Step Directions:
  • Tips and Recipe FAQ:
  • More Gluten Free Pumpkin Recipes:
  • 📖 Recipe
  • Fearless Dining
  • 💬 Comments

I am in love with this creamy gluten free pumpkin pie bars recipe. It is like eating hand-help pieces of pumpkin pie! The shortbread crust holds the pumpkin pie filling perfectly.

If you are looking for an easy gluten free pumpkin crumble bars recipe, this is an easy recipe to make. All you need are a few simple ingredients!

I am a self-proclaimed pumpkin fanatic. If you are as well, check out all of my delicious gluten free pumpkin recipes!

Why This Recipe Is Great:

  1. You get all of that yummy pumpkin pie flavor in an easy-to-eat bar.
  2. The crumb topping is really light and tasty!
  3. Serve this fall dessert at any holiday get-together!
  4. If you are a pumpkin spice lover, this will be your new favorite gluten free dessert!
  5. I include a coconut-free version. Just see the FAQ section below for this information.
  6. There is an easy dairy-free option! Most of my gluten free pumpkin recipes have dairy-free options. If you ever need help figuring out how to eliminate dairy in one of my recipes, just reach out via my contact form!

Ingredient Notes:

photos of the pumpkin pie bars ingredients.
  • Gluten Free Flour Blend - Most blends should work in this recipe. I tested it with King Arthur's Measure for Measure Gluten Free Blend. and Bob's Red Mill 1 to 1 Gluten Free Flour Blend.
  • Xanthan Gum - If your blend doesn't contain xanthan or guar gum, add one teaspoon.
  • Shredded Coconut - Use unsweetened.
  • Pumpkin Puree - Use pure pumpkin puree and not pumpkin pie filling.
  • Sweet Condensed Milk - You can use either regular condensed milk or dairy-free coconut milk condensed milk.
  • Butter - Use unsalted butter. If you are dairy-free, use a dairy-free butter like Earth Balance. Find out if Butter Is Gluten Free, it should be, but it is always good to double check!
  • Egg - Size Large.
  • Pumpkin Pie Spice - You can easily find premixed pumpkin pie spice for sale. If not, use ½ teaspoon ground cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon allspice.

I make a lot of bar recipes. I also have delicious Gluten Free Pumpkin Bars that are a good cross between a cookie and a snack cake!

Two gluten free pumpkin pie bars stacked on top of each other.

Recipe Step By Step Directions:

This recipe is very easy to make. Before you start, preheat your oven to 350º F and make sure the oven rack is in the middle position.

Photos of steps 1 and 2 making pumpkin pie bars.

Step 1: In a large mixing bowl, add the gluten free flour, shredded coconut, sugar, baking powder, and salt. Whisk to blend.

Add the melted butter and mix. The mixture will look very crumbly. Do not add more butter.

Step 2: In a medium bowl, add the pumpkin puree, condensed milk, pumpkin pie spice, and egg. Whisk to blend the wet ingredients together.

photos of steps 3 and 4 making pumpkin pie crumble bars.

Step 3: Put parchment paper down in a baking dish. I used an 8x8 baking dish. If you prefer, you can grease the pan. Either way would be fine. Pour half of the crust mixture into the pan.

Step 4: Press the crust mixture flat. Be sure it covers the whole bottom of the pan.

Step 5: Pour the pumpkin mixture over the crust. Take the remaining crust mixture and sprinkle the crumbles on top of the pumpkin pie filling.

Step 6: Bake the gluten free pumpkin pie bars at 350º F for 35 minutes. The actual baking time will vary depending on the pan size you use.

The baked pumpkin pie bars in an 8x8 pan.

Remove the bars from the oven and allow them to cool to room temperature on the stove. Move the bars to the refrigerator. Cool for one hour before cutting.

Tips and Recipe FAQ:

Should pumpkin pie bars be refrigerated?

Yes, you should always store the gluten free pumpkin pie bars in the refrigerator. Store them in an airtight container.

How long will these pumpkin pie bars keep fresh?

These pumpkin pie bars will keep fresh for up to four days.

How do you make these bars coconut-free?

If you want to make these bars coconut-free, make the crust from this Gluten Free Raspberry Bars recipe.

How do you make these bars dairy-free?

You can make these pumpkin bars dairy-free by using dairy-free butter and dairy-free coconut condensed milk.

Can you make these pumpkin pie bars vegan?

If you want to make these gluten free pumpkin pie bars vegan, use an egg replacer like Just Egg in place of the egg.

sliced pumpkin bars close up.

More Gluten Free Pumpkin Recipes:

  • Gluten Free Iced Pumpkin Cookies
  • Easy Gluten Free Pumpkin Whoopie Pies
  • Gluten Free Pumpkin Snickerdoodle Cookies
  • Gluten Free Pumpkin Cheesecake

📖 Recipe

a pumpkin pie bar on a small white plate.

Easy Gluten Free Pumpkin Pie Bars

Sandi Gaertner
Delicious homemade gluten free pumpkin pie bars. These pumpkin bars have a shortbread crust, creamy pumpkin pie middle, and then are topped with a sweet crumb topping!
5 from 6 votes
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Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 12 bars
Calories 362 kcal

Ingredients
  

Crust and Crumble

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

Pumpkin Pie Filling

  • 15 ounces pumpkin puree don't 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
 

  • Preheat the oven to 350º F and set the oven rack to the middle position.
  • In a large bow, add the crust ingredients. Mix until you have a crumbly mixture.
  • In a medium-sized mixing bowl, add the pumpkin filling ingredients and whisk to blend them together.
  • Line an 8x8 or 9x9 pan with parchment paper, or grease the pan.
  • Add half of the crust mixture to the pan and use your hands or the bottom of a glass to press the crust mixture down.
  • Pour the pumpkin mixture over this and use a spoon to spread it out to ensure it is evenly distributed across the bottom of the pan.
  • Take the remaining crust mixture and scatter the crumbs over the top of the pumpkin mixture.
  • Bake for 35 minutes. Cool then put into the refrigerator to get cold. Slice the gluten free pumpkin pie bars when they are cold.

Notes

  1. You can use any gluten free flour blend to make this recipe. Add one teaspoon if your blend doesn't contain xanthan or guar gum.
  2. If you can't eat coconut, make the crust recipe from my gluten free raspberry bars recipe.
  3. If you are dairy-free, use dairy-free butter and coconut-based condensed milk. (A few brands make this.)
  4. If you want to make these gluten free pumpkin pie bars vegan, use an egg replacer called Just Egg.
  5. Store these bars in the refrigerator in an airtight container. They will keep fresh for up to 4 days. You can also freeze them.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1barCalories: 362kcalCarbohydrates: 50gProtein: 7gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 80mgSodium: 119mgPotassium: 238mgFiber: 3gSugar: 34gVitamin A: 5985IUVitamin C: 2mgCalcium: 133mgIron: 2mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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Reader Interactions

Comments

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    Recipe Rating




  1. Denise Callihan

    August 17, 2023 at 6:42 pm

    Is it sweetened shredded coconut or unsweetened shredded coconut ?

    Reply
    • Sandi Gaertner

      August 18, 2023 at 8:19 am

      Hi Denise, I use unsweetened coconut.

      Reply
  2. flee68

    November 30, 2022 at 8:14 pm

    5 stars
    Great recipe! The only problem I ran into was the baking time of 25 minutes when I printed the recipe. It takes at least 45 minutes in my oven

    Reply
    • Sandi Gaertner

      December 01, 2022 at 9:52 am

      Interesting. Thank you for letting me know. What size pan did you use?

      Reply
  3. Madonna

    November 21, 2022 at 8:03 am

    Do you just use the parchment on the bottom of pan or sides as well?

    Reply
    • Sandi Gaertner

      November 21, 2022 at 8:04 am

      Hi! I line the whole pan. It makes it so much easier to remove from the pan.

      Reply
  4. Joanne

    September 16, 2022 at 5:43 am

    In the filling portion, is it evaporated milk or sweetened condensed milk?

    Reply
    • Sandi Gaertner

      September 17, 2022 at 12:58 pm

      Hi Joanne, Sweetened condensed milk. Thank you.

      Reply
    • Dottie

      November 24, 2022 at 8:59 am

      This recipe looks amazing, it’s in the oven now and it seems like it’s taking a very long time for the center to set up. Should it be jiggly when it’s finished?

      Reply
      • Sandi Gaertner

        November 24, 2022 at 9:51 am

        Hi Dottie, I would bake it for a total of 35 minutes and then remove it, cool it, and then refrigerate them.

  5. LISA

    September 13, 2022 at 11:50 am

    soooo much butter?? Is there anything you can substitute?

    Reply
    • Sandi Gaertner

      September 13, 2022 at 12:54 pm

      Hi Lisa, I have not tested any other ingredient but I have used a similar recipe and you can use coconut oil if you prefer to substitute that.

      Reply
      • Debe Loeber

        August 19, 2023 at 7:58 am

        Can you use canned coconut milk vs condensed for dairy free?

      • Sandi Gaertner

        August 19, 2023 at 8:36 am

        Hi Debe, the canned coconut milk is not thick like condensed milk and your bars filling won't set properly.

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Welcome to my blog! I am so glad you are here. If you have Celiac Disease, are gluten intolerant, or have a wheat allergy, you've come to the right place. With years of extensive experience in recipe development, I am dedicated to assisting you on your gluten free journey. As a seasoned gluten free cookbook author and recipe developer, I specialize in creating easy, family-friendly recipes that rival their gluten-filled counterparts. Rest assured, my recipes undergo rigorous testing and refinement, ensuring foolproof results every time.

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