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!
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I am in love with this creamy gluten free pumpkin pie bar recipe. It is like eating hand-help pieces of pumpkin pie! The shortbread crust holds the pumpkin pie filling perfectly.
I am a self-proclaimed pumpkin fanatic. If you are as well, check out all of my delicious gluten free pumpkin recipes! The pumpkin filling makes an incredible Gluten Free Pumpkin Pie as well!
Why this gluten free pumpkin pie bar recipe is a keeper:
- You get all of that yummy pumpkin pie flavor in an easy-to-eat bar.
- The crumb topping is really light and tasty!
- Serve this fall dessert at any holiday get-together!
- If you are a pumpkin spice lover, this will be your new favorite gluten free dessert!
- I include a coconut-free version. Just see the FAQ section below for this information.
- 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!
- 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!
This recipe is so fabulous, I think I will probably never make pumpkin pie again. I would call it a dessert, but will cut it into bar shapes for a gathering tomorrow. I did not have coconut in the house so did not add that in.”
susan v., blog comment
Allergen Information:
These homemade pumpkin pie bars are gluten-free, nut-free, soy-free, and oat-free. Make them dairy-free using coconut condensed milk and plant-based butter. See my Frequently Asked Questions section for a coconut-free option.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- 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 1/2 teaspoon ground cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice.
I make a lot of yummy bar recipes. I also have delicious Gluten Free Pumpkin Bars that are a good cross between a cookie and a snack cake!
Step-By-Step Photos and 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.
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Step 1: In a large
Add the melted butter and mix. The mixture will look very crumbly. Do not add more butter.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 2: Add the pumpkin puree, condensed milk, pumpkin pie spice, and egg to a medium bowl. Whisk to blend the wet ingredients.
Step 3: Put parchment paper down in a baking dish. I used an 8×8 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.
Remove the bars from the oven, place them on a cooling rack, and allow them to cool to room temperature on the stove. Then, move the bars to the refrigerator and cool for one hour before cutting.
Make It A Pie!
This recipe also makes a great pie!! There are two ways you can do this:
- Use a pie pan to make this recipe as is.
- Use the filling only in a ready-made or homemade gluten free pie crust. You can also use the filling in my Gluten-Free Coconut Almond Pie Crust recipe.
Frequently Asked Questions:
Yes, you should store the gluten free pumpkin pie bars in the refrigerator. Store them in an airtight container.
These pumpkin pie bars will keep fresh for up to four days.
To make these bars coconut-free, make the crust from this Gluten Free Raspberry Bars recipe.
You can make these pumpkin bars dairy-free by using dairy-free butter and dairy-free coconut condensed milk.
If you want to make these gluten free pumpkin pie bars vegan, use an egg replacer like Just Egg instead of the egg.
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
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Easy Gluten Free Pumpkin Pie Bars
Ingredients
Crust and Crumble
- 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.
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
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Instructions
- Preheat the oven to 350º F and set the oven rack to the middle position.
- In a large bow, add 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 unsalted butter, melted. Mix until you have a crumbly mixture.
- In a medium-sized mixing bowl, add 15 ounces pumpkin puree, 14 ounces sweetened condensed milk, 2 large eggs, 1 teaspoon pure vanilla extract, 1 ½ teaspoon pumpkin pie spice, 1 teaspoon ground cinnamon, and dash of salt. Whisk to blend them together.
- Line an 8×8 or 9×9 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
- 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.
- If you can’t eat coconut, make the crust recipe from my gluten free raspberry bars recipe.
- If you are dairy-free, use dairy-free butter and coconut-based condensed milk. (A few brands make this.)
- If you want to make these gluten free pumpkin pie bars vegan, use an egg replacer called Just Egg.
- 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, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
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.
I love this recipe. I’ve been making it for gatherings for two years now, and it’s always been a hit. I did just look at the recipe again and it looks like it says can sugar, is this supposed to be cane? Did it change?
Thank you so much for your note. I have been slowly updating all recipe cards to have the measurements in the ingredients and I must have missed the e. I appreciate your coming to tell me so that I could fix it.
my topping melted into the pumpkin and the bake time was much longer. otherwise they were pretty good.
Hi Stephanie, I haven’t heard of this…my first question would be to ask which gluten free flour blend you used. If you used a really starchy blend, I can see this happening. What was the firmness of your bottom crust?
This recipe was perfect, I used unsweetened desiccated coconut, so it was invisible, and I challenged everyone at our early Thanksgiving to guess the secret ingredient. The only modification I made was to use 1/3 dairy free butter, I just happen to have the correct amount on hand and I always feel like that adds a little bit of stability. This recipe is going to replace my mom’s classic pumpkin bars that were made with a yellow cake mix, my favorite thing when I was growing up. Well, I stored this in the refrigerator, I served them at a little bit more of room temperature and they were perfectly firm and delicious.
I am so glad you loved this recipe, Marjorie! I will have to try it with unsweetened desiccated coconut. I am a big coconut fan and that sounds so good! Have a wonderful Thanksgiving!
Easy recipe to follow. The only thing I came across is the 35 min baking time. The pumpkin filling was still very jiggly and no where near done. I baked it at least another
I am glad you loved these bars. What size pan did you use?
This recipe is so fabulous, I think I will probably never make pumpkin pie again. I would call it a dessert, but will cut it into bar shapes for a gathering tomorrow. I did not have coconut in the house so did not add that in.
LOL, I feel slightly guilty for ruining pie for you…but you are 100% right, these bars are really good!
We had 20 here for Thanksgiving, and I was the only one gluten free . Everyone loved these pumpkin bars! 2 days later, the shortbread crust is still perfect.
Wow, that is great to know the crust holds up. Our bars never last that long. I am really glad you had a great Thanksgiving!
Can you taste the coconut from the coconut flakes?
Hi Kristi, I find the flavor very subtle. If you prefer to use no coconut, use the crust from this recipe with the pumpkin filling: https://www.fearlessdining.com/easy-gluten-free-cranberry-shortbread-bars/
On step one there is no mention of adding an egg to make the crust, but in the recipe an egg is included in the recipe. Was that an error or can the crust be made without an egg?
Hi Diana, there is no egg in the crust, just the pumpkin mixture. If you look in the post at my step by step photos you can see this. I hope it helps!
Just read that last comment. I did add the egg to the crust mixture because it days say that in the recipe for the crust. I’m baking them now so we will find out.
Do you use maple syrup, honey, or monk fruit in this recipe and how much?
Hi Che, I haven’t tested any of those in my recipe. If you do try one, please come back and let me know how it worked.
This was absolutely delicious and so easy to make. Now I will actually be able to have a decent Thanksgiving dessert!
Hi Barb, I am so glad you enjoyed it. Serving these at Thanksgiving is a great idea. Thank you so much!
I made these for my family using the non-coconut option and everyone LOVED them. I’ll be making them again for Thanksgiving!
I am so glad everyone loved them, Selina. Thank you so much for coming back to leave a review!!!
Is it sweetened shredded coconut or unsweetened shredded coconut ?
Hi Denise, I use unsweetened coconut.
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
Interesting. Thank you for letting me know. What size pan did you use?
Do you just use the parchment on the bottom of pan or sides as well?
Hi! I line the whole pan. It makes it so much easier to remove from the pan.
In the filling portion, is it evaporated milk or sweetened condensed milk?
Hi Joanne, Sweetened condensed milk. Thank you.
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?
Hi Dottie, I would bake it for a total of 35 minutes and then remove it, cool it, and then refrigerate them.
soooo much butter?? Is there anything you can substitute?
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.
Can you use canned coconut milk vs condensed for dairy free?
Hi Debe, the canned coconut milk is not thick like condensed milk and your bars filling won’t set properly.