These Gluten-Free Pumpkin Pie Bars are everything you love about classic pumpkin pie, baked into easy-to-slice squares with a gently spiced, creamy filling. They are perfect for holidays, bake sales, or a cozy afternoon coffee break, and they happen to be simple to make ahead.
Gluten-Free Pumpkin Pie Bars (Easy & Creamy)
Equipment
- 1 8x8 inch metal pan
- 1 Parchment Paper with sling
- 1 Mixing Bowl
- 1 Whisk
- 1 Measuring cups and spoons
- 1 Cooling rack
- 1 Knife warm, dry for clean slices
- 1 Aluminum foil for tenting, if needed
Ingredients
Crust
- 1.5 cup almond flour
- 0.5 cup gluten-free oat flour
- 0.25 cup brown sugar packed; or coconut sugar
- 0.5 tsp ground cinnamon
- 0.25 tsp fine sea salt
- 6 tbsp unsalted butter melted; or melted coconut oil for dairy-free
Filling
- 15 oz pumpkin puree from 1 can; not pumpkin pie filling
- 2 large eggs room temperature
- 0.75 cup full-fat coconut milk or evaporated milk
- 0.5 cup pure maple syrup or sub 1/2 cup brown sugar
- 0.25 cup brown sugar or use additional 1/4 cup maple syrup
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 0.25 tsp ground ginger
- 1 tsp pure vanilla extract
- 1 tbsp cornstarch or arrowroot
- 0.5 tsp fine sea salt
Optional toppings
- Lightly sweetened whipped cream or coconut whipped cream
- Chopped toasted pecans
- Maple drizzle or caramel sauce
Instructions
Preheat and Prepare the Pan
- Preheat the oven to 350 F. Line an 8x8 inch metal baking pan with parchment, leaving a parchment sling for easy lifting. Lightly grease any exposed sides.
Mix and Par-Bake the Crust
- In a bowl, whisk almond flour, oat flour, brown sugar, cinnamon, and salt. Stir in melted butter until the mixture resembles damp sand and holds together when pressed. Press firmly and evenly into the prepared pan. Bake for 10 minutes to set the crust. Keep the oven at 350 F.
Whisk the Silky Pumpkin Filling
- In a medium bowl, whisk pumpkin, eggs, coconut milk, maple syrup, brown sugar, pumpkin pie spice, cinnamon, ginger, vanilla, cornstarch, and salt until smooth and glossy. Avoid over-whisking to limit bubbles.
Fill and Bake
- Pour the filling over the warm crust. Tap the pan gently on the counter to release air bubbles. Bake 35 to 40 minutes, until the edges are set and the center has a slight wobble when nudged. If the top darkens too quickly, tent loosely with foil.
Cool, Chill, and Slice
- Cool on a rack for 1 hour, then refrigerate at least 2 hours to fully set. Lift out using the parchment and slice into 16 bars with a warm, dry knife for clean edges.
Serve and Enjoy
- Top with whipped cream, a sprinkle of cinnamon, and toasted pecans if you like. Serve chilled or just slightly cool.
Notes
Why You’ll Love This Gluten-Free Pumpkin Pie Bars
- Silky, custardy pumpkin filling with warm spices that tastes like fall in every bite.
- Almond oat crust bakes up tender but sturdy for clean slices.
- Easy to make ahead and slice for stress-free entertaining.
- Simple swaps for dairy-free, nut-free, and refined sugar-free options.
- Perfect balance of sweetness with maple notes that never overwhelm the pumpkin.
Gluten-Free Pumpkin Pie Bars Ingredients & Substitutions
For the crust
- 1 1/2 cups almond flour
- 1/2 cup gluten-free oat flour (store-bought or pulse GF rolled oats)
- 1/4 cup packed brown sugar (or coconut sugar)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 6 tablespoons melted unsalted butter (or melted coconut oil for dairy-free)
For the filling
- 1 can pumpkin puree, 15 ounces (not pumpkin pie filling)
- 2 large eggs, room temperature
- 3/4 cup full-fat coconut milk or evaporated milk
- 1/2 cup pure maple syrup (or sub 1/2 cup brown sugar)
- 1/4 cup brown sugar (or additional 1/4 cup maple syrup)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 teaspoon pure vanilla extract
- 1 tablespoon cornstarch or arrowroot
- 1/2 teaspoon fine sea salt
Optional toppings
- Lightly sweetened whipped cream or coconut whipped cream
- Chopped toasted pecans
- Maple drizzle or caramel sauce
Step-by-Step Instructions to Make Gluten-Free Pumpkin Pie Bars
Preheat and Prepare the Pan
Preheat the oven to 350 F. Line an 8×8 inch metal baking pan with parchment, leaving a parchment sling for easy lifting. Lightly grease any exposed sides.
Mix and Par-Bake the Crust
In a bowl, whisk almond flour, oat flour, brown sugar, cinnamon, and salt. Stir in melted butter until the mixture resembles damp sand and holds together when pressed. Press firmly and evenly into the prepared pan. Bake for 10 minutes to set the crust. Keep the oven at 350 F.
Whisk the Silky Pumpkin Filling
In a medium bowl, whisk pumpkin, eggs, coconut milk, maple syrup, brown sugar, pumpkin pie spice, cinnamon, ginger, vanilla, cornstarch, and salt until smooth and glossy. Avoid over-whisking to limit bubbles.
Fill and Bake
Pour the filling over the warm crust. Tap the pan gently on the counter to release air bubbles. Bake 35 to 40 minutes, until the edges are set and the center has a slight wobble when nudged. If the top darkens too quickly, tent loosely with foil.
Cool, Chill, and Slice
Cool on a rack for 1 hour, then refrigerate at least 2 hours to fully set. Lift out using the parchment and slice into 16 bars with a warm, dry knife for clean edges.
Serve and Enjoy
Top with whipped cream, a sprinkle of cinnamon, and toasted pecans if you like. Serve chilled or just slightly cool.
Tips for Success
- Use a metal pan for best heat conduction and cleaner slices. Glass pans often require a few extra minutes.
- Room temperature eggs blend more smoothly and help the filling set evenly.
- Par-bake the crust so it stays crisp under the custard filling.
- Do not overbake. Pull the bars when the center still has a gentle jiggle. They finish setting as they cool.
- Chill thoroughly before slicing. This is the secret to neat, bakery-style bars.
Variations of Gluten-Free Pumpkin Pie Bars
- Nut-Free: Swap almond flour crust for gluten-free graham cracker crumbs. Use 1 1/2 cups GF graham crumbs plus 5 tablespoons melted butter and a pinch of cinnamon.
- Dairy-Free: Use coconut oil in the crust and full-fat coconut milk in the filling. Top with coconut whip.
- Maple Pecan Streusel: Sprinkle 1/2 cup chopped pecans mixed with 2 tablespoons brown sugar and 1 tablespoon melted butter over the filling before baking.
- Cheesecake Swirl: Dollop 4 ounces softened cream cheese mixed with 2 tablespoons sugar and 1 egg yolk on top, then swirl. For dairy-free, use a dairy-free cream cheese.
- Lower Sugar: Use all maple syrup and reduce the total sweetener to 2/3 cup. Flavor will be less sweet but still cozy.
Serving Suggestions: What to Pair with Gluten-Free Pumpkin Pie Bars
- A dollop of lightly sweetened whipped cream and a pinch of cinnamon.
- Vanilla ice cream or cinnamon ice cream for a warm-cold contrast.
- Espresso, chai latte, or spiced apple cider.
- Toasted pepitas or pecans for a nutty crunch.
Storage & Reheating Instructions
Refrigerate: Store bars covered in the refrigerator for up to 4 days. They taste best chilled.
Freeze: Freeze individually on a baking sheet, then transfer to an airtight container for up to 2 months. Thaw overnight in the fridge.
Reheat: For a gentle warm bite, place slices on a baking sheet at 300 F for 8 to 10 minutes. Avoid microwaving for too long, which can make the crust soft.
Memories Made Around the Table
I first brought these bars to a casual friendsgiving where we served dessert buffet-style. The pan disappeared before the coffee finished brewing, and a few friends asked for the recipe to take home. Now they are my go-to make-ahead dessert when I want pumpkin pie without the pressure of a perfect slice.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling is already sweetened and spiced. Use 100 percent pumpkin puree so you can control sweetness and seasoning.
How do I know when the bars are done?
The edges should be set and the center should wobble slightly when you jiggle the pan. Overbaking can cause cracks and a dry texture.
Can I double this recipe for a 9×13 pan?
Yes. Double all ingredients and bake in a 9×13 metal pan for about 45 to 50 minutes, checking for the same gentle wobble in the center.
How can I make these nut-free?
Use a gluten-free graham cracker crust or a simple oat crust. Be sure your oats are certified gluten-free if needed.
Can I make them fully dairy-free?
Yes. Use coconut oil in the crust and full-fat coconut milk in the filling, then top with coconut whipped cream.
Final Thoughts
These Gluten-Free Pumpkin Pie Bars deliver classic pumpkin pie flavor in a simple, shareable format that fits any gathering. With a few easy swaps and a reliable method, you will have silky, warmly spiced bars ready to chill, slice, and enjoy.