Irresistible Gluten-Free Pumpkin Pie Bars Recipe
These Irresistible Gluten-Free Pumpkin Pie Bars combine a buttery, flaky gluten-free crust with a luscious pumpkin filling spiced just right for autumn comfort. Perfect for anyone avoiding gluten, these bars offer all the cozy flavors of pumpkin pie in a convenient bar form, ideal for holiday gatherings or everyday treats.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes plus cooling and chilling time
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For the Crust
- 1 1/2 cups (180g) gluten-free all-purpose flour (preferably King Arthur)
- 1/2 cup (100g) granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1 large egg
For the Filling
- 1 can (15 oz/425g) pure pumpkin puree (not pumpkin pie mix)
- 3/4 cup (150g) brown sugar
- 2 large eggs
- 1 cup (240ml) evaporated milk
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the gluten-free flour, granulated sugar, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Beat the egg and add it to the mixture, stirring until a dough forms.
- Press Crust into Pan: Lightly grease or line an 8×8-inch baking pan with parchment paper. Press the dough evenly into the bottom of the prepared pan to form the crust layer.
- Bake the Crust: Bake the crust for about 12-15 minutes or until it begins to set and just starts to turn golden around the edges. Remove it from the oven and let it cool slightly while preparing the filling.
- Make the Filling: In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, evaporated milk, vanilla extract, pumpkin pie spice, and salt until smooth and fully combined.
- Pour Filling over Crust: Pour the pumpkin filling evenly over the pre-baked crust, spreading it out with a spatula for an even layer.
- Bake the Bars: Return the pan to the oven and bake for 40-45 minutes, or until the filling is set and a toothpick inserted near the center comes out clean.
- Cool and Slice: Allow the pumpkin pie bars to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours to firm up thoroughly, then cut into bars and serve.
Notes
- Use pure pumpkin puree, not pumpkin pie mix, for the best flavor and texture.
- For a richer flavor, try organic pumpkin puree if available.
- Feel free to double the recipe for larger gatherings—these bars freeze well.
- Customize by adding mini chocolate chips, nuts, coconut, or cream cheese swirls as creative variations.
- Store leftovers covered in the refrigerator for up to 4 days or freeze for longer storage.
Keywords: gluten-free pumpkin pie bars, pumpkin dessert, gluten free dessert, pumpkin spice bars, holiday dessert
