Gluten-Free Pumpkin Pie Bars

These easy Gluten-Free Pumpkin Pie Bars are made with a simple flaky shortbread crust and topped with a sweet, spiced, creamy pumpkin filling. Vegan, and allergy-free, this homemade pumpkin pie bar recipe is healthier and quicker than a traditional from scratch pumpkin pie. Make-ahead and freezer-friendly they're a perfect seasonal holiday dessert for a crowd!

Everything you love about pumpkin pie, made into an easier-to-make-and-eat format that's perfect for the busy holiday season! No worrying about nailing that perfectly shaped and flaky from-scratch pie crust or wondering if your pumpkin filling is thoroughly cooked but not overdone. Best of all, no gluten, eggs, or dairy in this delicious pumpkin dessert that everyone, from kids to adults, will absolutely love!

Why You'll Love These Healthy Pumpkin Pie Bars

Anytime you take a complicated dessert and switch up the format to bars (or squares), you end up with an equally delicious but easy recipe to make! There's no need to break out the food processor and wait for the pastry dough to chill like traditional pie crust. You don't have to worry about rolling and shaping the crust or having it burn in the oven. These bars are made with a little pressing, pre-baking, filling, and baking again before they're ready to serve up! These homemade pumpkin pie bars are:

• Gluten-Free
• Vegan & Vegetarian
• Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Corn-Free, Coconut-Free)
• Low in Sugar or Sugar-Free
• Kid-Friendly, Handheld
• Quick, Easy, Simple Ingredients
• Make-Ahead, Freezer-Friendly, & Portable
• Perfect Dessert for Thanksgiving, Holidays, & Potlucks

Ingredients For The Oatmeal Shortbread Crust

• Gluten-Free All-Purpose Flour: The base of the gluten-free shortbread crust uses a simple all-purpose flour to give you that tender flaky bite while holding up to the pumpkin filling on top.
• Gluten-Free Quick Oats: Certifed gluten-free quick oats are mixed into the all-purpose flour to give the crust more stability, structure, and a slight oatmeal cookie-like texture and flavor!
• Baking Powder + Salt: Baking powder gives the crust just enough lift and salt enhances the flavors.
• Cinnamon: Just a pinch of cinnamon is added to the crust since the majority of the pumpkin pie spice will be in the filling.
• Granulated Sweetener: A little bit of sugar-free sweetener or normal granulated sugar keeps the pie crust sturdy and subtly sweet!
• Vegan Butter: A buttery shortbread crust needs some butter! Just 6 tablespoons of your favorite dairy-free butter, melted, to keep the oatmeal shortbread crust moist and rich.

Ingredients For The Pumpkin Pie Filling

• 100% Pure Pumpkin Puree: One standard 15-ounce can of pumpkin (not pumpkin pie filling!) is the star of the show in this recipe! You'll be using the entire can, so no need to worry about having a few extra tablespoons left over.
• Light Brown Sugar + Granulated Sugar: These bars are not overly sweet, so just a touch of light brown sugar (or brown sugar-style sugar-free sweetener) and granulated sugar (or sugar-free sweetener) is needed to enhance the pumpkin's natural sweetness.
• Starch: For this eggless pumpkin pie filling, cornstarch or arrowroot starch is used to thicken the filling and hold it together once the bars are baked and chilled.
• Pumpkin Pie Spice + Salt + Vanilla: Homemade pumpkin pie spice or store-bought, plus a pinch of salt, and a splash of vanilla for the perfect warming and cozy bite of pie and that mouthwatering aroma that tests your patience while the bars are baking.
• Non-Dairy Milk: If use homemade pumpkin puree or your puree is super watery, you may not need any extra liquid, but just about two tablespoons of plain unsweetened non-dairy milk help when mixing the creamy filling together.

How To Make Gluten-Free Pumpkin Pie Bars

1. In a large mixing bowl, mix together the gluten-free flour, quick oats, cinnamon, salt, and baking powder.
2. In a small bowl, melt the vegan butter and mix in the granulated sugar to melt before pouring the hot butter mixture into the dry ingredients and mixing to combine.

3. Press the shortbread oatmeal crust mixture into a parchment paper-lined 8x8-square baking dish until smooth and even.
4. Pre-bake the crust in a preheated oven at 350°F for 10 minutes while you prepare the pumpkin filling.

5. In the same bowl you made the crust in, add the can of pumpkin, starch, spices, salt, vanilla, and sugars.
6. Mix the filling together and add one tablespoon at a time, the non-dairy milk, until the filling is smooth and pourable but not watery.

7. Pour the pumpkin filling evenly over the pre-baked shortbread crust and smooth out the top.
8. Bake the pumpkin pie bars in the oven, at 350°F for 35-40 minutes, until the edges are golden brown. Allow the bars to cool and chill for at least 1-2 hours in the fridge overnight.

How To Cut The Bars

Once the bars have chilled completely, ideally overnight, use a sharp knife to make two vertical and two horizontal cuts in the block of bars before removing them from the pan using the edges of the parchment paper to help lift them out of the pan. Place the cut block on a flat surface and make the cuts deeper if needed to separate the 9 bars. You can make smaller bars or squares if you want.

Recipe Tips, Tricks, and Substitutions

• If you don't want to use gluten-free quick oats, you can swap them with quinoa flakes.
• If you want to swap the butter, you can use refined melted coconut oil. Make sure to use refined so you don't get the coconut taste in your pumpkin bars!
• You can use as much or as little pumpkin pie spice as you want to use a combo of the single spices (cinnamon, ginger, nutmeg, allspice, cloves) in your preferred taste ratio.
• Make sure you line your baking pan for easy removal and clean-up! Greasing the baking dish will not be enough.
• You'll know the bars are done the center is no longer jiggly and the top is now a dark orange color with firm golden edges.
• To speed up the cooling process, allow the bars to cool at room temperature before placing the entire pan in the freezer until cold.

How To Serve The Vegan Pumpkin Pie Bars

One of the benefits of making pumpkin pie bars instead of pumpkin pie is their easy portability and eatability! From transporting them to a holiday party or potluck to no-mess serving and eating them with your hands! The perfect handheld size, but you can also enjoy them plated and eaten with a fork or spoon. Top these creamy pumpkin bars with coconut whipped cream, vegan marshmallow fluff, or maybe a scoop of dairy-free vanilla ice cream!

How To Store Pumpkin Pie Bars

When making the bars ahead of time or storing leftovers, place the cooled bars in an airtight storage container with a paper towel lining the bottom of the container. Store the bars in the fridge for up to 5-7 days.

Can You Freeze Them?

Yes, these pumpkin pie bars are freezer-friendly! Once the cut bars have cooled after baking, allow the bars to freeze solid in the baking pan, keeping the parchment underneath, before wrapping the frozen bars in a layer of foil and then placing the wrapped bars in a storage bag. The bars are best used within 6 months. Thaw the bars overnight in the fridge before serving.

Can You Double The Recipe?

If you are planning on feeding a crowd, you can double the recipe and use a 9x13-inch baking dish. The recipe will be the same, but you may need to add 2-3 extra minutes when pre-baking the crust and a few extra minutes when baking the bars. You'll then cut the bars into 16 servings.

More Gluten-Free Pumpkin Desserts:

• Best Gluten-Free Vegan Pumpkin Pie
• Crustless Pumpkin Pie
• Pumpkin Scones (Starbucks Copycat)
• Pumpkin Cake with Cream Cheese Frosting
• Cinnamon Glazed Pumpkin Doughnuts

Print

With the perfect amount of crust, heavy on the pumpkin filling, and just the right amount of sweetness and spice, these gluten-free pumpkin pie bars are beyond delicious and easy to make for Thanksgiving, Friendsgiving, and beyond!

So tell me:

+ What's your favorite way to eat pumpkin pie? My heart will always go to the famous crustless pumpkin pie!

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