Gluten-Free Pumpkin Pie Bars

forkful bite of gluten-free vegan pumpkin pie bar with whipped cream and cinnamon.

5 from 1 review

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!



For The Shortbread Crust:

For The Pumpkin Pie Filling:



  1. Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper, set aside.
  2. In a large mixing bowl, combine the gluten-free flour, quick oats, baking powder, cinnamon, and salt. Melt the vegan butter in the microwave and stir in the granulated sugar to melt.
  3. Pour the hot butter mixture into the dry ingredients and use a fork to combine the mixture into a crumbly dough.
  4. Press the shortbread dough evenly into the lined baking pan and pre-bake the crust for 10 minutes in the oven while you make the pumpkin filling.
  5. In a large bowl, add the pumpkin puree, sweeteners, starch, pumpkin pie spice, salt, and vanilla. Mix everything together to combine. Add two tablespoons of non-dairy milk to smooth out the filling.
  6. Once the crust is done, pour the pumpkin pie filling evenly over the crust and use a spoon to smooth it out.
  7. Bake the pumpkin pie bars in the 350°F oven for 35-40 minutes, until the center is no longer jiggly and wet and the edges look firm and golden brown.
  8. Remove the bars from the oven and allow them to cool to room temperature before placing them in the fridge (or freezer) for at least 1-2 hours, ideally overnight to chill and firm up.
  9. Slice the block of bars into 9 squares and serve with vegan whipped cream, marshmallow fluff, or dairy-free ice cream!


  • Storage: Once your bars have cooled and chilled, you can store them in a closed container in the fridge for 5-7 days. Line the bottom of the container with a paper towel to prevent the bars from getting soggy.
  • Freezing: After slicing the chilled bars, you can allow them to freeze until solid in a single layer in the freezer on the parchment paper you baked them with. Then wrap them in foil, before storing them in a storage bag for up to 6 months in the freezer. Allow the bars to thaw overnight in the fridge before serving.


Keywords: pumpkin pie bars, gluten-free pumpkin pie bars, vegan pumpkin pie bars