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!
- Prep Time: 15 Minutes
- Cook Time: 40 Minutes
- Total Time: 55 minutes
- Yield: 9 Servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
Scale
For The Shortbread Crust:
- 1 Cup Gluten-Free All-Purpose Flour
- 3/4 Cup Certifed Gluten-Free Quick Oats
- 1/2 Tsp Baking Powder
- ½ Tsp Cinnamon
- ¼ Tsp Salt
- 6 TB Vegan Butter (melted)
- 1/3 Cup Granulated Sweetener (or preferred granulated sugar)
For The Pumpkin Pie Filling:
- 1 15 oz Can 100% Pure Pumpkin Puree
- 1/4 Cup Granulated Sweetener (or preferred granulated sugar)
- 1/4 Cup Brown Sugar Sweetener (or preferred light brown sugar)
- 3 TB Cornstarch or Arrowroot Starch
- 2 TB Plain Unsweetened Non-Dairy Milk
- 1 1/2 Tsp Pumpkin Pie Spice
- 1 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1/4 Tsp Salt
Instructions
- Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper, set aside.
- 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.
- Pour the hot butter mixture into the dry ingredients and use a fork to combine the mixture into a crumbly dough.
- 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.
- 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.
- Once the crust is done, pour the pumpkin pie filling evenly over the crust and use a spoon to smooth it out.
- 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.
- 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.
- Slice the block of bars into 9 squares and serve with vegan whipped cream, marshmallow fluff, or dairy-free ice cream!
Notes
- 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.
Nutrition
- Serving Size: 1 Bar
Keywords: pumpkin pie bars, gluten-free pumpkin pie bars, vegan pumpkin pie bars
Find it online: https://strengthandsunshine.com/gluten-free-pumpkin-pie-bars/
