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Easy Gluten-Free Pumpkin Pie Bars: Best Fall Dessert

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These Easy Gluten-Free Pumpkin Pie Bars capture the cozy flavors of fall with a buttery almond-oat crust and a silky, perfectly spiced pumpkin filling. They’re quick to make, require no rolling dough, and are a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups almond flour (finely ground)
  • ½ cup oat flour (certified gluten-free if needed)
  • ½ cup (1 stick) butter, melted (or coconut oil for dairy-free)
  • ¼ cup coconut sugar (or brown sugar)
  • ¼ teaspoon salt
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • ½ cup coconut sugar (or brown sugar)
  • ½ cup heavy cream (or full-fat canned coconut milk for dairy-free)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides.
  2. Make the crust: In a medium bowl, combine almond flour, oat flour, melted butter, ¼ cup coconut sugar, and ¼ teaspoon salt. Stir until it looks like wet sand and holds together when pinched.
  3. Press the crust mixture firmly and evenly into the prepared pan. Bake for 12 minutes, until lightly golden. Set aside to cool slightly.
  4. Make the filling: In a large bowl, whisk together pumpkin puree, eggs, ½ cup coconut sugar, heavy cream, pumpkin pie spice, vanilla extract, and ¼ teaspoon salt until smooth and combined.
  5. Pour the filling over the pre-baked crust and spread evenly. Tap the pan on the counter to release air bubbles.
  6. Bake for 30-35 minutes, until the edges are set and the center jiggles slightly like firm Jell-O. A toothpick inserted in the center should come out mostly clean.
  7. Cool completely in the pan on a wire rack for at least 1 hour, then refrigerate for at least 2 hours (or overnight) to set.
  8. Use the parchment overhang to lift the bars out of the pan. Slice into 9 or 16 squares with a sharp knife, wiping the blade clean between cuts.

Notes

Don’t skip the pre-bake of the crust to avoid sogginess. Use room temperature eggs for a smooth filling. Cool completely before slicing for clean edges. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: gluten-free pumpkin bars, pumpkin pie bars, easy fall dessert, gluten-free dessert, pumpkin dessert

Find it online: https://coracooks.com/easy-gluten-free-pumpkin-pie-bars-best-fall-dessert/