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As fall arrives, it’s the perfect time to indulge in pumpkin-flavored treats, and Grain-Free Pumpkin Pie Bars are a must-try. With Thanksgiving on the horizon, adding pumpkin recipes into your menu is a wonderful way to celebrate the season. These bars feature a creamy custard-like pumpkin filling with a rich, nutty almond and coconut flour crust. The flavors are subtly sweet and spiced, making this recipe a great addition to your fall desserts.
Pumpkin is a fruit that shouldn’t be overlooked. This mild flavored winter squash has a naturally sweet, earthy flavor and is rich in Vitamin A and Vitamin C. Both vitamins are powerful antioxidants that help boost your immune system.
The best part about these grain-free pumpkin pie bars is that they’re incredibly easy to make and virtually foolproof.
Perfecting the Gluten-Free Crust
The crust for these pumpkin pie bars combines almond flour and coconut flour creating a deliciously nutty base. A splash of vanilla and a hint of cinnamon are added, enhancing flavor in the buttery crust. For simplicity, the crust mixture is easily prepared in a food processor.
How to Make the Pumpkin Filling
While the crust is baking, prepare the pumpkin filling. It’s incredibly simple and straightforward.
Assembling and Baking Your Pumpkin Pie Bars
Whisk the ingredients for the filling, and pour it over the baked crust, and then bake. The filling is sweetened only with condensed milk, adding extra creaminess and the perfect touch of sweetness to the pumpkin pie bars.
Elevating Pumpkin Pie Bars for a Special Thanksgiving Dessert
These gluten-free pumpkin pie bars are already delicious and satisfying on their own. However, you can take them to the next level and turn them into a truly memorable Thanksgiving treat.
To make them extra special, I added a rich layer of maple whipped cream and a sprinkle of cinnamon on top. Whether served with or without the whipped cream, these bars are addictively delicious! Check out our complete list for gluten-free pumpkin recipes to get inspired.
Recipe Review: Grain-Free Pumpkin Pie Bars
These gluten-free pumpkin pie bars are an extra special sweet treat that balances simplicity and indulgence. The crust, made with a blend of almond and coconut flours, has a buttery and slightly nutty base, enhanced with a touch of vanilla and cinnamon. The filling, sweetened with condensed milk, is rich and creamy with just the right amount of sweetness.
This dessert tastes like pumpkin pie but better. Enjoy!
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Preheat oven to 375 F and line an 8 x 8-inch baking pan with parchment paper
2.
In the bowl of a food processor, add almond flour, sugar, coconut flour, cinnamon, baking soda and salt. Process to combine. Add butter, egg and vanilla and mix until a dough forms
3.
Spread the dough using a spatula evenly in the baking pan and bake for 10 minutes. Set aside
4.
Reduce the oven temperature to 350 F
5.
Meanwhile, in a large bowl, whisk together pumpkin filling ingredients until smooth
6.
Pour pumpkin filling over the crust and bake for 50 minutes
7.
Cool to room temperature, then cover with plastic wrap and refrigerate for a minimum of 8 hours or overnight
8.
MAPLE WHIPPED CREAM
9.
Using an electric mixer, whip the cream, maple syrup and maple/vanilla extract until soft peaks form
10.
To serve, cut into bars and, if you wish, top with maple whipped cream or sprinkle with powdered sugar. The bars will keep for up to 5 days when refrigerated
Leave a Comment
Kristina
thank you Nancy, it is always nice to hear positive comments. It makes my job more rewarding
Nancy
I made these yesterday and they are delicious! I definitely will make them again. A very simple but yummy pumpkin pie bar.
P.S. This is my go to gf baking site. It's the best!The Apple Fritter Bread is awesome! Can't wait to try many more recipes.
Kristina
Hi Brigid, a good question. You can replace coconut flour with chickpea flour, arrowroot flour, or tapioca flour
Brigid
Can the coconut flour be substituted with another flour?
Kristina
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