Grain-Free Pumpkin Pie Bars

Published on Sep 29, 2021

  by   Kristina Stosek

5 reviews

Prep Time: 15 minutes Cook Time: 60 minutes Serves: 12
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If there is one thing we should all try this fall is Grain-Free Pumpkin Pie Bars. Fall is time to start talking pumpkin. With Thanksgiving just around the corner, it’s time to add delicious gluten-free pumpkin recipes.

stacked grain-free pumpkin pie bars

What is a grain-free pumpkin pie bar?

Grain-free pumpkin pie bars are lightly sweetened, smooth, perfectly spiced with warming spices and an almond buttery shortbread crust. 

These gluten-free bars are like pumpkin pie but better. To make these bars extra special top them with maple whipped cream. YUM!

gluten free pumpkin dessert recipes

Over the years, I have developed several gluten-free pumpkin recipes such as this Grain-Free, Dairy-Free Pumpkin Pie,  or this popular breakfast bowl the  Vegan Pumpkin Pie With Cinnamon Apple Swirl Yogurt Bowl.

These grain-free dessert bars are lightly sweetened with a custard-like texture, nestled over a buttery almond crust. They are sooo good! The bars will surely be on top of your list of pumpkin recipes this fall season.

 

pumpkin puree in a cup with a spoon

Why is pumpkin so good for us?

Pumpkin is one fruit not to be ignored. This delicious winter squash has a sweet earthy flavour and is packed with Vitamin A and vitamin C. Both are powerful antioxidants and support your immune system to help fight viruses, infections and diseases.

For simplicity, in this pumpkin pie bar recipe, I used canned organic pumpkin puree. However, if you would like to use fresh pumpkin, here are the instructions on preparing pumpkin for pumpkin pie. 

Grain-Free Pumpkin Pie Bars — Recipe Overview

The great thing about these grain-free pumpkin pie bars…they are super easy to whip up and very hard to mess up.

Start with the crust,

 

almond flour, butter, egg, and spices in a food processor

The crust for the pumpkin pie bars is made with a combination of almond flour and coconut flour. For added flavor a splash of vanilla and a hint of cinnamon. These two ingredients enhance the flavor in the buttery crust. And for simplicity, the crust mixture is made in a food processor. 

How to make pumpkin filling?

Meanwhile, while the crust is baking, make the pumpkin filling. Again, super simple.

 

whisking pumpkin filling

assemble the bars

Whisk the ingredients, pour the creamy pumpkin filling over the crust and bake. The pumpkin filling is sweetened only with condensed milk. The condensed milk added extra creaminess to the pumpkin layer and just the right amount of sweetness to these pumpkin pie bars.

 

over view of grain-free pumpkin pie bars dusted with powdered sugar

How to make pumpkin pie bars into a special Thanksgiving dessert?

First, these gluten-free bars are delicious and satisfying, just as they are. But why stop there when you can create a delectable, mouth-watering dessert instead?

 

grain-free pumpkin pie bar topped with whipped cream and edible flower on a dessert plate

And this is why I added a delicious spread of maple whipped cream over top and a sprinkle of cinnamon. With or without the whipped topping, the bars will be enjoyed by all.

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Many thanks!

Kristina xx

Grain-Free Pumpkin Pie Bars

Published on Sep 29, 2021

by Kristina Stosek

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Ingredients

Instructions

  • 1.

    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?

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