Grain-Free Pumpkin Pie Bars
Prep Time 15 Minutes Difficulty Easy Cook Time 60 Minutes Serves 12
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.
Grain-free pumpkin pie bars… lightly sweetened, smooth, perfectly spiced with warming pumpkin spices with 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!
Over the years, I have developed several gluten-free pumpkin recipes. Check out these…Grain-Free, Dairy-Free Pumpkin Pie, Upside Down Apple-Honey Pumpkin Cake, Vegan Pumpkin Pie With Cinnamon Apple Swirl Yogurt Bowl, or Keto Pumpkin Cream Cheese Swirl Muffin.
These grain-free pumpkin pie bars are just sweet enough with a custard-like texture, nestled over a buttery almond crust…they are sooo good! The bars will sure to be on top of your list of pumpkin recipes this fall season.
health benefits of pumpkin puree…
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.
let’s talk about the details…
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,
I switched things up a bit and made the crust with almond flour and coconut flour. I also added a splash of vanilla and a hint of cinnamon. These two ingredients added deliciousness to this buttery crust. And for simplicity, the crust mixture is made in a food processor.
pumpkin filling…
While the crust was baking, I made the filling. Again, super simple.
Whisk the ingredients, pour over the crust and bake. I sweetened the pumpkin filling with condensed milk. The condensed milk added extra creaminess and perfect sweetness to these pumpkin pie bars.
How to make pumpkin pie bars into a special Thanksgiving dessert?
First, let me say that these gluten-free bars are delicious and satisfying, just as they are.
However, to make these bars even more special, I like to spread a delicious maple whipped cream over top and a sprinkle of cinnamon. Either way, the bars are sure to be enjoyed by all.
Ingredients
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Instructions
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Can the coconut flour be substituted with another flour?
Hi Brigid, a good question. You can replace coconut flour with chickpea flour, arrowroot flour, or tapioca flour
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.
thank you Nancy, it is always nice to hear positive comments. It makes my job more rewarding