Grain-Free Pumpkin Pie Bars (Creamy & Spiced)

Enjoy pumpkin season with these Grain-Free Pumpkin Pie Bars, featuring a creamy, custard-like pumpkin layer and a rich almond and coconut flour crust. Lightly sweetened and warmly spiced, they’re a delicious addition to your fall desserts and Thanksgiving menu.

Why You’ll Love These Pumpkin Pie Bars

• Creamy pumpkin layer: Smooth, custard-like texture with balanced pumpkin spice.
• Nutty grain-free crust: Almond and coconut flour create a tender base with a buttery flavor.
• Distinctive spice blend: Cardamom adds a subtle aromatic note alongside the cinnamon, ginger, and nutmeg.
• Make-ahead dessert: Chilling overnight helps the bars set, making them easy to slice and serve.

Key Ingredients and Swaps

• Blanched almond flour: Creates the tender, nutty crust. Use finely ground almond flour for the best texture.
• Coconut flour: Helps bind the crust and absorb moisture. Because it absorbs liquid differently from other flours, measure carefully.
• Coconut or brown sugar: Either works in the crust and adds a light sweetness.
• Butter or coconut oil: Both will work for the crust. Use the softened consistency specified in the recipe.
• Pumpkin purée: Use plain, unsweetened pumpkin purée, not pumpkin pie filling. Canned purée is convenient and consistent.
• Sweetened condensed milk or maple syrup: Sweetened condensed milk produces a rich, creamy pumpkin layer; maple syrup changes the sweetness and may affect the final texture.
• Warm spices: Cinnamon, ginger, nutmeg, and cardamom give these bars their distinctive flavor. You can substitute 1 tablespoon of gluten-free pumpkin pie spice for the spices.
• Maple whipped cream: Whipping cream, maple syrup, and maple or vanilla extract make an optional topping.

Gluten-free reminder: Always check ingredient labels to ensure they are gluten-free, especially spices, extracts, and packaged products. Choose certified gluten-free ingredients when required for your needs.

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. 

Tips for the Best Results

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.

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.

Chill before slicing.

The pumpkin layer needs at least 8 hours to firm up. For the neatest bars, refrigerate overnight and wipe the knife clean between cuts.

Serving Suggestions

Serve these pumpkin pie bars chilled, either plain or topped with maple whipped cream and a light dusting of cinnamon. Toasted pecans add a little crunch, while a sprinkle of powdered sugar gives them a simple finish.

Do you love pumpkin? Check out my complete list of  gluten-free pumpkin recipes.

Frequently Asked Questions

Can I use homemade pumpkin purée?

Yes. Make sure it is smooth and thick, with excess moisture drained off. A watery purée can prevent the pumpkin layer from setting properly.

Can I replace the individual spices with pumpkin pie spice?

Yes. Use 1 tablespoon of gluten-free pumpkin pie spice instead of the cinnamon, ginger, nutmeg, and cardamom or cloves listed in the recipe.

Can I make these bars dairy-free?

The crust can be made with coconut oil instead of butter. The maple syrup option avoids sweetened condensed milk, but you’ll still need to check the remaining ingredients and use suitable dairy-free alternatives where necessary. The whipped cream topping is optional and can be omitted or replaced with a dairy-free alternative.

Can I freeze pumpkin pie bars?

Yes. Freeze the fully chilled bars without the whipped cream, separating the portions with parchment paper in a freezer-safe container. Thaw overnight in the refrigerator before serving. For best quality, use within 2 months.

Hi, I’m Kristina — I’ve been developing and testing gluten-free recipes in my own kitchen since 2012, with help from my very honest family.

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