Grain-Free Pumpkin Pie Bars

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Average Rating: 5 | Rated By: 4 users

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. 


grain-free pumpkin pie bars


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 PieUpside 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.


pumpkin puree


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,


flour, butter, egg, pumpkin spices


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.


whisking pumpkin filling


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.


grain-free 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.


grain-free pumpkin pie bars


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.


  • 1 cup packed blanched almond flour
  • 1/4 cup coconut or brown sugar
  • 2 Tbsp. Coconut flour
  • 1/4 tsp. GF ground cinnamon
  • 1/4 tsp. Baking soda
  • 1/4 tsp. Sea salt
  • 1/4 cup unsalted butter or coconut oil, softened
  • 1 large egg, at room temperature
  • 1/2 tsp. Pure vanilla extract
  • 1/2 cup sweetened condensed milk or 1/2 cup pure maple syrup
  • 2 large eggs
  • 1 tsp. Pure vanilla extract
  • 1 1/2 tsp. GF ground cinnamon
  • 1/2 tsp. GF ground ginger or 2 tsp. freshly grated ginger
  • 1/2 tsp. GF ground nutmeg
  • 1/4 tsp. GF ground cardamom or 1/8 tsp. GF ground cloves
  • *you can replace the spices with 1 Tbsp. gluten-free pumpkin spice
  • MAPLE WHIPPED CREAM (optional)
  • 1 cup whipping cream
  • 2 Tbsp. pure maple syrup
  • 1/2 tsp. pure maple extract or vanilla extract
  • GF ground cinnamon for sprinkling
  • *As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please check out my sponsorship and disclosure policy page for more details


  • Preheat oven to 375 F and line an 8 x 8-inch baking pan with parchment paper
  • 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
  • Spread the dough using a spatula evenly in the baking pan and bake for 10 minutes. Set aside
  • Reduce the oven temperature to 350 F
  • Meanwhile, in a large bowl, whisk together pumpkin filling ingredients until smooth
  • Pour pumpkin filling over the crust and bake for 50 minutes
  • Cool to room temperature, then cover with plastic wrap and refrigerate for a minimum of 8 hours or overnight
  • Using an electric mixer, whip the cream, maple syrup and maple/vanilla extract until soft peaks form
  • 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

    4 Responses to Grain-Free Pumpkin Pie Bars

    • Brigid September 29, 2021

      Can the coconut flour be substituted with another flour?

      • Kristina September 30, 2021

        Hi Brigid, a good question. You can replace coconut flour with chickpea flour, arrowroot flour, or tapioca flour

    • Nancy October 31, 2021

      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 October 31, 2021

        thank you Nancy, it is always nice to hear positive comments. It makes my job more rewarding

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