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    Home » Bars and Pies

    Gluten-Free Pumpkin Pie Bars

    Published: Oct 30, 2019 · Modified: Nov 21, 2022 by Mariah Knight

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    Gluten-Free Pumpkin Pie Bars are the perfect dessert for the holiday season! Made with simple ingredients like almond flour, pumpkin puree, and warming spices. The filling is silky smooth with a delicious pumpkin flavor that your guests are sure to love!

    Pumpkin pie bar with a bite taken out on a fork in the background.
    Jump to:
    • Why you'll love this recipe!
    • 🍴Ingredient Notes
    • 🍴Step by Step Instructions
    • Expert Tips
    • How to make Coconut Whipped Cream
    • How to store leftovers
    • Recipe Card
    • Want more recipes?
    • 💬 Reviews

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    Why you'll love this recipe!

    Healthy - These Pumpkin Bars are completely gluten-free, dairy-free and lower in sugar. Swap the coconut sugar for Lakanto Monkfruit to make them sugar free!

    Delicious - This fun treat has a soft crust with a silky-smooth pumpkin pie filling. Top with fresh coconut whipped cream for a decadent treat!

    Easy - This recipe has everything you love about traditional pumpkin pie, just without the fancy crust! These delicious bars are easy to make and easy to serve!

    If you're in the mood for pumpkin treats, you have to try my Gluten-Free Pumpkin Bread, Chocolate Pumpkin Butter Cups, Pumpkin Cookies, and Pumpkin Mousse Cups!

    🍴Ingredient Notes

    Pumpkin pie bar ingredients measured out.
    • Eggs - You'll need to separate the yolks from the whites for this recipe. The crust uses the yolks, and the filling using the whites.
    • Coconut Oil - Make sure you measure the coconut oil first and then melt it! If it's not melted, it will be difficult to make the crust dough.
    • Spices - I use Pumpkin Pie Spice and Cinnamon for this recipe.
    • Coconut Sugar - You can swap for any granulated sugar. Use Lakanto Golden Monkfruit for a sugar-free option.
    • Pumpkin Puree - You'll need an entire can of pumpkin puree. Make sure it's not pumpkin pie filling which has added sugar & spices.
    • Almond Flour - My favorite almond flour brands are Bob's Red Mill, and Blue Diamond. Both have a finely ground blend that doesn't come out clumpy!

    🍴Step by Step Instructions

    Step 1: Making the Crust Dough

    In a small bowl add egg yolks, salt, coconut sugar, cinnamon, and melted coconut oil. Use a whisk to blend ingredients.

    Next, add almond flour and use a spatula to fold it into a thick dough.

    Pumpkin pie bar crust dough.

    Step 2: Baking Pumpkin Pie Crust

    Press the dough into a greased 8x8 square baking pan. Bake at 350° for 12 minutes.

    Pumpkin pie crust pressed into baking pan.

    Step 3: Cooling Pumpkin Pie Crust

    Once the crust has finished baking, let it cool for 10 minutes before adding the filling.

    Baked pumpkin pie crust in square baking dish.

    Step 4: Make Filling

    In a large bowl add pumpkin puree, egg whites, coconut sugar, almond flour, pumpkin spice, cinnamon, vanilla extract, and salt. Use a hand mixer or whisk to blend until fully combined.

    Creamy pumpkin pie filling in glass bowl.

    Step 5: Baking

    Pour the filling on the crust and use a spatula or the back of a spoon to smooth it out. Bake at 350° for 40-45 minutes.

    Pumpkin pie filling in square baking dish.

    Step 6: Cooling

    Remove the pan from the oven and place on a metal cooling rack for 30-60 minutes. Once it's at room temperature, use a sharp knife to cut the bars into squares.

    Expert Tips

    • If you're making this recipe for a holiday party or large gathering, I suggest doubling the recipe!
    • Do not throw out the egg whites, you will need them for the filling.
    • Line the baking pan with parchment paper for easy removal.
    • Scrape the excess pie filling off the knife between each cut to ensure clean edges.
    Pumpkin pie bars on parchment apper with coconut whipped cream dollop on top of each bar.

    How to make Coconut Whipped Cream

    Place the mixing bowl into the refrigerator to chill for a few minutes before adding the coconut milk. (The colder the better.)

    Add the THICK part at the top of your coconut cream to the mixing bowl. Whip with a hand mixer or stand mixer for about 90 seconds until it thickens up. (It will thicken, be patient!)

    Next, add in 2-3 tablespoons of powdered sugar and 1 teaspoon of vanilla extract. Whip the mixture for another minute or until light and fluffy. Add a dollop to each Pumpkin Bar.

    How to store leftovers

    Store leftovers in an airtight container in the refrigerator for up to 5 days.

    More Pumpkin Recipes!

    • Glass ice cream cup with a large scoop of pumpkin ice cream that has a big spoonful taken out.
      Creamy Vegan Pumpkin Ice Cream Recipe (Dairy Free)
    • Pumpkin spice iced latte with small ice cubes in glass mug.
      Pumpkin Spice Iced Coffee Recipe (Dairy-Free)
    • Pumpkin spice coffee creamer in mason jar.
      Dairy-Free Pumpkin Spice Coffee Creamer Recipe
    • Pumpkin protein bar with a bite taken out.
      Healthy No-Bake Pumpkin Spice Protein Bars Recipe

    After you make these Gluten Free Pumpkin Pie Bars, make sure to leave a comment & rate the recipe!

    Recipe Card

    Pumpkin pie bar with a bite taken out on a fork in the background.

    Paleo Pumpkin Pie Bars

    Gluten-Free Pumpkin Pie Bars are perfect for the holiday season! Made with simple ingredients like almond flour, pumpkin puree, and warming spices. The filling is silky smooth with a delicious pumpkin flavor that your guests are sure to love!
    5 from 2 votes
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    Prep Time 25 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Dessert
    Cuisine American
    Servings 9
    Calories 170 kcal

    Equipment

    • 8x8 Square Baking Dish
    • Hand mixer

    Ingredients
      

    Crust

    • ¾ Cup Almond Flour
    • 2 Egg Yolks
    • 2 Tablespoons Coconut Oil, Melted
    • 1 Tablespoon Coconut Sugar
    • ½ Teaspoon Cinnamon
    • ¼ Teaspoon Salt

    Filling

    • 1 15 ounces Pumpkin Puree NOT pumpkin pie filling!
    • 2 Egg Whites
    • ½ Cup Coconut Sugar Or any granulated sugar.
    • ⅓ Cup Almond Flour
    • 2 Teaspoons Pumpkin Spice
    • 1 Teaspoon Cinnamon
    • 1 Teaspoon Vanilla Extract
    • ¼ Teaspoon Salt

    Instructions
     

    Making the Crust

    • In a small bowl add egg yolks, salt, coconut sugar, cinnamon, and melted coconut oil. Use a whisk to blend ingredients.
    • Next, add almond flour and use a spatula to fold it into a thick dough.
    • Press the dough into a greased 8x8 square baking pan. Bake at 350° for 12 minutes.
    • Once the crust has finished baking, let it cool for 10 minutes before adding the filling.

    Making the Filling

    • In a large mixing bowl add pumpkin puree, egg whites, coconut sugar, almond flour, pumpkin spice, cinnamon, vanilla extract, and salt. Use a hand mixer or whisk to blend until fully combined.

    Baking & Cooling

    • Pour the filling on the crust and use a spatula or the back of a spoon to smooth it out. Bake at 350° for 40-45 minutes.
    • Remove the pan from the oven and place on a metal cooling rack for 30-60 minutes. Once it's at room temperature, use a sharp knife to cut the bars into squares.

    Notes

    Expert Tips

    • If you're making this recipe for a holiday party or large gathering, I suggest doubling the recipe!
    • Do not throw out the egg whites, you will need them for the filling.
    • Line the baking pan with parchment paper for easy removal.
    • Scrape the excess pie filling off the knife between each cut to ensure clean edges.

    How to make Coconut Whipped Cream

    1. Place the mixing bowl into the refrigerator to chill for a few minutes before adding the coconut milk. (The colder the better.)
    2. Add the THICK part at the top of your coconut cream to the mixing bowl. Whip with a hand mixer or stand mixer for about 90 seconds until it thickens up. (It will thicken, be patient!)
    3. Next, add in 2-3 tablespoons of powdered sugar and 1 teaspoon of vanilla extract. Whip the mixture for another minute or until light and fluffy. Add a dollop to each Pumpkin Bar.
    ** See full post for step-by-step photos and more information.

    Nutrition

    Serving: 1ServingCalories: 170kcalCarbohydrates: 16gProtein: 4gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 43mgSodium: 143mgPotassium: 21mgFiber: 2gSugar: 13gVitamin A: 77IUVitamin C: 0.1mgCalcium: 41mgIron: 1mg
    Keywords gluten free pumpkin bars, gluten-free pumpkin pie bars, paleo pumpkin pie bars, pumpkin pie bars
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

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    Reader Interactions

    Comments

    1. Rachel

      March 27, 2021 at 10:31 pm

      5 stars
      My family loved them!! Such a yummy recipe. Thanks!

      Reply
      • [email protected]

        March 28, 2021 at 9:54 am

        Aww so happy to hear that!! xo Mariah

        Reply
    2. Sarah

      November 30, 2022 at 6:56 am

      5 stars
      Wow these were such a hit!! Thanks for sharing this amazing recipe. (:

      Reply

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    Hi, I'm Mariah!

    I am a food photographer and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

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