Easy Gluten-Free Pumpkin Pie Bars

I've been a pumpkin pie lover my entire life. My mom would make this amazing, from-scratch version every year (ok, multiple times a year), and I lived for it. As I got older, she taught me how to make her masterpiece, and I got pretty good at it. But, for some reason, I could never get the crust part down! So I came up with my own solution. And here it is.

These easy pumpkin pie bars skip the pie pan, skip the crimping, and skip the rolling. The crust and the filling are made in the food processor (score!), and all you have to do is press the crust into a pan and spread the filling over it. Since I wanted a dessert that would work for people navigating food allergies, I made these completely dairy-free, grain-free, and gluten-free. And I skipped the refined sugar, too, not that you'd know it. The filling is perfectly sweet, incredibly creamy, and loaded with pumpkin pie flavor. And I love the subtle, buttery crunch from the almond-flour crust. It really ties everything together.

Why These Gluten-Free Pumpkin Bars Are a Fall Obsession

If you're craving pumpkin pie but want something just a little easier, these pumpkin pie dessert bars are the answer. Here's why:

• Texture and flavor-wise, these dessert bars slay. The crust has a delicate, buttery crunch but still holds together. And the filling is thick and creamy with all of that fall-tastic pumpkin pie flavor you crave (just with less work…you'll see).
• I'm kind of obsessed with the fact that you can make the filling and the crust for these bars in a food processor. It makes things incredibly simple, and cleanup is pretty much as easy as it gets. Think of it as pumpkin pie's simplified, slightly less daunting cousin.
• These bars are completely grain-free, gluten-free, and dairy-free. They're even totally devoid of refined sugar. Want to make them vegan? Swap the egg out for a flax egg. Essentially, they're an incredible option for anyone navigating dietary restrictions.

What You’ll Need

Time to gather your ingredients. Here's your shopping list (see the recipe card below for exact measurements):

For The Crust

• Blanched almond flour – I like Bob's Red Mill Super Fine Almond Flour. Emphasis on SUPER fine. This makes all the difference in achieving a crust that doesn't just crumble apart.
• Fine sea salt – Or table salt in a pinch.
• Melted vegan butter – You could use coconut oil instead.
• Flax egg – I have a great Flax Egg Recipe (it's super easy), but if you don't care about keeping these pumpkin pie bars vegan, you can use a chicken egg.

For The Filling

• Pumpkin puree – Make sure to grab pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is loaded with sugar and spices. You don't need that here; you're adding your own.
• Natural sweeteners – I skipped out on the refined sugar for this pie filling and opted for a combo of maple syrup and coconut sugar. Both have a lovely caramel-esque flavor that goes beautifully with the warming autumn spices.
• Full-fat coconut milk – I mean it when I say full fat! Grab the stuff in the can. Low-fat (and/or boxed) coconut milk will result in a runny filling.
• Egg – Or a flax egg if you're going full vegan.
• Vanilla extract – To add a little depth to the flavor profile.
• Pumpkin pie spice – Or your own blend of cinnamon, nutmeg, ginger, and cloves.
• Sea salt – To break up the sweetness of the filling a smidge.

Topping Ideas

• Coconut yogurt – Or Coconut Whipped Cream.
• Chopped pecans – Or walnuts. Toasted or raw (I prefer toasted). Want to go the extra mile? Try my Coconut Sugar Candied Pecans.
• Pumpkin pie spice – Or cinnamon. Just a sprinkle.

How to Make Pumpkin Pie Bars

There's never been a more appropriate time to say “easy as pie”. Here's a quick look at how to make these simple (yet fabulous) gluten-free pumpkin bars (see the recipe card below for more detailed instructions):

• Prep. Preheat the oven to 350°F and grease a 9×9-inch pie dish.

• Make the crust. Add the almond flour, sea salt, vegan butter, and flax egg to a food processor and pulse to form a dough. Press the mixture into the bottom of the prepared pan.
• Reset. Rinse and dry the bowl of the food processor.
• Make the filling. Add the pumpkin puree, sweeteners, full-fat coconut milk, egg, vanilla extract, pumpkin pie spice, and sea salt to the food processor. Process until smooth.
• Assemble. Spread the filling over the crust.
• Bake. Bake for 60-65 minutes until the filling is mostly set but still a little jiggly in the center.
• Cool. Cool at room temperature for 1 hour, then in the fridge for 4-6 hours.
• Serve. Slice and serve with your chosen toppings.

Tips for the Best Bars

Have a quick look through these tips and tricks before you get started, OK? They'll help set you up for success.

• Use super fine almond flour. I mean it. More coarsely ground almond flour will result in a crust that crumbles and doesn't hold together well.
• Get the texture right. When making the crust, give the mixture a squeeze. You'll know it's ready to press into the pan when it holds together between your fingers.
• Clean the food processor. You're using the food processor for both the crust and the filling. It's essential to clean and dry it after you make the crust and before you make the filling.
• Tent if needed. If the filling starts to brown early on in the baking time, you can loosely cover the pumpkin pie bars with some aluminum foil for the remainder of the baking time.
• Cool and chill ALL the way. Give the pie an hour to cool at room temperature and then at least 4 hours in the fridge. It's even better if you can let it chill overnight. The filling will set during this time for easier slicing. The flavors will also get a chance to meld a bit more.

Proper Storage

• Refrigerator: Once the bars are properly cooled and chilled, wrap the baking dish (or individual bars) in plastic wrap. The leftovers will keep in the fridge for up to 4 days.
• Freezer: Wrap the baking dish (or individual slices) in a double layer of plastic wrap and store in the freezer for up to 3 months. Thaw in the fridge before diving back in.

More Gluten-Free Fall Desserts

Looking for more ways to sweeten up the season (without gluten)? Try these:

• Perfect Gluten-Free Vegan Apple Crumb Pie
• Gluten-Free Pumpkin Pie
• Gluten-Free Pumpkin Cookies
• Apple Upside-Down Cake
• Gluten-Free Fresh Apple Cake