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Gluten Free Pumpkin Pie Bars

Easy Gluten-Free Pumpkin Pie Bars

These gluten-free pumpkin pie bars are easy to make and healthy! They use just a few simple ingredients, taste just like a slice of pumpkin pie, but bite-sized!
Course Dessert
Cuisine American
Keyword almond flour, dairy-free, gluten-free granola, pumpkin, pumpkin pie, thanksgiving, vegan pie
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 16 bars
Calories 143kcal


for the crust

for the filling

topping ideas

  • coconut yogurt or coconut whip
  • chopped pecans
  • sprinkle of pumpkin pie spice


  •  Preheat the oven to 350ºF. Grease a 9 X 9 pie dish and set aside.
  • To the bowl of a food processor, add the crust ingredients. Process until a dough starts to come together. You should be able to squeeze it between your fingers and it will hold together.
  • Dump the crust into the pan and press it into the bottom. Press firmly and make an as even a layer as possible. Set the crust aside.
  • Rinse and dry the bowl of the food processor and put it back on the base. Add the filling ingredients and process until smooth. Pour the filling into the prepared crust and smooth over with a spatula or spoon.
  • Bake the pie for 60 - 65 minutes until the filling is just a little giggly.
  • Remove the pie and let cool for at least 1 hour, then transfer to the fridge and cool another 4 - 6. For best results, cool the pie overnight.
  • Slice and serve (with a garnish of coconut whip if you want)!



Calories: 143kcal | Carbohydrates: 12g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 96mg | Potassium: 112mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6040IU | Vitamin C: 1.7mg | Calcium: 51mg | Iron: 1.4mg