Introduction

These Delicious Gluten-Free Pumpkin Pie Bars bring all the cozy flavors of autumn together in one easy, crowd-pleasing treat. With a flaky gluten-free crust and a creamy pumpkin filling, they’re perfect for holiday gatherings or anytime you crave a sweet, spiced dessert.

This image shows a stack of three square dessert bars on a white plate. Each bar has three layers: a thick, golden-brown crumbly base at the bottom, a smooth, deep orange filling in the middle, and a crumbly topping dusted with white powdered sugar. The crumbly top layer is light tan with a rough texture, contrasting with the smooth, shiny middle layer. The bars are neatly cut into squares, and the plate sits on a white marbled surface, with a blurred orange pumpkin in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Crust:

1 1/2 cups (180g) gluten-free all-purpose flour blend, sifted
1/2 cup (100g) granulated sugar
1/2 teaspoon (3g) salt
1/2 cup (115g) unsalted butter, cold and cubed
1 large egg, lightly beaten

For the Filling:

1 can (15 oz/425g) pure pumpkin puree
3/4 cup (150g) packed brown sugar
2 large eggs, at room temperature
1 cup (240ml) evaporated milk
1 teaspoon (5ml) vanilla extract
1 1/2 teaspoons (4g) pumpkin pie spice
1/2 teaspoon (3g) salt

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the pan.
Step 2: In a large bowl, combine gluten-free flour, sugar, and salt. Cut in the cold butter with a pastry cutter or fingers until the mixture resembles coarse crumbs.
Step 3: Add the beaten egg and stir until the dough holds together. Press this mixture evenly into the prepared pan and bake for 15 minutes until just golden.
Step 4: While the crust bakes, whisk together pumpkin puree, brown sugar, eggs, evaporated milk, vanilla extract, pumpkin pie spice, and salt until smooth.
Step 5: Pour the filling over the pre-baked crust and spread evenly. Bake for 30 to 35 minutes, or until the center is set but still has a slight jiggle.
Step 6: Let the bars cool completely in the pan on a wire rack (about 2 hours). For cleaner cuts, chill in the refrigerator before slicing into squares.

Tips & Variations

Add 1/4 cup finely chopped pecans or almonds to the crust for a nutty crunch.
Increase pumpkin pie spice to 2 teaspoons or add a pinch of nutmeg for extra warmth.
Drizzle melted dark chocolate over cooled bars for a decadent finish.
Swap evaporated milk for coconut milk for a tropical twist.
Replace half the brown sugar with maple syrup for richer fall flavors.
Swirl softened cream cheese mixed with sugar into the filling for a creamy layer.
Sprinkle a streusel topping made from gluten-free oats, brown sugar, and butter before baking.
Add 1 tablespoon bourbon to the filling for an adult-only treat.

Storage

Store pumpkin pie bars in an airtight container in the refrigerator for up to 5 days, separating layers with parchment paper to prevent sticking. For longer storage, wrap individual bars tightly in plastic wrap and freeze up to 2 months. Thaw in the refrigerator before serving. Bars can be enjoyed chilled or warmed slightly.

How to Serve

A close-up image of three stacked dessert bars placed on a white plate, each bar showing three distinct layers: a crumbly golden brown crust at the bottom with a slightly coarse texture, a thick middle layer of smooth, rich orange-brown filling, and a top layer of light, crumbly streusel sprinkled with powdered sugar that gives it a soft, snowy look. The dessert bars have clean edges and the background features a soft, out-of-focus white marbled surface with warm tones from a blurred pumpkin in the distance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes! Bake them up to 2 days ahead and keep refrigerated. They often taste better after the flavors have melded overnight.

Can I use fresh pumpkin instead of canned?

Definitely. Roast and puree fresh pumpkin, making sure to strain out excess water for the best texture and flavor.

Gluten-Free Pumpkin Pie Bars Recipe

Print Recipe

★★★★★

5 from 91 reviews

This Delicious Gluten-Free Pumpkin Pie Bars Recipe combines a flaky gluten-free crust with a creamy, spiced pumpkin filling for an irresistible autumn treat. Perfect for fall gatherings or cozy family desserts, these bars are easy to make and full of comforting flavors, with the added bonus of being gluten-free.

Author: Dana
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 12 to 16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Crust

1 1/2 cups (180g) gluten-free all-purpose flour blend, sifted
1/2 cup (100g) granulated sugar
1/2 teaspoon (3g) salt
1/2 cup (115g) unsalted butter, cold and cubed
1 large egg, lightly beaten

Filling

1 can (15 oz/425g) pure pumpkin puree (not pie mix)
3/4 cup (150g) brown sugar, packed
2 large eggs, room temperature
1 cup (240ml) evaporated milk
1 teaspoon (5ml) vanilla extract
1 1/2 teaspoons (4g) pumpkin pie spice
1/2 teaspoon (3g) salt

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides to easily lift out the bars later. Lightly grease the pan to prevent sticking.
Make the Crust: In a large bowl, combine the gluten-free flour blend, granulated sugar, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs like wet sand. Add the beaten egg and stir until the mixture holds together. Press the dough evenly into the prepared pan. Bake for 15 minutes or until the crust is just golden. Let it cool slightly.
Prepare the Filling: In a separate bowl, whisk together the pumpkin puree, brown sugar, eggs, evaporated milk, vanilla extract, pumpkin pie spice, and salt until smooth and silky.
Assemble and Bake: Pour the pumpkin filling evenly over the pre-baked crust, smoothing the top with a spatula. Return the pan to the oven and bake for 30-35 minutes, until the center is mostly set but still jiggles slightly when gently shaken.
Cool and Slice: Remove from the oven and let the bars cool completely on a wire rack, which takes about 2 hours. For cleaner slices, chill the bars in the refrigerator before cutting. Use the parchment overhang to lift the bars out and slice into 12-16 squares.

Notes

Do not skip pre-baking the crust to avoid a soggy bottom.
Pull the bars from the oven when the center still has a slight jiggle; it will firm up as it cools.
Use a trusted gluten-free flour blend for best texture; King Arthur’s blend is recommended.
Allow the bars to cool completely before slicing to prevent crumbling.
Experiment with variations like nutty crusts, chocolate drizzle, or coconut milk substitutions for dairy-free options.

Keywords: gluten-free, pumpkin pie bars, dessert, autumn recipe, pumpkin spice, holiday treat, dairy optional