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Gluten-Free Pumpkin Pie Bars Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://dishedbydana.com/gluten-free-pumpkin-pie-bars-recipe/