These gluten-free pumpkin pie bars feature a creamy, perfectly spiced pumpkin filling atop a buttery shortbread-style crust. Dairy-free and refined sugar–free, they’re an easy, crowd-pleasing dessert ideal for autumn, Thanksgiving, Christmas, or any holiday gathering.
Love the flavor of pumpkin pie but want something simpler to make or serve? These pumpkin pie bars deliver everything you enjoy about a classic pie in an easier bar form. They require minimal equipment and come together quickly, making them perfect for both experienced and beginning bakers. The recipe is forgiving and much less fussy than traditional pie crusts.
What’s great is that these bars are gluten-free, dairy-free, and refined-sugar free, yet they taste rich and indulgent. The crust is tender and slightly flaky while the filling is silky, well-spiced, and satisfying. They’re a staple for fall and holiday baking and are likely to become a favorite at your home too.
Pumpkin pie bars recipe video
Why you’ll love this recipe
- Easy: Made in one bowl or a food processor for minimal effort and cleanup.
- Dietary friendly: Naturally gluten-free and dairy-free. Also refined sugar–free and paleo-friendly; can be adapted for vegan diets with an eggless filling.
- Wholesome: Uses simple whole-food ingredients and less sugar than traditional pumpkin pie.
- Flavor: Perfectly spiced and creamy — you won’t miss the traditional version.
- Great for gatherings: Quick to prepare and easy to serve as bars for guests who want a smaller portion.
How to make gluten-free pumpkin pie bars
Full ingredients, measurements, and the printable recipe card are provided below. Bars are a practical holiday choice since they’re easy to portion and serve to guests who may prefer a smaller bite.
Equipment
- Food processor or mixing bowl and spatula
- 8×8 or 9×9 square baking pan (lined with parchment or well-greased)
Ingredients
Crust
- Almond flour: Nut-free substitutes like tiger nut or cashew flour can work 1:1.
- Coconut flour: Provides structure for this crust; it’s important for texture.
- Maple syrup: Can be replaced with honey or agave.
- Coconut oil: Swap with ghee, grass-fed butter, or avocado oil if preferred.
- Vanilla extract & sea salt
Filling
- Pumpkin puree (not pumpkin pie filling)
- Eggs: For an egg-free version use your preferred vegan pumpkin filling and follow that baking method.
- Maple syrup: Honey or agave are acceptable substitutes.
- Full-fat canned coconut milk: Heavy cream may be a suitable alternative if not dairy-free.
- Arrowroot starch (or cornstarch)
- Coconut sugar (optional, adds depth of flavor)
- Vanilla, pumpkin pie spice, cinnamon, and a pinch of sea salt
Steps to make gluten-free pumpkin pie bars
- Step 1 – Make the crust: Combine all crust ingredients in a bowl or food processor until the mixture holds together. If it seems dry, add an extra tablespoon of melted coconut oil. Press evenly into the bottom of the prepared pan. Bake at 350°F for 8–10 minutes until the edges are lightly golden. Let cool slightly.
- Step 2 – Prepare the filling: While the crust bakes, blend or whisk together all filling ingredients until smooth. Let the crust cool for about 5 minutes before pouring on the filling.
- Step 3 – Bake: Pour the filling over the crust and smooth the top. Bake at 350°F for 40–45 minutes, until the center is mostly set but still slightly jiggly — avoid over-baking.
- Step 4 – Chill and serve: Allow bars to cool for about 30 minutes, then refrigerate for 2–3 hours to fully set. Slice into bars and garnish as desired.
Serving suggestions
- Top with coconut whipped cream or regular whipped cream.
- Sprinkle chopped pecans for added crunch.
- Dust with extra cinnamon or pumpkin pie spice.
- Finish with a light drizzle of caramel glaze if desired.
Expert Tips
- Don’t over-bake: Remove the bars when the center is set to the touch but still slightly jiggly to ensure a creamy texture once chilled.
FAQ
- Can I make this in a pie pan? Yes — bake and slice it like a traditional pie if you prefer slices instead of bars.
- How do I store leftovers? Keep bars in an airtight container in the refrigerator for 3–4 days; they’re best within the first couple of days.
More healthy dessert recipes to try
- Gluten-free brown sugar cinnamon pop tarts
- 2-ingredient Rolo’s
- Healthy Twix Cups
- Almond Joys
- Pumpkin streusel bread
- Banana nut scones (paleo, gluten-free)
- Cinnamon swirl banana bread
- Gluten-free pumpkin spice scones
I know you’ll love these paleo, gluten-free pumpkin pie bars! If you try the recipe, leaving a rating and review is appreciated — and feel free to share your photos on Instagram.
Gluten-Free Pumpkin Pie Bars
Pin Recipe
Ingredients
Crust
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup maple syrup
- 1/4 cup coconut oil use refined coconut oil for no coconut flavor
- 1 tsp vanilla extract & pinch of sea salt
Filling
- 1 15 oz can pumpkin puree NOT pumpkin pie filling
- 1/3 cup full-fat canned coconut milk
- 1/2 cup maple syrup
- 2 tbsp coconut sugar optional
- 2 tsp vanilla extract
- 1 tbsp arrowroot powder (or cornstarch)
- 2 eggs
- 1 tbsp pumpkin pie spice
- 1/2 tsp cinnamon
- pinch of sea salt
Optional toppings
- whipped cream (coconut whipped cream recommended)
- chopped pecans
Instructions
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Preheat oven to 350°F. Line an 8×8 square baking pan with parchment paper or grease it well.
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Combine all crust ingredients in a bowl or food processor until the dough sticks together. If dry, add 1 tablespoon melted coconut oil. Press the crust into the bottom of the pan and bake 8–10 minutes until lightly golden. Remove and let cool.
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While the crust bakes, blend the filling ingredients until smooth. Let the crust cool about 5 minutes before adding the filling.
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Pour the filling over the crust and smooth the top. Bake 40–45 minutes until the center is set to the touch but still slightly jiggly.
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Cool the bars for about 30 minutes, then refrigerate 2–3 hours until fully set. Cut into bars and enjoy.