Gluten-Free Pumpkin Pie Bars

Pumpkin Pie in a bar! A shortbread cookie base + a luscious and creamy pumpkin layer makes for a delicious gluten-free treat! Perfect anytime but especially around the holidays. Plus they are dairy-free optional and super EASY to make.

Gluten Free Pumpkin PIe Bars Easy www.healthygffamily.com
Gluten-Free Pumpkin Pie Bars

Easy, Creamy and Delish!

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So excited for you to try these Gluten-Free Pumpkin Pie Bars!

A shortbread-like cookie base topped with the yummiest pumpkin pie layer, my taste testers have been going crazy for them!

They make a perfect holiday dessert because you get a taste of pumpkin pie but in a bar form!

They taste indulgent and special,  look festive, and are easier to serve and share than pie, making it easy for everyone to have “just at taste”…

Plus they are super EASY to make!

Gluten Free Pumpkin PIe Bars Easy www.healthygffamily.com

Not sure if your family is like ours, but for Thanksgiving we always have a large assortment of desserts, and following the footsteps of my grandmother who always asked for “a sliver of each”, we all want to taste them all!

Bar treats make it easy to serve, share and try!

A few years ago we transitioned from Pecan Pie to Pecan Pie Bars, last year we added Apple Crumble Bars (in addition to Apple Crisp!) and this year everyone is looking forward to these Pumpkin Pie Bars! (yes, I sent a photo to get permission to make the bars instead of a pie lol!)

So let’s take a closer look at these Gluten-free Pumpkin Pie Bars…

Gluten Free Pumpkin PIe Bars Easy www.healthygffamily.com

The recipe combines our favorite shortbread cookie base from our Raspberry Crumble Bars with a filling based on my grandmother’s crowd-pleasing Pumpkin Pie to make a real win!

The cookie base has a nice buttery flavor and perfect texture that provides just enough cookie to balance the creamy and luscious pumpkin layer.

So, so yummy!

Before I get to the ingredients…

I have a cooking video on this page, and as with all our recipes, there is a printable recipe with exact measurements at the bottom of this page.

So let’s make them!

Gluten Free Pumpkin PIe Bars Easy www.healthygffamily.com

They are made with 11 real, whole food ingredients, ones you probably have in your pantry this time of year, except maybe the evaporated milk (a bit more on that later!)

 

Let’s start with the shortbread cookie base.

It’s just 4 ingredients and comes together quickly.

You’ll need:

gluten-free all purpose flour (we use GF Jules, affiliate link)

cane sugar

salt

butter or dairy-free butter.

As an aside, you may have noticed that we are affiliate for GFJules.  To learn more about why we love GFJules flour and why we have used it for 10 years, click here.

Bonus: at the bottom of that post is a one-time use affiliate Discount Code.

And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!

Back to the gluten-free Pumpkin Pie Bars…

This is one of those baking instances where order of operations matters…. mix the dry ingredients, then mix in the butter 1 piece at a time. Mix well and a dough will form.

Press into a pan and bake for 15 minutes.

 

While it bakes for just 15 minutes, you mix together the pumpkin pie filling.

As I mentioned, the filling is based on our amazing pumpkin pie which was my grandmother’s recipe so it’s creamy and luscious and has the best flavor!

You’ll need:

canned pumpkin (pure pumpkin puree)

sugar

salt

cinnamon

nutmeg

ground ginger

eggs

milk or coconut milk

evaporated milk or evaporated coconut milk or canned coconut milk

Gluten Free Pumpkin PIe Bars Easy www.healthygffamily.com

Just a note on evaporated milk…it comes in a can and you can usually find it in the baking aisle.  It is simply a milk that’s thicker and creamier than regular whole milk, having gone through a cooking process to remove—or evaporate—over half of the water content.

The pumpkin layer comes together quickly!

You just:

  • Mix together pumpkin, sugar, salt, ginger, nutmeg, and cinnamon.
  • Add eggs and both milks

When the shortbread base comes out of the oven, you simply pour the pumpkin mix on to the hot shortbread layer, rock gently if necessary to spread evenly and bake again!

Just a quick note: The oven temperature changes a few times in this recipe.  It’s at 375 degrees F for the shortbread, then raises to 450 degrees for 10 minutes of the pumpkin layer, then 350 degrees for the remaining baking time.  This allows the pumpkin to cook well without burning.

After it comes out of the oven, let cool completely. In fact, I’ve been chilling it in the refrigerator a bit too!

Then when ready to serve, slice and add a dollop of whipped cream for a nice festive touch!

Gluten Free Pumpkin PIe Bars Easy www.healthygffamily.com

The result is a simple, delicious gluten-free dessert that’s sure to be a hit!

Gluten Free Pumpkin PIe Bars Easy www.healthygffamily.com

For more Thanksgiving Desserts, click here.

Some favorites include:

Easy Pumpkin Cheesecake Bars

Pecan Bars

Apple Crisp

Pumpkin Sheet Cake with cream cheese frosting

Apple Crumble Bars

For more Pumpkin recipes, have you tried our:

Pumpkin Pie Smoothie

Perfect Pumpkin Bread

Fudgy Pumpkin Chocolate Chip Blondies

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Energy Bites

PIN it!

Gluten Free Pumpkin PIe Bars Easy www.healthygffamily.com

Scroll down for recipe and leave a comment/ rating if you love it!

Recipe

 

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4.63 from 62 votes

Pumpkin Pie Bars

Pumpkin Pie in a bar! A shortbread cookie base + a luscious and creamy pumpkin layer makes for a delicious gluten-free treat! Perfect anytime but especially around the holidays. Plus they are dairy-free optional and super EASY to make.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert, Thanksgiving, Holidays. Cookies/Bars
Cuisine: Gluten-Free, Dairy-Free Optional
Servings: 16 squares
Author: Healthy Gluten-free Family

Ingredients

Cookie base

  • 1 cup + 2 tablespoons gluten-free all purpose flour with xanthan gum (we used GF Jules,affiliate link)
  • 1/4 cup cane sugar
  • ¼ teaspoon salt
  • 6 tablespoons dairy free butter or real butter, softened, cut into tablespoons

Pumpkin Layer

  • 1 15 oz can pure pumpkin puree
  • 1/2 cup cane sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1 tablespoon Cinnamon
  • 2 slightly beaten eggs
  • 1/4 cup milk or coconut milk (I tend to use whole milk in this recipe)
  • 6 oz evaporated milk or evaporated coconut milk

Instructions

Preheat oven to 375 degrees F

  • Line 8 inch square baking pan with parchment paper such that the paper hangs over the edges OR is tucked in in such a way that you can lift the paper right out of the pan when the bars are done.

Make the cookie base

  • Using a stand mixer or hand mixer, add flour, cane sugar and salt to a large mixing bowl and on low speed combine for about 5 seconds.
  • Add butter, 1 piece at a time and continue mixing until a dough forms and pulls away from the sides of the bowl, about 2-3 minutes.
  • Using your hands, press the dough into an even layer in the prepared baking pan.
  • Bake 15 minutes.

Pumpkin Layer

  • Increase oven to 450 degrees F after removing cookie layer.
  • While cookie layer bakes: Mix together pumpkin, sugar, salt, ginger, nutmeg, and cinnamon.
  • Add eggs and both milks. Mix until well combined.
  • Pour directly onto warm cooked cookie layer. The pan will be hot so wear and oven mitt/ be careful. If necessary, using two oven mitts, gently rock pan side to side to spread evenly.
  • Bake 10 min at 450°, then 30 minutes 350°, then cover loosely with foil and cook an additional 5 minutes.
  • Let cool completely (I like to refrigerate after cooling as well), slice and serve with a dollop of whipped cream if desired.

Storing/ Making ahead

  • Store in the refrigerator.Stay well in the refrigerator (without whipped cream) for several days.
  • Pro Tip: If making ahead, store covered in the refrigerator and slice when ready to serve. Add whipped cream when serving as well.
  • Enjoy!
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!
 

 

66 thoughts on “Gluten-Free Pumpkin Pie Bars

  1. 5 stars
    These pumpkin bars were delicious and super easy to make! Served with fresh whipped cream … everyone loved them and couldn’t believe they were gluten free.

  2. I made these for thanksgiving and they’re to die for. Came out perfectly and the taste is amazing. I had them for breakfast too the day after thanksgiving. These bars will definitely be a staple in our thanksgiving dinner.

  3. 5 stars
    Delicious! I’ve only tried the crust, used it with a different filling recipe… But this time I’m out of dairy free butter!! Would prefer to not use normal butter- is there an alternative?

  4. I’m interested in making these for thanksgiving guests who are GF.
    Do you know if these will freeze well?
    Thanks

    1. Great question! While I freeze almost everything, I have never frozen these. I would be a little concerned about the texture changing. You can make them up 2-3 days in advance and store in the refrigerator and slice/ top with whipped cream day of serving.

    2. 5 stars
      We made these, and they are excellent!! We’re planning to make some for a gluten free, dairy free option for our son’s wedding reception, so we froze a container of them. They came out fine, and just as delicious as the fresh ones!

  5. 5 stars
    I made these for a work party and everyone loved them! I made them gluten and dairy free. They were perfect. Thank you so much!

    1. 4 stars
      Really enjoyed these. I made some adjustments to the recipe based on what I had on hand. I used approximately 90% almond flour, with 10% mix of arrowroot and tapioca flour. In lieu of butter I subbed in coconut oil and almond butter. Lastly, swapped out cane sugar for coconut sugar. Pressed the cookie mixture into lined cupcake tins and shortened the baking times a bit. They turned out beautifully, made a dozen. I’m thinking maple syrup could be a nice alternate sweetener too.

  6. 5 stars
    Voted THE very best food by my family at Thanksgiving this year. Everyone raved. And leftovers in the morning with coffee were so delicious. Thank you!!

  7. 5 stars
    Better than traditional pumpkin pie! It’s all about that delicious-melt-in-your-mouth shortbread layer. These were eaten faster than all the other desserts around the table. Thank you for the recipe! They’re delicious!

  8. 5 stars
    Thank you again for this delicious and easy recipe! I remembered making these last year and knew I wanted to make them again. I have to say they were even more amazing this year … better than regular pumpkin pie. One slight adjustment I made was to increase the shortbread crust recipe by using a full stick of butter (8 Tbl) and then adjusted the other ingredients by the same proportion because the crust is simply so delicious and complements the filling perfectly. We served them cold with fresh whipped cream …. everyone loves them and they definitely deserve to be savored more than just at Thanksgiving!

  9. 5 stars
    Could this get any easier?! Terrific recipe for company and can be quickly assembled when you’re pressed for time. The end result comes out just as good as a pie, but without much laboring. This will be my go-to recipe for pumpkin pie now.

  10. I want to make this completely dairy free but the filling uses evaporated coconut milk. I’ve never seen that at my local grocery store. Can I sub it with regular coconut milk?

    1. Great question! I have only ever used the evaporated milk or evaporated coconut milk. The evaporated milk is produced by heating the milk to reduce the water content so that the evaporated version is creamier. It is usually found in the supermarket in the baking section, near condensed milk which is sweetened so don’t substitute that. SO to answer the original question, while I haven’t tried it, regular coconut work should work.

  11. I doubled this recipe…and didn’t quite get the timing right on the bake. But it turned out ok. Delicious, and easy to make.

  12. 5 stars
    I’m getting ready to make and wondering if A. You could quickly pulse the crust in a Cuisinart. And B. Could you use a nut milk instead of the regular milk in pie filling. I have macadamia nut milk.

    I crave pumpkin pie! Had a gluten free piece from a coffee shop yesterday and want to try your recipe!

      1. 5 stars
        Hi so I did these last night. It was difficult in my oven to raise and lower the temperature and know for sure it was spot on, but I guessed.

        For me, and I’ve trained my palette to eat less sugar but I think I’ll for sure use cane sugar next time. I used coconut sugar. I felt it was missing a balance of sweetness. 8 might retry again because I have 1/2 a can of evaporated milk left! Wondering if I can eliminate the extra 1/4 cup of Mac nut milk I used. I would like a firmer texture. Or should I ad an extra egg? Flavor and crust were perfect! Thanks for your help!

  13. I have made these bars three times, and my family loves them! But, my crust is not as thick as your picture, do you double the crust recipe for an 8×8?

  14. I made these and took them to a family dinner. Everyone raved about how delicious these were. Even those who don’t normally like pumpkin pie, loved these. I had to keep adding butter, a tablespoon more at a time, to the dough, while it was in the stand mixer. Once the dough just started to come away from the sides and looked hydrated enough to work with, I stopped. Maybe my gf flour was drier/thirstier than yours. I used bobs red mill 1 to 1 and live in a dry climate, if that helps anyone. Thank you for a wonderful recipe. I want to try using other pie toppings on this base!

  15. 5 stars
    Loved this! Only thing that was noted by my family and me is that there was too much cinnamon. We just cut the cinnamon in half and it was great! Thank you so much for an awesome recipe.

  16. 5 stars
    These will be our pumpkin pie replacement this year! I’ve made these twice now & they are amazing. I’ve looked at the raspberry & apple bar recipes & just might attempt to use cherry pie filling on top of the shortbread crust…in order to replace that holiday pie, too! Thank you!!!

      1. 5 stars
        Yes, I did make the cherry pie bars using canned cherries (packed in water). I thickened 1-c of the drained juice w/cornstarch & added sugar, butter, salt & almond extract. Fantastic! Thanks again for this great shortbread recipe–very versatile!

  17. Would there be any adequate substitution for the eggs called for in this recipe?

    There’s an allergy to eggs but didn’t know if possibly collegan or any other ideas for replacement would work?

  18. This recipe looks amazing . I do dont have a stand up mixer , only handheld . Is that ok if I use that kind of mixer ? Will it come out just as good ? Thanks

  19. 5 stars
    I made these for the first time because I hadn’t yet figured out a decent gf pie crust. That was a few years ago- I’ve since mastered pie crusts, but I haven’t made a pumpkin pie because these bars are IT. There is no way to improve upon this recipe- just make it and be the hero of your household.

  20. Made this recipe the other day & was pleasantly surprised how delicious it was. Didn’t have all the ingredients, but made it work. Didn’t have a mixer, used food processor, didn’t have milk, used keifer. came out great. Making for Thanksgiving with all the right ingredients, lol. Happy Thanksgiving, thank you for sharing.

  21. Hi! This smells amazing! How do you know if it is ready to pull from the oven? The middle of ours stills looks loose. I followed all of the times and temp adjustments

  22. 5 stars
    The Pumpkin Pie bars were amazing! Better than any Pumpkin Pie I’ve ever had! I will definitely keep making these!

  23. 5 stars
    I made these for my daughter who has Celiacs. Then she had a baby and he can’t handle soy or dairy, so Thanksgiving dessert was going to be complicated for her. I can’t THANK YOU enough for this great recipe! I had to substitute the evaporated milk for a plant based heavy cream, which, if you haven’t tried it, makes incredible fresh whip cream!! I also had to add some corn starch because I didn’t have xanthan gum. My daughter loved them! And truthfully, I thought they were great as well!

  24. 5 stars
    Has anyone successfully doubled this recipe for a 9×13 pan? If so, did you make any adjustments to the recipe? Sometimes doubling a recipe messes it up, so thought I’d ask beforehand. Thanks so much!

    1. Will be curious is anyone has doubled it… I usually just make two batches because I worry about the mixing bowl holding all the pumpkin layer liquids. If you double it and it fits in your mixer, I can’t think of a reason why this recipe wouldn’t work (and I know exactly what you mean — some recipes don’t double well). It might be the slightest bit thicker than usual but not much. Let me know what you do.

  25. I’m making these for the second time. My family and friends really enjoy them so much I am asked if I have any.

    I love how wonderful they freeze.
    I portion them out a head of time we defrost them in the microwave and their still just as good as they were right out of the oven.

4.63 from 62 votes (40 ratings without comment)

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