There’s something so comforting about the flavors of pumpkin and spice during the fall season. These gluten-free pumpkin pie bars are the ultimate cozy dessert, combining a buttery oat-almond crust with a creamy, spiced pumpkin filling. They’re easy to make and are perfect for any gathering, or just to enjoy at home with your favorite dairy-free whipped cream.
Frequently Asked Questions (FAQ): Gluten-Free Pumpkin Pie Bars
Can I use store-bought oat flour instead of blending my own?
Absolutely! Store-bought oat flour works just as well. However, if you have oats at home, blending them yourself is a quick and budget-friendly option.
Can I make these bars vegan?
Yes! To make this recipe vegan, replace the eggs with a flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water per egg, let sit for 5 minutes). Make sure to also use maple syrup instead of honey.
What can I substitute for tapioca flour?
You can use cornstarch as a 1:1 substitute for tapioca flour. They will help thicken the filling just as well.
Can I use a different sweetener?
Yes! Coconut sugar and maple syrup provide natural sweetness, but you can substitute them with brown sugar, agave syrup, or any other sweetener you prefer. Adjust the quantity to suit your taste.
Can I use a different type of flour for the crust?
Almond flour gives the crust a nutty flavor and texture, but you can substitute it with cashew flour, hazelnut flour, or even gluten-free all-purpose flour if needed.
How do I know when the bars are done baking?
The bars are done when the center is set and no longer jiggles when you gently shake the pan. This usually takes 45–50 minutes, but ovens can vary, so keep an eye on them around the 45-minute mark.
Can I skip the turmeric?
Yes! The turmeric is optional and adds a subtle earthy flavor and extra nutrients. If you prefer not to use it, the recipe will still taste amazing.
How long should I let the bars cool before chilling?
Let the bars cool completely at room temperature before placing them in the refrigerator. This helps them set properly and ensures a firm texture.
How do I store the bars?
•Refrigerator: Store in an airtight container for up to 1 week.
•Freezer: Freeze individual slices in a freezer-safe container or wrap for up to 3 months. Thaw in the refrigerator before serving.
Can I top these bars with anything else?
Of course! Aside from dairy-free whipped cream, you can add crushed nuts, coconut flakes, a drizzle of maple syrup, or even a sprinkle of cinnamon for extra flair.
Can I use a different milk instead of coconut milk?
Yes! If you prefer, you can use almond milk, cashew milk, or oat milk, but make sure they’re unsweetened
Making the Crust
The base of these bars is a mix of almond flour and gluten-free oat flour. You can easily make your own oat flour by blending oats in a blender until fine. If you have a food processor, I recommend combining all the crust ingredients there for ease. If not, a mixing bowl and spatula will do the job just fine—just be sure everything is well combined.
Once mixed, press the crust into an 8×8-inch pan lined with parchment paper. Bake it for 8–9 minutes, then let it cool completely. This step is crucial for ensuring the crust holds up under the pumpkin filling.
For The Creamy Pumpkin Filling
The filling is where the magic happens! It’s made with:
•Pumpkin puree for that rich, earthy flavor
•Coconut milk for creaminess
•Coconut sugar and maple syrup for natural sweetness
•Pumpkin pie spice, cinnamon, and a hint of turmeric for a warm, spiced kick
Blend all the ingredients until super smooth—use a blender or food processor for best results. Taste the mixture at this stage to adjust the sweetness or spice if needed. I’ve found the listed measurements to be just right, but it’s always worth testing to match your preferences.
Pour the filling over the cooled crust and bake at 350°F for 45–50 minutes. I pulled mine out at 45 minutes, and it was perfectly set.
Chilling and Serving
After baking, let the bars cool completely at room temperature. Then refrigerate them for at least 6 hours, though overnight chilling works best for the cleanest slices. The texture becomes delightfully firm and creamy, just like pumpkin pie.
Before serving, top the bars with a dollop of your favorite dairy-free whipped cream for that final touch. I personally love using So Delicious Coconut Whipped Cream—it’s light, fluffy, and complements the pumpkin flavors beautifully.
Final Thoughts
Whether you’re serving these bars at a family gathering or enjoying them solo with a cup of coffee, they’re sure to impress. The combination of the spiced pumpkin filling and the buttery oat-almond crust is irresistible. I hope you enjoy this recipe as much as I do!
Don’t forget to tag me in your photos or comments if you try it—I’d love to hear how it turns out for you.
Pumpkin Pie Bars
Ingredients
- For the Filling
- 1 can 15 oz pumpkin puree
- 2 eggs room temperature
- ¾ cup full-fat canned coconut milk
- ⅓ cup coconut sugar
- ⅓ cup maple syrup or honey
- 2 tablespoons tapioca flour
- 1 teaspoon vanilla extract
- 3 teaspoons pumpkin pie spice
- 1 pinch sea salt
- ⅛ teaspoon cinnamon powder
- ¼ teaspoon turmeric powder
- For the Crust
- 1 cup oat flour
- 1 ½ cups almond flour not almond meal
- ¼ teaspoon pink salt
- 2 tablespoons coconut sugar
- 1 tablespoon maple syrup
- 5 tablespoons melted refined coconut oil
- 1 egg used soy free
Instructions
- Step 1: Preheat Your Oven
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Step 2: Make the Crust
- Prepare oat flour: If you don’t have pre-made oat flour, blend gluten-free oats in a blender until forms a doughy-like consistency.
- Mix the ingredients:
- In a mixing bowl or food processor, combine oat flour, almond flour, pink salt, and coconut sugar.
- Add melted coconut oil and maple syrup. Mix until the crust forms a dough-like consistency and holds together when pressed.
- Press the crust: Transfer the crust mixture into the prepared baking pan. Press it evenly to form a firm base.
- Bake the crust: Bake for 8–9 minutes. Once done, set the crust aside to cool completely.
- Step 3: Make the Pumpkin Filling
- Blend the filling:
- In a blender or food processor, combine pumpkin puree, eggs, coconut milk, coconut sugar, maple syrup, tapioca flour, vanilla extract, pumpkin pie spice, sea salt, cinnamon powder, and turmeric powder.
- Blend until smooth and creamy. Taste and adjust sweetness if needed.
- Pour over crust: Once the crust is cool, pour the filling over it and spread it out evenly.
- Step 4: Bake the Pumpkin Pie Bars
- Place the pan in the oven and bake at 350°F for 45–50 minutes, or until the center is set and no longer jiggles.
- Remove from the oven and allow the bars to cool completely at room temperature.
- Step 5: Chill the Bars
- Once the bars are cool, place them in the refrigerator for at least 6 hours. For the best results, let them chill overnight.
- The filling will firm up, making it easier to cut into clean slices.
- Step 6: Serve and Enjoy
- Slice into bars and serve cold.
- Top with dairy-free whipped cream or your favorite topping for an extra treat.
Notes
