Description
These creamy, spiced gluten-free pumpkin pie bars are the perfect cozy fall dessert all the flavor of pumpkin pie, without the fuss of a crust. Perfect for Thanksgiving or autumn gatherings.
Ingredients
Scale
- 1 1/2 cups gluten free flour blend
- 1/2 cup brown sugar
- 1/2 cup butter, melted (or coconut oil for dairy free)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 (15 oz) can pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1 (12 oz) can evaporated milk (or coconut milk for dairy free)
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13 inch baking dish with parchment paper.
- In a bowl, mix gluten free flour, brown sugar, cinnamon, salt, and melted butter until crumbly. Press firmly into the prepared baking dish to form the crust.
- Bake the crust for 10–12 minutes, then remove from oven and set aside.
- In a separate bowl, whisk together pumpkin puree, sugar, eggs, vanilla, cinnamon, nutmeg, ginger, cloves, and evaporated milk until smooth.
- Pour the pumpkin mixture over the pre-baked crust and smooth the top.
- Bake for 40–45 minutes or until the center is just set and slightly jiggly.
- Cool completely in the pan, then refrigerate for at least 2 hours before slicing into bars.
- Serve chilled or at room temperature, optionally topped with whipped cream or powdered sugar.
Notes
Do not skip pre-baking the crust it keeps the base from becoming soggy. Use coconut milk and coconut oil for a dairy free version. These bars freeze beautifully for make-ahead holiday prep.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 16g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg