Gluten-Free Pumpkin Pie Bars

These Gluten-Free Pumpkin Pie Bars give you all the cozy flavor of pumpkin pie in easy-to-slice squares — perfect for potlucks or a weeknight dessert. I’ve made them many times using a short, buttery gluten-free crust and a smooth, spiced pumpkin filling that sets up firm but tender. If you like quick pumpkin desserts, you might also enjoy this simple 5-ingredient gluten-free pumpkin pudding: 5-ingredient gluten-free pumpkin pudding.

Why Make This Recipe

• They taste like classic pumpkin pie but slice into neat bars for easier serving and transport.
• Gluten-free and flexible — you can adapt to dairy-free or nut-free versions without losing flavor.
• Make-ahead friendly: they chill and slice better the next day, which is great for busy hosts.
• Uses pantry staples (canned pumpkin, eggs, spices) and a single 9×13 pan for convenience.
• Personal insight: I love these because the crust-to-filling ratio is perfect — crisp edge crust with a silky pumpkin layer every time.

Recipe Overview

• Prep time: 20 minutes (plus 15 minutes blind-bake)
• Cook time: 40–45 minutes
• Total time: 1 hour 15 minutes (including cooling)
• Servings: 12 bars
• Difficulty: Easy
• Method: Press a gluten-free crust into a 9×13-inch pan, blind-bake briefly, pour in spiced pumpkin custard, then bake until the center is set and cool completely before slicing.

My Experience Making This Recipe

I tested this recipe across three different gluten-free flours (1:1 blend, almond flour, and oat flour) to dial in texture and bake time. The main discovery: a brief blind-bake of the crust (12–15 minutes at 350°F / 175°C) prevents a soggy bottom and keeps slices clean.

How to Make Gluten-Free Pumpkin Pie Bars

Start by preheating your oven to 350°F (175°C) and lining a 9×13-inch pan with parchment, leaving an overhang for easy removal. Press a gluten-free crust made from 1 1/2 cups gluten-free all-purpose flour (with xanthan gum), 1/2 cup powdered sugar, 1/2 tsp salt, and 10 tbsp cold unsalted butter into the pan; blind-bake 12–15 minutes. Whisk the filling: 15 oz canned pumpkin puree, 3/4 cup brown sugar, 2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, 2 large eggs, 1 cup evaporated milk (or full-fat coconut milk for dairy-free) and pour over warm crust. Bake 35–45 minutes until the center barely jiggles, cool to room temp, then chill 4 hours or overnight before slicing into 12 bars.

Equipment notes: use a mixer or sturdy whisk, offset spatula for smoothing, oven thermometer to check accuracy, and a rimmed baking sheet to catch any spillover.

Expert Tips for Success

• Blind-bake the crust: prebaking at 350°F for 12–15 minutes sets the crust and prevents sogginess from the wet filling.
• Use room-temperature eggs and measured pumpkin for a smooth custard; cold eggs can cause lumps.
• Test doneness by a gentle jiggle in the center — it should wobble slightly but not be liquid. Residual heat finishes the set while cooling.
• If using a gluten-free flour blend, ensure it contains xanthan gum; if not, add 1/4 tsp to the crust mixture for structure.
• Chill fully before slicing; cold bars cut cleaner. Use a sharp knife wiped between cuts for neat squares.

How to Serve Gluten-Free Pumpkin Pie Bars

• Serve chilled or at cool room temperature with a dollop of unsweetened whipped cream or coconut cream.
• Sprinkle toasted pumpkin seeds or a light dusting of cinnamon sugar for contrast and texture.
• Great for holiday platters, bake sales, or a coffee-break treat — cut into bite-sized squares for parties.
• Plate with a scoop of vanilla ice cream for a warm-cold contrast if you slightly warm a bar (see reheating tips).

Storage and Reheating Guide

• Refrigerate in an airtight container for up to 5 days; place parchment between layers to prevent sticking.
• Freeze bars individually wrapped in plastic and stored in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before serving.
• To reheat a chilled bar: warm in a 325°F (160°C) oven for 8–10 minutes or microwave 15–20 seconds to take the chill off — avoid overheating to prevent a soggy texture.
• For best texture, slice after chilling; freeze whole or sliced depending on how you plan to serve later.

Recipe Variations

• Dairy-free: swap evaporated milk for full-fat canned coconut milk and use vegan butter in the crust; texture is slightly denser but delicious.
• Nut-free: use a gluten-free oat flour blend for the crust instead of almond flour and make sure all ingredients are processed in nut-free facilities.
• Less-sweet: reduce brown sugar in the filling to 1/2 cup and add a touch more spice (1/4 tsp nutmeg) to enhance flavor without more sugar.
• Streusel-topped: mix 1/2 cup gf oats, 1/4 cup brown sugar, 3 tbsp butter, and 1/4 cup almond flour for a crumb topping; sprinkle before the last 10 minutes of baking.

Nutritional Highlights

• Pumpkin is high in vitamin A (beta-carotene) and provides fiber with relatively low calories per serving.
• These bars are a moderate source of protein from eggs; caloric content depends on crust choices (almond vs. all-purpose flour).
• Allergen info: contains eggs and usually dairy (can be adapted); crusts may contain nuts if using almond flour — note and adjust for guests with allergies.
• Portion guidance: one 2×3-inch bar is a reasonable dessert portion for most adults.

Troubleshooting Common Issues

• Soggy crust: ensure blind-bake the crust 12–15 minutes and prick it lightly before baking to release steam; use an oven thermometer to confirm 350°F.
• Runny filling after baking: bake until the center has just a slight jiggle; if still too loose, bake an additional 5–10 minutes, watching closely to avoid cracking.
• Cracked top: avoid overbaking and let bars cool slowly on the counter before chilling; rapid temperature changes lead to cracks.

Frequently Asked Questions

Q: Can I make this with fresh pumpkin instead of canned?
A: Yes — roast and puree a sugar pumpkin (about 2–2 1/2 lb before peeling) until smooth. Use 15 oz by weight to match canned pumpkin and remove excess water by straining if it’s very loose to avoid a runny filling.

Q: Do I need to use xanthan gum in the crust?
A: If your gluten-free flour blend already includes xanthan or guar, you don’t need to add more. If it’s a single-flour (oat or rice), add 1/4 tsp xanthan to improve structure and prevent overly crumbly bars.

Q: Can I halve this recipe to bake in an 8×8 pan?
A: Yes — halve all ingredients and baking time will be similar; check the filling at around 30–35 minutes. Adjust cooling and chilling time the same way for best slicing.

Q: How do I get clean slices for serving?
A: Chill bars overnight, use a sharp knife warmed under hot water then dried before slicing, and wipe the blade between cuts. This prevents dragging and gives tidy edges.

Conclusion

For more ideas and variations, check out these gluten-free pumpkin bar recipes and guides: Gluten-Free Pumpkin Pie Bars Recipe | healthyGFfamily.com, Easy, Creamy Gluten-Free Pumpkin Pie Bars | Snixy Kitchen, Gluten-Free Pumpkin Bars (BEST RECIPE!) – Meaningful Eats, Gluten-Free Pumpkin Pie Bars – Mama Knows Gluten Free, and Gluten Free Pumpkin Pie Bars Recipe – Fearless Dining. These resources offer alternative crusts, dairy-free swaps, and troubleshooting notes that pair well with the tips here.

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