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Best Gluten-Free Pumpkin Pie Bars – Easy Fall Dessert

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These gluten-free pumpkin pie bars feature a buttery, nutty crust and a silky, spiced pumpkin filling. They’re easier than a traditional pie, serve a crowd, and are perfect for fall gatherings.

Ingredients

Scale
  • 1 ½ cups (180g) gluten-free oat flour
  • 1 cup (100g) almond flour
  • ⅓ cup (65g) packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (113g) cold unsalted butter, cut into small cubes
  • 1 large egg yolk
  • 1 can (15 oz or 425g) pumpkin puree
  • 1 can (12 oz or 340g) evaporated milk
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup (240ml) heavy cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Ground cinnamon for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides.
  2. In a large bowl, whisk together oat flour, almond flour, brown sugar, cinnamon, and salt. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse meal with pea-sized butter pieces. Stir in egg yolk until dough comes together.
  3. Press crust mixture evenly into prepared pan. Bake for 15-18 minutes until edges are lightly golden. Cool on a wire rack for 10 minutes.
  4. In a large bowl, whisk together pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, vanilla extract, pumpkin pie spice, and salt until smooth.
  5. Pour filling over pre-baked crust. Bake at 350°F (175°C) for 40-45 minutes until edges are set and center is slightly jiggly. Cool completely on a wire rack (about 2 hours), then refrigerate for at least 2 hours or overnight.
  6. Just before serving, beat heavy cream, powdered sugar, and vanilla extract with an electric mixer until soft peaks form.
  7. Lift bars out of pan using parchment overhang. Cut into squares. Serve with whipped cream and dust with cinnamon.

Notes

Keep butter cold for a flaky crust. Don’t overmix the filling. Check for doneness by ensuring the center is slightly jiggly. Cool completely before cutting for clean squares. Bars taste better the next day. For dairy-free, use vegan butter and full-fat coconut milk. For vegan, use flax eggs.

Nutrition

Keywords: gluten-free pumpkin pie bars, pumpkin bars, fall dessert, gluten-free dessert, pumpkin pie bars

Find it online: https://oracooks.com/best-gluten-free-pumpkin-pie-bars-easy-fall-dessert/