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Home » Dessert » It Must Be Fall Gluten-Free Pumpkin Pie Bars

It Must Be Fall Gluten-Free Pumpkin Pie Bars

Last Updated June 19, 2019. Published September 26, 2016 Good For You Gluten Free

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It Must Be Fall Gluten-Free Pumpkin Pie Bars
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This post for gluten-free pumpkin pie bars contains an affiliate link.

Fall is here and pumpkin is everywhere!

With pumpkin visible in every grocery store and coffee shop in America, I had to jump on the pumpkin bandwagon and make my first gluten-free pumpkin dessert of the season. Don’t worry, there will be more!

This gluten-free pumpkin pie bar recipe joins a slew of other gluten-free pumpkin recipes on my dedicated gluten-free blog, including my gluten-free pumpkin squares, gluten-free pumpkin risotto, and gluten-free pumpkin pie souffles.

I noticed a bunch of pumpkin pie bar recipes online and really wanted them, however, I couldn’t find one that was gluten-free. Instead of being sad, I decided to see if I could make my own pumpkin pie bar recipe with gluten-free flour. I find it super easy to convert a recipe to be gluten-free with 1-to-1 gluten-free baking flour by Bob’s Red Mill. The taste and texture is on par with the gluten-full stuff!

If you like pumpkin pie, you’re going to love this recipe. You will feel like you’re eating an actual pumpkin pie.  No, you won’t feel like you’re eating a gluten-free pumpkin pie, or that something tastes off with the crust; rather, you will feel like you’re eating real pumpkin pie.

The topping is soft and moist – just like pumpkin pie should be. The bottom offers an almost identical texture and taste to normal pie crust. This is a foolproof pumpkin pie recipe without the hassle of making a gluten-free pie crust!

Gluten-Free Pumpkin Pie Bars Recipe - Good For You Gluten Free

If you’ve been following my blog for a while, you know I gave up pie long ago. Gluten-free crust does not taste good, nor is it worth the exorbitant effort to make. However, this “crust” is super easy to make. You mix the ingredients and then use your fingers to press down the mixture into the baking pan. There’s no rolling finicky dough here!

I hope you enjoy making this delicious gluten-free dessert recipe. Please keep checking back for more gluten-free pumpkin recipes. I’ve got a few on my radar that I plan to make soon.

In the meantime, I want to share with you a fabulous source for gluten-free recipes called FaveGlutenFreeRecipes.com. You will find thousands of gluten-free recipes here – it’s a favorite source for inspiration for me. Simply search for “pumpkin” in the search box and you’ll net a ton of easy gluten-free pumpkin recipes to try this fall season. Let me know if you find anything good that you think I should test here at the Good For You Gluten Free blog!

Gluten-Free Pumpkin Pie Bars

Gluten-Free Pumpkin Pie Bars

Gluten-Free Pumpkin Pie Bars

Don't save pumpkin pie for Thanksgiving, instead enjoy it all fall season with this easy and delicious gluten-free pumpkin pie bar recipe.
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Course: Dessert
Cuisine: American
Keyword: dessert, easy dessert recipes, fall, holiday recipes, pumpkin, Thanksgiving
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 24 servings
Calories: 186kcal
Author: Jenny Levine Finke

Ingredients

CRUST:

  • 2 sticks butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 2 cups Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
  • 1 tsp. salt

FILLING:

  • 3 large eggs
  • 1 cup sugar
  • 12 ounces evaporated milk 1 can
  • 15 ounces pumpkin puree 1 can
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • Powdered sugar (or whipped cream) for topping - optional

Instructions

  • Preheat oven to 350 degrees F.
  • Line a 9x13 baking pan with parchment paper. Set aside.
  • To the make the crust, combine 2 sticks of butter, 1/2 cup sugar and 1 egg in a large mixing bowl. Mix until well blended (either use your hand mixer or a stand alone mixer).
  • Add to crust mixture flour plus 1 tsp salt. Continue to mix until well combined.
  • Press crust mixture evenly into the parchment-lined baking dish. You may want to flour your hands if mixture is sticky. You can also use a greased spatula to help press mixture down evenly.
  • Bake for 15 minutes and remove from oven.
  • While crust is baking, prepare the filling mixture by combining 3 eggs and 1 cup of sugar.
  • Add to mixture evaporated milk, canned pumpkin, pumpkin pie spice and salt. Mix until all ingredients are well incorporated.
  • Pour mixture over hot crust and bake for 40-45 minutes until a toothpick inserted in the center comes out clean and mixture is no longer runny.
  • Cool completely before cutting. Top with powdered sugar or whipped cream.

Nutrition

Sodium: 214mg | Calcium: 57mg | Vitamin C: 1.1mg | Vitamin A: 3070IU | Sugar: 14g | Fiber: 1g | Potassium: 93mg | Cholesterol: 55mg | Calories: 186kcal | Saturated Fat: 5g | Fat: 9g | Protein: 3g | Carbohydrates: 22g | Iron: 0.8mg
Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

 

Filed Under: Dessert 10 Comments

Reader Interactions

Comments

  1. Y Kistner says

    October 24, 2020 at 2:49 pm

    I look forward to making these every a Fall! Live them!

  2. Beverly Dakovic says

    February 13, 2020 at 12:58 pm

    Very good. Cannot believe it is gluten free. My husband is not celiac, but he loves this receipe.

  3. Jenny says

    November 21, 2018 at 2:10 pm

    I haven’t tried

  4. Cindy Woodward says

    November 21, 2018 at 12:34 pm

    Can you freeze these?

  5. Jenny says

    November 17, 2018 at 1:46 pm

    I’m not sure. At least a couple of days in the fridge.

  6. Amy says

    November 17, 2018 at 12:49 pm

    How long will this keep for? I’d like to make before Thanksgiving day?

  7. Jenny says

    October 1, 2018 at 7:52 pm

    I haven’t tried it that way but I bet it works.

  8. Neetu says

    October 1, 2018 at 3:54 pm

    This looks yum! Would it be possible to replace the milk with canned coconut milk in equal proportions? I can’t have milk. Thanks!!

  9. Jenny says

    November 10, 2017 at 6:50 am

    I don’t see why not. Good luck!

  10. Becky says

    November 9, 2017 at 9:04 pm

    Can you use fresh pumpkin for this recipe?

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Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. I have celiac disease and know the struggles you're going through first-hand. This is why I've dedicated this blog to serving the celiac and gluten sensitive communities with important information, product and restaurant reviews, and simple recipes I hope you'll love. Read More…

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