It Must Be Fall Gluten-Free Pumpkin Pie Bars

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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!

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

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 Finke

Ingredients

CRUST:

• 2 sticks butter, softened2 sticks butter, softened
• 1/2 cup sugar1/2 cup sugar
• 1 large egg1 large egg
• 2 cups Bob's Red Mill 1-to-1 Gluten-Free Baking Flour2 cups Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
• 1 tsp. salt1 tsp. salt

FILLING:

• 3 large eggs3 large eggs
• 1 cup sugar1 cup sugar
• 12 ounces evaporated milk 1 can12 ounces evaporated milk 1 can
• 15 ounces pumpkin puree 1 can15 ounces pumpkin puree 1 can
• 1 tsp. pumpkin pie spice1 tsp. pumpkin pie spice
• 1/2 tsp. salt1/2 tsp. salt
• Powdered sugar (or whipped cream) for topping - optionalPowdered 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

Calories: 186kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 214mg | Potassium: 93mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3070IU | Vitamin C: 1.1mg | Calcium: 57mg | Iron: 0.8mg

Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!