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Easy Gluten-Free Pumpkin Pie Bars: Best Fall Dessert

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These Easy Gluten-Free Pumpkin Pie Bars feature a press-in crust and creamy pumpkin filling for a stress-free fall dessert. Perfect for Thanksgiving, potlucks, or weeknight cravings, they’re naturally gluten-free and absolutely delicious.

Ingredients

Scale
  • 1 ½ cups gluten-free all-purpose flour blend (e.g., Bob’s Red Mill 1-to-1 Baking Flour)
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • ¾ cup granulated sugar (or ⅔ cup for less sweetness)
  • 2 large eggs, room temperature
  • 1 cup heavy cream (or half-and-half or full-fat coconut milk)
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. Make the crust: In a medium bowl, whisk together gluten-free flour, ¼ cup sugar, and ¼ teaspoon salt. Pour in melted butter and stir until mixture resembles wet sand and holds together when pressed.
  3. Press crust mixture firmly and evenly into the prepared pan using a flat measuring cup. Bake for 12 minutes until edges are lightly golden.
  4. While crust bakes, make the filling: In a large bowl, whisk together pumpkin puree, ¾ cup sugar, eggs, heavy cream, pumpkin pie spice, vanilla, and ¼ teaspoon salt until completely smooth and glossy.
  5. Pour filling over the hot crust immediately after removing from oven. Spread gently to edges if needed.
  6. Bake for 35-40 minutes until edges are set and center jiggles slightly when shaken. Center should not be liquid.
  7. Cool completely on a wire rack (about 2 hours), then refrigerate for at least 2 hours (overnight is best) until fully set.
  8. Use parchment handles to lift bars out of pan. Slice into 9 or 16 squares, wiping knife clean between cuts.

Notes

Don’t overbake the crust—12 minutes is perfect. Use room temperature ingredients to avoid lumpy filling. Patience with cooling is crucial; chill at least 2 hours for clean slices. For dairy-free, substitute coconut oil or vegan butter in crust and full-fat coconut cream for heavy cream. For lower sugar, reduce filling sugar to ½ cup and use monk fruit sweetener in crust. Add ¼ tsp cayenne for a spicy kick. Bars keep in fridge up to 5 days or freeze up to 3 months.

Nutrition

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

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