This recipe for super easy Gluten-Free Pumpkin Bars is ideal for those of you who love pumpkin pie, but don't necessarily enjoy making it. This delicious dessert serves nearly twice as many people as a single pie does, and there's no gluten-free pie crust to roll out, the crust in this recipe is one you simply press into the pan (it tastes like a cookie!). You will love how easy and tasty these bars are!
I'm a sucker for a good cookbook or magazine full of colorful recipes. Even though I'm gluten-free, I find I gravitate towards the full-of-gluten recipes.
Why? Because I'll have to change them (even if the recipe fits all of our dietary restrictions!).
That sounds kind of funny, but I can't, for the life of me, follow a recipe. I always have to change something, whether it be tripling the garlic (there can never be enough garlic!), changing the spices, or decreasing the sugar, etc.
I guess you could say I'm a little quirky in the kitchen.
One of my favorite magazines is the Fall Baking issue of Taste of Home magazine. This is the second year I've bought it, and I just love it. It's full of inspiring recipes from home cooks throughout the nation.
This recipe, Gluten-Free Pumpkin Pie Bars, is adapted from a recipe in this magazine called "Pumpkin Pie Squares" by Denise Goedeken of Platte, NE. I saw Denise's recipe and instantly thought, "I've gotta rework this to be gluten and dairy free."
And while I've changed several ingredients (enough in the eyes of some to technically call it my own), I have to give Denise the credit! What a great recipe!
There are several other fall recipes I've marked in that magazine that I'd love to makeover... I just need the time to do it! I feel stretched so thin lately... and I know I'm not the only mom that feels that way, but there really isn't ever enough time in the day, is there?
But can we talk about these healthy pumpkin bars?!
They are, hands down, super delish! Think gluten-free pumpkin pie, with a super easy gluten-free crust and candied pecans on top.
For reals.
And they are totally refined sugar free!
Gluten Free Dairy Free Pumpkin Pie Bars
This recipe is like a dream come true for all of you who love pumpkin pie, but shy away from making it because you don't want to roll out a crust. The crust in this recipe is one you simple mix and press into the pan (it tastes like a cookie!). It really doesn't get any easier than that when you're making a homemade dessert!
My friend, Erin, of Texanerin Baking also has a delicious looking Pumpkin Pie Bar recipe you should definitely check out!
(But if for some reason you DO want to make a classic, traditional pumpkin pie with a flaky gluten free crust, I've got you covered. Here are links to my Gluten-Free Pie Crust, and my Gluten Free Pumpkin Pie.)
This recipe has every bit of flavor my Gluten Free Pumpkin Pie does (there are many of you who love that recipe!). The filling is smooth and creamy, while the pecans add a nice sweet crunch. My family really, really loves these bars!
So there you have it. 😉 Now you should make these. ASAP!
Pumpkin pie meets a cookie crust. These super simple Gluten-Free Pumpkin Bars are a cinch to make and taste absolutely divine!
Ingredients
For the crust:
⅓ cup sweet rice flour
⅓ cup sorghum flour
⅓ cup tapioca starch
½ cup gluten-free quick-cooking oats
½ cup coconut sugar
1 teaspoon xanthan gum
½ cup palm shortening
For the filling:
29 ounces 100% pure pumpkin puree (I like the Libby's brand)
1 ¼ cups almond milk (or another dairy-free milk)
4 large eggs
½ cup pure maple syrup
½ cup coconut sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon sea salt
½ teaspoon ground cloves
For the topping:
½ cup coconut sugar
½ cup chopped pecans
2 tablespoons palm shortening
Instructions
Preheat oven to 350 degrees (F) and liberally grease a 9x13 inch baking pan. Now line the baking pan with parchment paper that extends 2 inches beyond the sides.
In a small mixing bowl, make the crust by whisking together the sweet rice flour, sorghum flour, tapioca starch, gluten-free quick cooking oats, coconut sugar and xanthan gum. Now cut in the palm shortening until the mixture resembles coarse crumbs.
Press into the prepared baking pan in an even layer and bake for 20 minutes. Allow the crust to cool and set for at least 20 minutes before adding the filling.
In a large mixing bowl, make the filling by combining the 100% pure pumpkin puree, almond milk, eggs, maple syrup, coconut sugar, ground cinnamon, ground nutmeg, sea salt, and ground cloves. Beat until smooth, and then pour over the crust. Bake for 45 minutes.
In a small bowl, mix together the coconut sugar and chopped pecans, then cut in the palm shortening until the mixture resembles sand. Pour the topping evenly over the bars, and then bake an additional 15-20 minutes. Or until a knife, when inserted into the center of the bars, comes out clean. Cool completely before serving. Serve at room temperature or chilled (I prefer them chilled).
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These pumpkin bars are fabulous. Everyone loved them. This is the first time I have not made a pie and I may never again, that is how much these were a bit. Thanks
I am not fond of mixing and rolling out a pie crust. This cookie crust I could see me enjoy making. The filling does sound delicious and look delicious!
I'm all for bars! Pies are a pain. These bars look especially delicious. And I love that you still credit the original. 🙂 People who change 3 ingredients (although I know you did a lot more than that!) and don't credit drive me crazy.
This looks delicious! Did I not read somewhere along the way that you were avoiding gums? It only stood out to me because our family does too because it causes irritation. Do you think psyllium husk would substitute in well for the xanthan gum here? I can't wait to give these a whirl. Thanks for bringing so many yummy recipes back into our home!
Hi Alene,
That's a really great question. You might try an equal mix of more sorghum flour and tapioca starch. Since the crust has xanthan gum in it, I think you'll be okay using this sub for the sweet rice flour. 🙂
Is the coconut sugar a must? I have unrefined sugar on hand..but not coconut. Also, would a cup for cup all purpose gluten free flour work for the crust? I have used it for pie crust with xanthan gum and it works wonderfully...I'm excited to try these! I just live far from any stores, so if possible would like to work with what is here.
Hi Wendy! No, coconut sugar is not a must. I bet either unrefined sugar or brown sugar would be great. Just keep in mind, coconut sugar can be less sweet than both unrefined sugar and brown sugar. Maybe start with 1/3 cup? Then add an additional tablespoon by tablespoon if you feel like it needs more sweetness.
As for the all purpose GF flour, I think it would be fine, but I can't say for sure since I haven't tried it myself. 😉 I'd say give it a go! You'll have to let me know how it turns out for you. 😉
Thank you for such a delicious recipe! I made it for Thanksgiving dinner where I am the only one with food intolerances. Everyone loved it!! It tasted just as good as the "regular" recipe I remember my mom making before.
I made these yesterday for our Thanksgiving dinner. OMG! What a find!! They taste incredible. Thank you for coming up with this "Best in Show" dessert.
I topped these with the struesel topping from your coffee cake recipe-one of my all time favourite recipes-and added the pecans-yum yum yum. Thanks for great recipes!
This sounds perfect to make for my family who prefers anything but pies. We are traveling this year and I don’t have all these ingredients, but I do have Bob’s Red Mill One-2-One baking mix. Would this work too??
Hi Brandi, that's an excellent question, and unfortunately, I don't have an answer for you. I've only tested this recipe using the ingredients called for in the recipe. So you might have to just try the 1 to 1 flour and see what the results are?
Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid -13.2 INCH x 8.9inch x 2 inch
Reynolds Kitchens Non-Stick Parchment Paper - 60 Square Feet
Spectrum Naturals Organic Shortening, All Vegetable, 24 oz
Coombs Family Farms Organic Maple Syrup, Grade A Amber Color, Rich Taste, 16 Fl Oz
GF Harvest Gluten Free Quick Oats, 20 Ounce
MADHAVA Organic Coconut Sugar
Dorothy at Shockingly Delicious says
What a great dessert for any holiday time dinner! No one is left out.
Lucinda Beebe says
These pumpkin bars are fabulous. Everyone loved them. This is the first time I have not made a pie and I may never again, that is how much these were a bit. Thanks
Mēgan says
I'm so happy you enjoyed them Lucinda!
Joanne Peterson says
I am not fond of mixing and rolling out a pie crust. This cookie crust I could see me enjoy making. The filling does sound delicious and look delicious!
Sabrina says
It's the perfect time of year for delicious pumpkin desserts! I can't wait to make this for my family!
Erin @ Texanerin Baking says
I'm all for bars! Pies are a pain. These bars look especially delicious. And I love that you still credit the original. 🙂 People who change 3 ingredients (although I know you did a lot more than that!) and don't credit drive me crazy.
Marisha says
This looks delicious! Did I not read somewhere along the way that you were avoiding gums? It only stood out to me because our family does too because it causes irritation. Do you think psyllium husk would substitute in well for the xanthan gum here? I can't wait to give these a whirl. Thanks for bringing so many yummy recipes back into our home!
Alene says
Can I remove the rice flour and put something else in its place? I know sweet rice flour holds things together. More tapioca, perhaps? Thank you.
Mēgan says
Hi Alene,
That's a really great question. You might try an equal mix of more sorghum flour and tapioca starch. Since the crust has xanthan gum in it, I think you'll be okay using this sub for the sweet rice flour. 🙂
Trish - Mom On Timeout says
These bars look absolutely delightful! Love that they are both gluten and dairy free!
Brandy | Nutmeg Nanny says
I just love adding maple to my pumpkin! It just accents the flavor perfectly!
Catalina @ Peas & Peonies says
I love pumpkin. And I love autumn for that! 🙂 Your pumpkin bars look absolutly delicious!
Lauren says
These look great - I can't believe they're dairy free! pinning!
Megan says
I'm a big fan of your blog--both your recipes and your photography are on point!
Kelly @ TastingPage says
Love the allergy friendly pumpkin recipe. So glad to have a healthier Thanksgiving dessert option now!
Alisa Fleming says
These bars sound amazing! I love the coconut sugar-pecan topping - that should be on all pumpkin pies.
Cricket Plunkett says
This is the perfect fall dessert!
Katrina says
Looks and sounds delicious!
Sarah @ Accidentally Crunchy says
This looks so delicious! I'm going to try making it with an egg substitute...hope it turns out ok!
Lauren says
I love these! Bars are so much more fun than a slice of pie!
Cheryl says
These bars are wonderful. I used walnuts instead because that's what I had. Easier than making a pie, just as delicious. This recipe is a keeper.
Megan says
Oh Cheryl! Thank you so much for coming back and leaving a review! I'm so happy you enjoyed this recipe! That makes me very happy! 😉
Minette says
I can't use oats, even gluten free. Can you suggest a sub?
Megan says
Hi Minette, I haven't tried it myself, but I think a finely shredded unsweetened coconut would work great!
Sharon says
I was thinking the same thing!
Wendy Stancil says
Is the coconut sugar a must? I have unrefined sugar on hand..but not coconut. Also, would a cup for cup all purpose gluten free flour work for the crust? I have used it for pie crust with xanthan gum and it works wonderfully...I'm excited to try these! I just live far from any stores, so if possible would like to work with what is here.
Megan says
Hi Wendy! No, coconut sugar is not a must. I bet either unrefined sugar or brown sugar would be great. Just keep in mind, coconut sugar can be less sweet than both unrefined sugar and brown sugar. Maybe start with 1/3 cup? Then add an additional tablespoon by tablespoon if you feel like it needs more sweetness.
As for the all purpose GF flour, I think it would be fine, but I can't say for sure since I haven't tried it myself. 😉 I'd say give it a go! You'll have to let me know how it turns out for you. 😉
Sandra McGrandle says
These look yummy! Do you think it would work okay to use chia goo instead of eggs - my daughter can't eat eggs. Thanks!
Megan says
Hi Sandra,
No, I don't think chia goo would work. It's too many eggs to replace.
Suzanne Nicklie says
Thank you for such a delicious recipe! I made it for Thanksgiving dinner where I am the only one with food intolerances. Everyone loved it!! It tasted just as good as the "regular" recipe I remember my mom making before.
Sharon says
How should the bake time be adjusted if I want to do this (or the GF DF maple pumpkin pie recipe) crust-less?
Megan says
Just skip the step for prebaking the crust and move right on to baking the filling. 😉 Same baking time for the filling!
Toni Dautel says
I made these yesterday for our Thanksgiving dinner. OMG! What a find!! They taste incredible. Thank you for coming up with this "Best in Show" dessert.
Megan says
Awe... awesome! I'm so happy you love them! Happy Thanksgiving, Toni!
Paula Globerman says
I topped these with the struesel topping from your coffee cake recipe-one of my all time favourite recipes-and added the pecans-yum yum yum. Thanks for great recipes!
Megan says
Awesome, Paula! You're welcome! 😉 Was that my Blueberry Coffee Cake? Or my Cinnamon Streusel Coffee Cake?
Brandi S says
This sounds perfect to make for my family who prefers anything but pies. We are traveling this year and I don’t have all these ingredients, but I do have Bob’s Red Mill One-2-One baking mix. Would this work too??
Mēgan says
Hi Brandi, that's an excellent question, and unfortunately, I don't have an answer for you. I've only tested this recipe using the ingredients called for in the recipe. So you might have to just try the 1 to 1 flour and see what the results are?