Gluten-Free Pumpkin Pie Bars (Paleo)

These Gluten-Free Pumpkin Pie Bars are just like pumpkin pie but so much easier to make! A simple shortbread crust is topped with a smooth, creamy filling packed with real pumpkin and warm fall spices. They’re great for Thanksgiving, parties, potlucks, game days or any time you want an easy, autumnal dessert.

And this recipe is also dairy-free, refined sugar-free and Paleo friendly.

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Why this recipe works

I like following a gluten-free lifestyle. And I like pumpkin pie. That’s why I created my gluten-free pumpkin pie recipe.

But sometimes you don’t want to make a whole pie, you know? Sometimes you want a healthier, gluten-free, dairy-free pumpkin pie without going through all the effort of making a pie from scratch.

That’s where these Gluten-Free Pumpkin Pie Bars come in. They have all the elements of a traditional pie – tender yet sturdy crust, the creamy, pumpkin spice-tinged filling – without having to roll out a pie crust, transferring it to a pie dish, etc. This recipe is basically pumpkin pie for people who don’t think they can make a pumpkin pie (and even those who can).

To make the crust gluten-free, we’re using almond flour instead of regular flour. And instead of butter, we’re using coconut oil to make it dairy-free as well. But don’t worry – with all the other ingredients, you can’t taste the coconut!

Instead of white sugar, the crust is sweetened with maple syrup. Not only is it a less refined sweetener, it’s also used in the filling. Why use two different sweeteners when one will do just fine? And it adds a subtle maple flavor to both the crust and the filling.

The filling has many of the traditional pumpkin pie filling ingredients: real pumpkin puree, eggs, cinnamon, ginger, nutmeg and cloves. But instead of milk or cream, these dairy-free pumpkin pie bars use unsweetened plain almond milk. It adds creaminess to the filling without adding dairy or an almond flavor.

And those are the simple steps for making pumpkin pie bars gluten-free, dairy-free and Paleo friendly!

What you need

Ingredients for the crust:

• 3 tablespoons coconut oil – Normally, if you use unrefined coconut oil, there’s a stronger coconut taste. If you use refined coconut oil, there’s less coconut taste. But you can use either one here because the other ingredients will cover up the flavor.
• ¼ cup pure maple syrup – This helps sweeten the crust and bind it together. Do not use pancake syrup.
• 1¼ cups superfine blanched almond flour – I use the “scoop and level” method for measuring almond flour. Do not use almond meal.
• ½ teaspoon fine sea salt

Ingredients for the filling:

• One (14.5 oz. can) real pumpkin puree – Do not use pumpkin pie filling.
• ½ cup pure maple syrup – Do not use pancake syrup.
• ⅓ cup unsweetened plain almond milk – This adds creaminess without adding dairy or any almond flavor.
• 2 large eggs
• 1¼ ground cinnamon
• ¾ teaspoon ground ginger
• ½ teaspoon fine sea salt
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• Whipped coconut topping, for serving (optional; see recipe here)

Equipment:

• a large mixing bowl
• a medium mixing bowl
• a fine-mesh sieve (if your almond flour is lumpy)
• measuring spoons
• measuring cups
• a measuring glass
• a whisk
• a spatula (the kind for stirring, not flipping)
• an 8×8″ baking dish
• parchment paper
• a cutting board
• a long knife for cutting the bars

How to make Gluten-Free Pumpkin Pie Bars

Step 1: Heat the oven to 350° F.

Step 2: Line the bottom and sides of the baking dish with the parchment paper. This will make it easier to remove the bars later.

Step 3: Add the coconut oil to a medium, microwave-safe bowl. Microwave for 30-60 seconds, until melted. Whisk in the maple syrup and salt until completely combined.

Step 4: Add the almond flour (sifting through a sieve if it’s lumpy) and stir with a spatula until combined. It might seem too dry at first but it will soon look like damp play dough.

Step 5: Add the dough to the lined baking dish and flatten to an even layer with your hands. Bake until golden brown and set, about 15-20 minutes.

Step 6: While the crust is baking, in a large bowl whisk the pumpkin, maple syrup, milk, eggs, cinnamon, ginger, salt, nutmeg and cloves until combined. (You can use the same whisk you used with the crust – no need to clean it first.)

Step 7: When the crust is done, remove the dish from the oven. Immediately pour the filling onto the hot crust and give the dish a little jiggle to help the filling settle into an even layer. Place the dish back in the oven. Bake until just set, about 40 minutes. The filling should look darker and might be slightly cracked around the edges.

Step 8: Allow to cool completely. Serve at room temperature or cold from the fridge with whipped coconut topping, if using.

Frequently Asked Questions (FAQ)

Other recipes you might like:

1. Gluten-Free Pecan Pie Bars (Paleo)
2. Gluten-Free Pumpkin Pie (Paleo)
3. Gluten-Free Pecan Pie (Paleo)
4. Gluten-Free Pumpkin Bundt Cake (Paleo)

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