Enjoy the flavors of homemade gluten-free pumpkin pie without the hassle of rolling out a crust. With a creamy spiced pumpkin filling atop a buttery gluten-free graham cracker crust, these pumpkin pie bars offer incredible flavor and luscious texture. The recipe uses a whole can of pumpkin!
I've recently learned that there are two types of pumpkin pie lovers: those who want whipped cream with their pumpkin pie and those who want pumpkin pie with their whipped cream. It's a subtle difference, but I suspect the people who prefer mountains of whipped cream hiding their pie haven't ever had anything as crowd-pleasing as these gluten-free pumpkin pie bars.
The custardy creamy filling is sooooooo rich and velvety that it doesn't need loads of whipped cream. A dollop will do to bring out the classic nostalgic flavor.
This recipe was inspired by my favorite gluten-free dairy-free pumpkin pie, but in an easy-to-serve bar without the hassle of rolling out pie crust!
Why you'll love this recipe
- Quick and easy to make: This recipe requires just one bowl-use the same bowl for the gluten-free graham cracker crust and the filling. The crust is pressed into a pan, parbaked, and the filling ingredients are whisked together, poured into the pan and baked.
- Creamy velvety texture: The filling is so silky smooth and creamy!
- Full of fall flavor: With plenty of spices, each bite tastes like fall.
- Uses an entire can of pumpkin: No waste, no need to save part of a can of pumpkin you may never use.
- Serves a crowd: This recipe makes 16 bars, so it's perfect for a crowd!
How to Make Easy Gluten-Free Pumpkin Pie Bars
These gluten-free pumpkin bars can either be made in a single mixing bowl or the bowl of a stand mixer. You don't even need to wipe the bowl out between making the crust and the filling. They're a great no-fuss pumpkin pie treat!
Prepare and bake a gluten-free graham cracker crust.
Making the Filling
While to crust is baking, prepare the filling in the same bowl, either a stand mixer or a large mixing bowl with a whisk. No need to wash the bowl, just wipe it out a bit.
Combine the sugars, corn starch, and spices.
Whisk together.
Add pumpkin, heavy cream, eggs, and vanilla.
Pour the filling into the par-baked crust.
Bake until the center is no longer jiggly. 45-50 minutes for an 8x8 pan or 40-45 minutes for a 9x9 pan. Let cool and chill before slicing.
Tip: To ensure your bars are fully set, they need to cool completely before transferring to the fridge to chill for at least an hour.
Pumpkin Pie Many Ways
If you're looking for a more classic pumpkin pie, try my gluten-free pumpkin pie! Or you can go crustless and try my crustless pumpkin pie with pecan topping. And if you need a vegan pumpkin pie, I've got you covered too!
Shortbread Crust versus Graham Cracker Crust
I've developed this recipe to work with a homemade gluten-free shortbread crust as well as a gluten-free graham cracker crust. Both are delicious, and whether you choose one over the other is your preference of flavor, baking skill required, and time.
The almond flour shortbread crust is thicker with a crisp bottom. Lightly sweetened, the flavor is much more reminiscent of classic pumpkin pie. While it requires more ingredients and moderately more skill, the flavor and texture pay off is worth it! This crust also stays crisp under the moist pumpkin pie filling for multiple days.
The gluten-free graham cracker crust requires just a couple of ingredients, one of which is store-bought gluten-free graham crackers. It comes together super quickly and is essentially foolproof. The sweetness depends on the specific graham crackers you buy, so it can taste sweeter than the shortbread crust. The flavor of the graham cracker crust is more dominant and pronounces, but it still pairs well with the pumpkin custard filling. Due to its more porous texture, the graham cracker crust tends to stay crisp only for a day or two after it's been baked under the moist filling.
Tip for Crisp Crust
The longer pumpkin pie bars are stored, the more likely the moisture from the custard filling will begin to soften the crust. I typically bake my pumpkin pie bars the day before I plan to serve them, chilling them overnight.
Recipe
Easy, Creamy Gluten-Free Pumpkin Pie Bars
Ingredients
- 105 g (¾ cup + 3 tablespoons) super-fine blanched almond flour
- 60 g (¼ cup + 2 tablespoons) sweet rice flour, Also called "mochiko", distinctly different than white rice flour or brown rice flour
- 65 g (¼ cup + 1 tablespoon) granulated sugar
- 17 g (2 tablespoons) cornstarch
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- 6 tablespoons (85 g) unsalted butter*, softened
- ¾ teaspoon pure vanilla extract
- 1 gluten-free graham cracker crust, baked in an 8x8 or 9x9 baking pan
- ½ cup light brown sugar
- ¼ tablespoons granulated sugar
- ½ tablespoon cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- ¼ teaspoon kosher salt
- 15 oz canned pumpkin*, NOT pumpkin pie filling
- ¾ cup heavy cream*
- 2 large eggs
- 1 teaspoon pure vanilla extract
INSTRUCTIONS
- Line an 8x8 or 9x9 square baking pan with parchment paper.
- Prepare the crust - either gluten-free graham cracker crust or gluten-free shortbread crust. For the gluten-free shortbread crust, mix together the almond flour, sweet rice flour, corn starch, cinnamon, and salt in the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a silicone spatula.
- Add the softened butter and vanilla and mix on medium-low until the butter is fully incorporated and the dough clumps when pinched. Dump the crumbs into the prepared baking pan and press them out evenly into the pan, using your hands or a flat measuring up to flatten it until it is even and compact.
- Chill for 10 minutes while you preheat the oven to 350°F. Dock the crust all over with the tines of a fork.
- Par bake the crust for 18 minutes. When it comes out of the oven, use a measuring cup or the bottom of a glass to press the crust down compactly.
- While crust is baking, prepare the filling in the same bowl, either a stand mixer or a large mixing bowl with a whisk. No need to wash the bowl, just wipe it out a bit.
- Whisk together the sugars, corn starch, and spices. Add the pumpkin, heavy cream, eggs, and vanilla and whisk until completely smooth.
- Pour the filling into the par-baked crust and bake until the center is no longer jiggly. 45-50 minutes for a 8x8 pan and 40-45 minutes for a 9x9 pan.
- Once baked, let cool at room temperature before transferring to the fridge to chill for at least an hour.
Video
Notes
Dairy-Free
To make these pumpkin pie bars dairy-free, simply substitute the heavy cream in the filling for canned full-fat coconut milk. For the crust, use the dairy-free option of graham cracker crust or use refined coconut oil or stick plant butter in place of the butter in the shortbread crust.Pan Type and Size
For these bars, you can use any metal or glass 8x8 or 9x9 baking dish. If using a 8x8 baking dish, the bars will be thicker as pictured above with the shortbread crust. If using a 9x9 baking dish, the bars will be thinner as in the pictures above with the graham cracker crust, and will need to bake for 5 minutes less.Storage
Store any leftovers covered with plastic wrap or in an airtight container in the fridge for up to 3 days.
Did you make this recipe? Please leave a review and rating to let me and others know how you liked it!
P. -
I made these dairy free by using Miyoko's vegan butter in the shortbread crust, and Country Crock's Plant Cream in the custard and they came out great! The only scary part was getting them out of the pan, but I used the parchment paper as a sling and, with the help of an extra set of hands, lifted the whole thing out without even denting the custard.
Ethel -
I would make these weekly if I could
Elizabeth -
This looks great. I guess you have'n't tried a mix like King Arthur pie crust, right?
And about all the spices, what about a prepared pumpkin pie spice mix? How many teaspoons would it take? Same as for a pie?
Just trying to make it easier and I bought the King Arthur but have not tested it.
Thanks again, I look forward to making the bars soon.
Sarah Menanix -
I haven't used a King Arthur pie crust for this, but I think it would work! For the spices, replace them with 1.5 teaspoons of pumpkin pie spice mix.