Easy, Creamy Gluten-Free Pumpkin Pie Bars
yields: 16 bars
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 shortbread or graham cracker crust, these pumpkin pie bars offer the best of classic pie in an easy-to-make, easy-to-serve treat that’s perfect for any fall gathering.
Ingredients
Gluten-Free Shortbread Crust
- 105 g (¾ cup + 3 tablespoons) super-fine blanched almond flour
- 60 g (¼ cup + 2 tablespoons) sweet rice flour, also called mochiko; do not substitute white 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
or Gluten-Free Graham Cracker Crust
- 1 gluten-free graham cracker crust, baked in an 8x8 or 9x9 baking pan
Pumpkin Pie Filling
- ½ cup light brown sugar
- ¼ cup 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
*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.
*I recommend non-organic canned pumpkin as organic canned pumpkin tends to have a lot higher moisture content which can negatively affect the outcome of a recipe.
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. Top with coconut whipped cream.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.