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Gluten-Free Pumpkin Pie Bars

Gluten-Free Pumpkin Pie Bars That Everyone Will Love

Delightful and easy gluten-free pumpkin pie bars that capture the essence of autumn in every bite.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 9 bars
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Gluten-Free Flour
  • 1/4 cup Sugar granulated or brown
  • 1/4 teaspoon Salt omit if desired
  • 1/2 cup Cold Butter or vegan butter for dairy-free
  • 1 large Egg or flax egg for vegan option
For the Filling
  • 1 cup Pumpkin Puree pure pumpkin puree
  • 1/2 cup Brown Sugar coconut sugar for low-glycemic option
  • 1 cup Evaporated Milk or coconut milk for dairy-free
  • 1 teaspoon Vanilla Extract opt for pure
  • 2 teaspoons Pumpkin Pie Spice or a mix of cinnamon, nutmeg, and ginger
  • 1/4 teaspoon Salt

Equipment

  • 8x8 inch baking pan

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C) and prepare an 8x8 inch baking pan with parchment paper.
  2. In a large mixing bowl, mix gluten-free flour, sugar, and salt. Cut in cold butter until resembling coarse crumbs, then add egg to form dough.
  3. In another bowl, combine pumpkin puree, brown sugar, evaporated milk, vanilla, pumpkin spice, and salt. Whisk until smooth.
  4. Pour filling over the crust, smooth out, and bake for 40-45 minutes until just set with a slight jiggle.
  5. Allow to cool completely on a wire rack, then lift bars out using parchment and cut into squares.

Nutrition

Serving: 1barCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 50IUVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Bars can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months. They taste better after chilling in the fridge for a day.

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