Gluten-Free Pumpkin Pie Bars

Our Gluten-Free Pumpkin Pie Bars recipes has all the classic flavors of the traditional pie, but they’re easier to make and great for sharing!

Gather Your Ingredients

How To Make Gluten-Free Pumpkin Pie Bars, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

First Make The Shortbread Crust

1. Preheat & Prep. To start, preheat oven to 350 degrees F. Line a metal 8×8 pan with parchment paper and set aside.
2. Combine. In a large bowl, combine gluten-free flour, softened butter, brown sugar, granulated sugar, and salt. Mix with a hand mixer on medium speed until the mixture forms shaggy crumbs. It might look dry, but if the mixture sticks together when you pinch it, it’s just right!
3. Pat Out the crust mixture into the prepared pan and use the back of a flexible spatula, the bottom of a measuring cup or clean hands to pat the shortbread into an even layer. Make sure that the edges of the pan are “sealed,” meaning the crumb mixture extends all the way to the edges of the pan and possibly just slightly up the sides. This will prevent pie filling from getting under the crust. Gently prick the bottom of the crust 9-12 times to allow it to vent slightly.
4. Bake crust 15 minutes in preheated oven to set and turn lightly brown.
5. Cool Slightly. Set aside to cool 10-15 minutes, while you make the filling.

Then, Make Pumpkin Pie Filling

1. Combine. In a large mixing bowl, combine pumpkin puree, brown sugar, eggs, cornstarch, vanilla, spices, and salt. Whisk until this mixture is smooth with NO lumps. You don’t want any small pieces of egg white, brown sugar, or cornstarch. It should be as uniform as possible.
2. Gently Whisk In Evaporated Milk. This will lighten the color significantly. Again, you want the mixture smooth and uniform, but use a gentle whisking motion to avoid adding air bubbles to the pie filling.
3. Pour pie filling over the slightly cooled crust (it’s ok if it’s a little warm, you just don’t want it piping hot from the oven!). Smooth into an even layer as needed. Place the 8×8 pan on a sheet pan.
4. Bake 45-55 minutes, or until slightly wobbly in the center but set around the sides. The residual heat will continue to set the pie filling as it cools, so a slight wobble in the center (but no liquid sloshing!) is what you’re going for.
5. Cool the pie bars 30-60 minutes at room temperature, then chill at least 4 hours to cool completely.
6. Serve & Store. Top individual slices with whipped cream & enjoy! Store leftover pumpkin pie bars in an airtight container (or covered in the pan) in the fridge 3-4 days. Or freeze up to 2 months!

FAQ + Tricks For The Best Pumpkin Pie Bars

Plan Ahead! These pumpkin pie bars couldn’t be easier, but you DO need to make sure you plan ahead, since they’ll need to chill for at least 4 hours for best results. If you’re making them for Thanksgiving, you’ll want to make them the night before or in the morning so they’re chilled and ready to go for Thanksgiving dinner later!

Make Ahead Tips. Pumpkin pie and pumpkin pie bars are GREAT for making in advance, since they keep so well. You have 2 choices here: make the pumpkin pie bars 1 day ahead and keep them in the fridge, or freeze them up to 2 months. If freezing, you’ll want to thaw them in the fridge overnight. (They may get some slight condensation on top after thawing.) Top with whipped cream right before serving!

Prefer a Graham Cracker Crust? No problem! You can swap in this gluten-free graham cracker crust recipe. I recommend adding a little cinnamon and ground ginger for an almost gingersnap flavor!

Your Pan Material Matters! I recommend a metal 8×8 pan for these bars, since they’ll bake more evenly and gently. Glass and ceramic pans conduct heat slower, and sometimes your crust will try to “climb” the sides a bit, which can give the bars an uneven appearance.

More Gluten-Free Pie Bars To Try

Gluten-Free Cranberry Crumble Bars

Gluten-Free Salted Caramel Pecan Pie Bars

Gluten-Free Key Lime Pie Bars

Gluten-Free Raspberry Crumble Bars

Gluten-Free Pumpkin Pie Bars

5 from 1 vote

Author: Emily Dixon, Sweets & Thank You

These easy pumpkin pie bars channel all the warm flavor you love in classic pie, but they're much easier to make and GREAT for sharing!

Prep Time: 25 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Chill Time: 4 hours hours 30 minutes minutes

Total Time: 6 hours hours 5 minutes minutes

Print Pin Rate

Servings: 12 -16 Servings

Ingredients

For The Brown Sugar Shortbread Crust

• 1 ½ cups Gluten-free measure-for-measure flour* (180 grams)
• ½ cup Butter, softened & cubed (113 grams/8 Tablespoons)
• ¼ cup Light brown sugar (50 grams)
• 2 Tablespoons Granulated sugar (25 grams)
• ¼ teaspoon Kosher salt

For The Pumpkin Pie Filling

• 1 (15-ounce) can pumpkin puree (unsweetened)
• 1 (12-ounce) can evaporated milk
• ¾ cup Light brown sugar (150 grams)
• 2 Large eggs room temperature
• 1 Tablespoon Cornstarch
• 1 teaspoon Vanilla extract
• 1 teaspoon Cinnamon
• ¼ teaspoon Nutmeg
• ¼ teaspoon Ginger
• ⅛ teaspoon Cloves
• ½ teaspoon Kosher salt

For Serving

• Whipped Cream or Vanilla Ice Cream
• Caramel Sauce
• Toasted Pecans or Cinnamon Pecans

Instructions

First Make The Shortbread Crust

• Preheat & Prep. To start, preheat oven to 350 degrees F. Line a metal 8×8 pan with parchment paper and set aside.
• Combine. In a large bowl, combine gluten-free flour, softened butter, brown sugar, granulated sugar, and salt. Mix with a hand mixer on medium speed until the mixture forms shaggy crumbs. It might look dry, but if the mixture sticks together when you pinch it, it's just right!
• Pat Out the crumb mixture into the prepared pan and use the back of a flexible spatula, the bottom of a measuring cup or clean hands to pat the shortbread into an even layer. Make sure that the edges of the pan are "sealed," meaning the crumb mixture extends all the way to the edges of the pan and possibly just slightly up the sides. This will prevent pie filling from getting under the crust. Gently prick the bottom of the crust 9-12 times to allow it to vent slightlt.
• Bake crust 15 minutes in preheated oven to set and turn lightly brown.
• Cool Slightly. Set aside to cool 10-15 minutes, while you make the filling.

Then, Make Pumpkin Pie Filling

• Combine. In a large mixing bowl, combine pumpkin puree, brown sugar, eggs, cornstarch, vanilla, spices, and salt. Whisk until this mixture is smooth with NO lumps. You don't want any small pieces of egg white, brown sugar, or cornstarch. It should be as uniform as possible.
• Gently Whisk In Evaporated Milk. This will lighten the color significantly. Again, you want the mixture smooth and uniform, but use a gentle whisking motion to avoid adding air bubbles to the pie filling.
• Pour pie filling over the slightly cooled crust (it's ok if it's a little warm, you just don't want it piping hot from the oven!). Smooth into an even layer as needed. Place the 8×8 pan on a sheet pan.
• Bake 45-55 minutes, or until slightly wobbly in the center but set around the sides. The residual heat will continue to set the pie filling as it cools, so a slight wobble in the center (but no liquid sloshing!) is what you're going for.
• Cool the pie bars 30-60 minutes at room temperature, then chill at least 4 hours to cool completely. (This is important, as it also helps the filling set up!)
• Serve & Store. When the bars are fully chilled, lift the bars out of the pan with the parchment paper and cut into slices. You can do 9 very large squares, 12 rectangles, or 16 small squares (a great option on Thanksgiving!) Serve individual slices with whipped cream or ice cream and extra garnishes, like pecans or caramel sauce, as desired. Store leftover pumpkin pie bars in an airtight container (or covered in the pan) in the fridge 3-4 days. Or freeze up to 2 months! 

Notes

• Plan Ahead! These pumpkin pie bars couldn’t be easier, but you DO need to make sure you plan ahead, since they’ll need to chill for at least 4 hours for best results. If you’re making them for Thanksgiving, you’ll want to make them the night before or in the morning so they’re chilled and ready to go for Thanksgiving dinner later!
• Make Ahead Tips. Pumpkin pie and pumpkin pie bars are GREAT for making in advance, since they keep so well. You have 2 choices here: make the pumpkin pie bars 1 day ahead and keep them in the fridge, or freeze them up to 2 months. If freezing, you’ll want to thaw them in the fridge overnight. (They may get some slight condensation on top after thawing.) Top with whipped cream right before serving! 
• Your Pan Material Matters! I recommend a metal 8×8 pan for these bars, since they’ll bake more evenly and gently. Glass and ceramic pans conduct heat slower, and sometimes your crust will try to “climb” the sides a bit, which can give the bars an uneven appearance.

Video

Course: Dessert, pie

Cuisine: American

Diet: Gluten Free

Keyword: gluten-free pie bars, gluten-free thanksgiving dessert, pumpkin, shortbread

Find the recipe:

sweetsandthankyou.com/gluten-free-pumpkin-pie-bars/