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Best Gluten-Free Pumpkin Pie Bars Easy Fall Dessert

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These gluten-free pumpkin pie bars capture everything you love about pumpkin pie—creamy, spiced filling with a buttery almond flour crust—without the fuss of rolling dough. Perfect for fall gatherings, they slice cleanly, travel well, and are naturally gluten-free.

Ingredients

Scale
  • 1 ½ cups (150g) almond flour
  • ¼ cup (30g) tapioca flour
  • ¼ cup (50g) packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 5 tablespoons (70g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 can (15 oz or 425g) pure pumpkin puree
  • ¾ cup (150g) granulated sugar
  • ¼ cup (60ml) pure maple syrup
  • 3 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9-inch baking pan with parchment paper, leaving an overhang on two opposite sides.
  2. In a medium bowl, whisk together the almond flour, tapioca flour, brown sugar, cinnamon, and salt. Pour in the melted butter and vanilla extract. Stir with a fork until the mixture looks like wet sand and holds together when pressed.
  3. Transfer the crust mixture to your prepared pan. Press it down firmly and evenly using your fingers or the bottom of a flat measuring cup. Press it into the corners and slightly up the sides (about ¼ inch up).
  4. Bake the crust for 10 minutes. It should look just set and lightly golden around the edges. Remove from the oven and let it cool for 5 minutes.
  5. In a large bowl, whisk together the pumpkin puree, granulated sugar, and maple syrup until smooth. Add the eggs one at a time, whisking well after each. Pour in the heavy cream and vanilla, then add the pumpkin pie spice, cinnamon, ginger, nutmeg, and salt. Whisk until fully combined.
  6. Pour the filling over the warm crust. Gently tilt the pan to spread it evenly. Bake for 35 to 40 minutes, or until the edges are set and the center jiggles just slightly when you gently shake the pan.
  7. Place the pan on a cooling rack and let it cool to room temperature, about 1 hour. Then transfer to the refrigerator and chill for at least 3 hours, or overnight.
  8. Once fully chilled, lift the bars out using the parchment paper overhang. Place on a cutting board and slice into 9 or 16 squares. Use a sharp knife and wipe it clean between cuts for the neatest edges.

Notes

Don’t skip the par-bake—it prevents a soggy crust. Use room temperature eggs for a smooth filling. The center should still jiggle when you remove it from the oven; overbaking leads to a dry, cracked top. Chilling overnight improves flavor and texture. For a dairy-free version, use coconut oil or plant-based butter in the crust and full-fat coconut cream instead of heavy cream.

Nutrition

Keywords: gluten-free pumpkin pie bars, pumpkin bars, gluten-free dessert, fall dessert, pumpkin pie bars, easy pumpkin dessert

Find it online: https://platebelle.com/best-gluten-free-pumpkin-pie-bars-easy-fall-dessert/