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Gluten-Free Pumpkin Pie Bars

November 21, 2016

Fall is here and pumpkin is everywhere!

With pumpkin visible in every grocery store and coffee shop in America, I had to jump on the pumpkin bandwagon and make my first gluten-free pumpkin dessert of the season. Don’t worry, there will be more!

This gluten-free pumpkin pie bar recipe joins a slew of other gluten-free pumpkin recipes on my dedicated gluten-free blog, including my gluten-free pumpkin squares, gluten-free pumpkin risotto, gluten-free pumpkin pie souffles and pumpkin pie spiced almond flour cookies.

I noticed a bunch of pumpkin pie bar recipes online and really wanted them, however, I couldn’t find one that was gluten-free. Instead of being sad, I decided to see if I could make my own pumpkin pie bar recipe with gluten-free flour. I find it super easy to convert a recipe to be gluten-free with 1-to-1 gluten-free baking flour by Bob’s Red Mill*. The taste and texture is on par with the gluten-full stuff!

If you like pumpkin pie, you’re going to love this recipe. You will feel like you’re eating an actual pumpkin pie.  No, you won’t feel like you’re eating a gluten-free pumpkin pie, or that something tastes off with the crust; rather, you will feel like you’re eating real pumpkin pie.

The topping is soft and moist – just like pumpkin pie should be. The bottom offers an almost identical texture and taste to normal pie crust. This is a foolproof pumpkin pie recipe without the hassle of making a gluten-free pie crust!

Don’t save pumpkin pie for Thanksgiving, instead enjoy it all fall season with this easy and delicious gluten-free pumpkin pie bar recipe.

  • Prep: 15 mins
  • Cook: 1 hr 5 mins
  • Yields: 24 bars



2 sticks butter, softened

1/2 cup sugar

1 large egg

2 cups Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour

1 tsp salt


3 eggs

1 cup sugar

1 12 oz can of evaporated milk

1 15 oz can of pumpkin

1 tsp pumpkin pie spice

1/2 tsp salt

Powdered sugar (or whipped cream) for topping – optional


Preheat oven to 350 degrees F.

Line a 9×13 baking pan with parchment paper. Set aside.

To the make the crust, combine 2 sticks of butter, 1/2 cup sugar and 1 egg in a large mixing bowl. Mix until well blended (either use your hand mixer or a stand alone mixer).

Add to crust mixture flour plus 1 tsp salt. Continue to mix until well combined.

Press crust mixture evenly into the parchment-lined baking dish. You may want to flour your hands if mixture is sticky. You can also use a greased spatula to help press mixture down evenly.

Bake for 15 minutes and remove from oven.

While crust is baking, prepare the filling mixture by combining 3 eggs and 1 cup of sugar.

Add to mixture evaporated milk, canned pumpkin, pumpkin pie spice and salt. Mix until all ingredients are well incorporated.

Pour mixture over hot crust and bake for 40-45 minutes until a toothpick inserted in the center comes out clean and mixture is no longer runny.

Cool completely before cutting. Top with powdered sugar or whipped cream.


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