Experience the comforting flavors of classic pumpkin pie in a delightfully convenient form with our Gluten-Free Pumpkin Pie Bars. These irresistible bars offer all the warmth and spice of traditional pumpkin pie, yet they are significantly easier to prepare and perfectly suited for sharing at any gathering. Forget the complexities of pie crust – these bars are your new go-to for a hassle-free, utterly delicious fall dessert.
Effortless Gluten-Free Pumpkin Pie Bars: A Simpler Thanksgiving Dessert!
If you’re seeking a stress-free yet utterly delicious gluten-free pumpkin dessert this holiday season, look no further. These pumpkin pie bars are a game-changer, especially if you want to avoid the fuss of traditional gluten-free pie dough. We’ve transformed classic pumpkin pie into a portable, shareable bar format, complete with a delightful, quick, and easy shortbread crust that perfectly complements the creamy filling. This recipe is designed to bring you all the beloved flavors without any of the headache, making it an ideal choice for Thanksgiving, Friendsgiving, or any festive occasion.
🥣 Ease of Preparation: Our easy gluten-free pumpkin pie bars recipe utilizes simple, wholesome ingredients and significantly streamlines the baking process compared to traditional pumpkin pie. The key to its simplicity lies in the press-in shortbread crust, eliminating the need for rolling or intricate pastry work. This means less time in the kitchen and more time enjoying your celebration.
🍰 Irresistible Flavors: Prepare your taste buds for an exquisite experience! These delightful bars capture the essence of classic pumpkin pie with its signature blend of warm spices and rich pumpkin flavor. What sets them apart is the addition of a flaky brown sugar shortbread crust, which bakes to a beautiful golden brown and develops subtle notes of caramelized brown sugar and rich brown butter. Topped with a generous dollop of fluffy whipped cream, each bite is pure heaven.
❄️ Essential Tip for Success: Planning is crucial for achieving perfectly set and sliceable bars. Remember to account for sufficient chilling time – the bars need to cool completely before serving. This patience will be amply rewarded with a firm, creamy texture that holds its shape beautifully. Happy baking! xo, Emily
Gather Your Ingredients for Perfect Pumpkin Pie Bars
- Butter. High-quality softened butter forms the rich, tender base of our easy shortbread crust. While we don’t intentionally brown it, the butter will caramelize beautifully in the oven, imparting a subtle, nutty brown butter flavor that elevates the entire dish. Using softened butter is crucial for achieving the perfect crumbly texture that presses easily into the pan.
- Gluten-Free Flour Blend. For consistent and excellent results, we highly recommend using a reputable 1:1 gluten-free measure-for-measure flour blend, such as King Arthur Measure-For-Measure Gluten-Free Flour. If you opt for a different brand, please ensure it explicitly states it contains xanthan gum, which is vital for providing structure and preventing crumbling in gluten-free baking. Avoid substituting with single-grain flours like oat, coconut, or almond flour, as they have different absorption properties and will alter the recipe’s outcome significantly.
- Brown Sugar & Granulated Sugar. This carefully balanced combination is essential for both flavor and texture. Brown sugar lends a deep, molasses-rich sweetness and a tender crumb to the shortbread crust, while granulated sugar contributes to its crispness. In the pumpkin pie filling, brown sugar further enhances the autumnal flavor profile, adding depth and warmth.
- Salt. A pinch of salt is not just for seasoning; it’s a critical flavor enhancer. It meticulously balances the sweetness of both the crust and the creamy pumpkin filling, ensuring that all the warm spices truly sing and preventing the dessert from being overly sugary.
- Pure Pumpkin Puree. The heart of our pumpkin pie filling begins with pure, unsweetened pumpkin puree. You can use a standard 15-ounce can of pumpkin puree (ensure it’s not pumpkin pie filling, which is pre-spiced and sweetened) or create your own homemade pumpkin puree. If using homemade, it’s crucial to thoroughly drain any excess liquid to prevent a watery filling.
- Eggs & Cornstarch. Two large, room-temperature eggs act as the primary binding agent, providing structure and richness to the pumpkin filling. A touch of cornstarch works in conjunction with the eggs to ensure the filling sets beautifully into a creamy, sliceable consistency. Please note that this recipe has not been tested with egg substitutes such as flax eggs or powdered egg alternatives, so we cannot guarantee comparable results.
- Warm Spices & Vanilla Extract. Our recipe features a harmonious blend of vanilla extract, ground cinnamon, nutmeg, ginger, and cloves, delivering that quintessential warm, cozy pumpkin pie flavor. For convenience, you can certainly substitute this blend with an equal amount of your favorite pumpkin pie spice mix if you prefer. Each spice contributes to the complex aromatic profile that makes these bars so inviting.
- Evaporated Milk. This is a non-negotiable ingredient for achieving the perfect creamy texture in your pumpkin pie filling. Evaporated milk is simply cow’s milk that has been heated to remove about 60% of its water content, resulting in a thicker, richer product with a subtly caramelized flavor. It is vital not to confuse this with sweetened condensed milk, which is heavily sweetened and will significantly alter the final taste and texture of your bars. Evaporated milk ensures a silky-smooth, luxurious filling.
- Whipped Cream, For Serving. The final flourish for these magnificent bars is a cloud of fluffy whipped cream. Whether you opt for homemade, infused with maple or cinnamon, or your favorite high-quality store-bought version, whipped cream provides a delightful contrast in texture and a cooling counterpoint to the rich pumpkin filling. It’s the perfect finishing touch that makes these bars truly special.
Crafting the Perfect Gluten-Free Pumpkin Pie Bars: A Step-by-Step Guide
For precise ingredient measurements, detailed instructions, and helpful tips, please refer to the full recipe card located below.
Part 1: Preparing the Irresistible Shortbread Crust
- Preheat Oven & Prepare Pan. Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature for even baking. Line a metal 8×8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later. Set the prepared pan aside.
- Combine Crust Ingredients. In a large mixing bowl, combine the gluten-free flour blend, softened and cubed butter, light brown sugar, granulated sugar, and kosher salt. Using a hand mixer on medium speed, mix these ingredients until the mixture resembles coarse, shaggy crumbs. Don’t worry if it looks a bit dry at first; the key is that when you pinch a small amount between your fingers, it should hold together. This indicates the butter is well-incorporated and ready.
- Form the Crust. Transfer the crumb mixture into your prepared baking pan. Using the back of a flexible spatula, the bottom of a measuring cup, or even clean hands, firmly press the shortbread mixture into an even, compact layer across the bottom of the pan. Pay special attention to “sealing” the edges – ensure the crust extends fully to the pan’s perimeter and slightly up the sides. This crucial step prevents the pumpkin filling from seeping underneath the crust during baking. Finally, gently prick the entire surface of the crust 9-12 times with a fork. These small holes will allow steam to escape, preventing the crust from puffing up unevenly.
- Partially Bake the Crust. Bake the prepared crust in the preheated oven for 15 minutes. This initial bake sets the crust, making it sturdy and preventing it from becoming soggy once the filling is added. It should turn a light golden brown around the edges, indicating it’s perfectly prepped.
- Allow to Cool Slightly. Once baked, remove the crust from the oven and set it aside to cool for 10-15 minutes while you prepare the pumpkin pie filling. It’s okay if the crust is still a little warm, but it shouldn’t be piping hot when the filling is poured over it.
Part 2: Crafting the Creamy Pumpkin Pie Filling
- Prepare the Pumpkin Mixture. In a separate large mixing bowl, combine the pure pumpkin puree, light brown sugar, large room-temperature eggs, cornstarch, vanilla extract, all the warm spices (cinnamon, nutmeg, ginger, cloves), and kosher salt. Whisk vigorously until the mixture is completely smooth and uniform. It’s essential to ensure there are absolutely no lumps from egg whites, brown sugar, or cornstarch – a perfectly smooth mixture will yield the creamiest filling.
- Gently Whisk in Evaporated Milk. Pour the evaporated milk into the pumpkin mixture. Gently whisk until everything is well combined and smooth. You’ll notice the color of the filling will lighten considerably. It’s important to use a gentle whisking motion here to avoid incorporating too much air into the filling, which can lead to cracks or an uneven texture during baking. Aim for uniformity without excessive bubbles.
- Assemble for Baking. Carefully pour the pumpkin pie filling over the slightly cooled (but not hot) shortbread crust in the prepared 8×8 inch pan. If needed, use a spatula to gently spread the filling into an even layer. Place the 8×8 inch pan onto a larger sheet pan. This provides insulation, promotes more even baking, and catches any potential spills, making cleanup easier.
- Bake to Perfection. Transfer the sheet pan with your pumpkin bars to the preheated oven. Bake for approximately 45-55 minutes. The bars are done when the edges appear set, but the very center still has a slight wobble when gently shaken. It should not look liquidy or slosh around. The residual heat from the pan will continue to set the center as the bars cool, ensuring a perfectly creamy consistency.
- Cool & Chill. Once baked, remove the pan from the oven and allow the pumpkin pie bars to cool at room temperature for 30-60 minutes. This gradual cooling helps the filling to set further. After this initial cooling, transfer the pan to the refrigerator and chill for at least 4 hours, or preferably overnight. This extended chilling period is crucial for the bars to firm up completely, allowing for clean, neat slices and the best possible texture.
- Serve & Store. When fully chilled, use the parchment paper overhangs to carefully lift the entire slab of pumpkin pie bars from the pan. Place them on a cutting board and slice into your desired portions. You can cut 9 generous squares, 12 elegant rectangles, or 16 smaller squares – perfect for a Thanksgiving dessert spread! Serve individual slices topped with a dollop of whipped cream or a scoop of vanilla ice cream, and add any extra garnishes as desired. Store any leftover gluten-free pumpkin pie bars in an airtight container or simply covered in the pan in the refrigerator for 3-4 days. For longer storage, they can be frozen for up to 2 months.
Elevate Your Gluten-Free Pumpkin Pie Bars: Serving Tips & Toppings
While our gluten-free pumpkin pie bars are undeniably delicious on their own, adding a creative topping can transform them into an even more spectacular dessert. Here are some of our favorite suggestions to enhance their flavor and visual appeal, perfect for any fall gathering or holiday celebration.
- Classic Whipped Cream. A timeless pairing for a reason! Whipped cream adds a light, airy texture and a cooling counterpoint to the rich pumpkin filling. Feel free to experiment with homemade vanilla whipped cream, maple whipped cream for an extra autumnal touch, or cinnamon whipped cream for added spice. Of course, a good quality store-bought whipped cream is also a fantastic, convenient option.
- A Dusting of Cinnamon. For an effortlessly elegant touch, simply garnish each slice with a light sprinkle of ground cinnamon. This adds a beautiful visual appeal and a gentle aromatic boost that complements the existing spices in the pumpkin filling. You can also use a small stencil to create decorative patterns.
- Decadent Caramel Sauce. Pumpkin and caramel are a match made in culinary heaven! A generous drizzle of homemade caramel sauce or your favorite store-bought caramel brings a luxurious sweetness and a sticky, chewy texture that perfectly contrasts the creamy bars. For inspiration, check out how we incorporate it in our Gluten-Free Pumpkin Cheesecake recipe.
- Crunchy Toasted or Candied Pecans. Add a delightful textural contrast with a sprinkle of toasted pecans or sweet cinnamon candied pecans. The crunchiness and nutty flavor of pecans complement pumpkin beautifully, especially when paired with a scoop of ice cream or a dollop of whipped cream. You can also use walnuts or other nuts if preferred.
- Scoop of Ice Cream. For an ultimate indulgence, serve your pumpkin pie bars with a scoop of your favorite ice cream. Classic vanilla bean ice cream is always a winner, but a scoop of caramel, praline, or even a spiced ginger ice cream would create an unforgettable dessert experience, adding another layer of creamy texture and temperature contrast.
FAQ & Expert Tips for the Best Gluten-Free Pumpkin Pie Bars
Plan Ahead for Perfect Setting: While this gluten-free pumpkin pie bar recipe is incredibly simple to execute, successful results hinge on proper planning, especially regarding chilling time. These bars require a minimum of 4 hours in the refrigerator to set completely, allowing the creamy filling to firm up and the flavors to meld beautifully. If you’re preparing them for a significant event like Thanksgiving dinner, it’s highly recommended to bake them the night before or at least first thing in the morning. This ensures they are perfectly chilled, firm, and ready to slice and serve when your guests arrive, taking one less stressor out of your busy holiday schedule.
Make-Ahead Mastery & Storage Solutions: Pumpkin pie bars are a fantastic make-ahead dessert, a true advantage during hectic holiday seasons. You have excellent options for preparing them in advance:
- Refrigeration: Bake the bars up to 1 day ahead of time and store them in an airtight container or simply covered securely in their baking pan in the refrigerator. They taste wonderful the next day, and the flavors often deepen overnight.
- Freezing: For longer storage, these bars freeze exceptionally well for up to 2 months. To freeze, ensure the bars are completely cooled. Then, you can either wrap the entire slab tightly in plastic wrap and then foil, or cut them into individual portions and freeze them on a baking sheet before transferring to an airtight freezer-safe container or bag. When you’re ready to enjoy them, thaw the frozen bars overnight in the refrigerator. Be aware that some slight condensation might form on the surface after thawing, which is normal. Always add whipped cream or other garnishes just before serving for the freshest look and best texture.
Exploring Crust Alternatives: Prefer a Graham Cracker Crust? No problem at all! While our brown sugar shortbread crust is a crowd-pleaser, you can easily swap it for a gluten-free graham cracker crust if that’s your preference. To add an extra layer of warm, fall-inspired flavor that pairs beautifully with pumpkin, we suggest incorporating a little ground cinnamon and ginger into your graham cracker crust mixture. This will lend an almost gingersnap-like quality, making it a wonderful base for your pumpkin pie filling.
The Importance of Your Baking Pan Material: The type of baking pan you use can significantly impact the final texture and appearance of your pumpkin pie bars. For optimal results, we highly recommend using a metal 8×8 inch pan. Metal pans conduct heat more efficiently and evenly, promoting a gentle and consistent bake for both the crust and the filling. In contrast, glass and ceramic pans tend to conduct heat slower and more unevenly. This can sometimes lead to issues where the crust attempts to “climb” up the sides of the pan, resulting in an uneven crust line and a less polished appearance for your bars. For a picture-perfect presentation and uniform texture, stick with metal.
Discover More Gluten-Free Bar Recipes
Gluten-Free Cranberry Crumble Bars
Gluten-Free Salted Caramel Pecan Pie Bars
Gluten-Free Key Lime Pie Bars
Gluten-Free Raspberry Crumble Bars
🌟 Did You Make This Recipe?
Tell me all about it! Leave a star rating below and share your experience when you try our Gluten-Free Pumpkin Pie Bars recipe. I can’t wait to hear how it goes!
Gluten-Free Pumpkin Pie Bars
Emily Dixon, Sweets & Thank You
25 minutes
1 hour 10 minutes
4 hours 30 minutes
6 hours 5 minutes
Print Recipe
Pin Recipe
Rate Recipe
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)
- ¾ cup Light brown sugar (150 grams)
- 2 Large eggs, room temperature
- 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 (175°C). Line a metal 8×8 pan with parchment paper, leaving an overhang on two sides for easy removal, 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 slightly.
- Bake crust for 15 minutes in the preheated oven to set and turn lightly brown.
- Cool Slightly. Set aside to cool for 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 for 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 for 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 for 3-4 days. Or freeze for 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 for 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
For a visual guide on how to prepare these delicious Gluten-Free Pumpkin Pie Bars, please watch our recipe video.
Dessert, Pie
American
Gluten Free
gluten-free pie bars, gluten-free thanksgiving dessert, pumpkin, shortbread
Find the recipe:
sweetsandthankyou.com/gluten-free-pumpkin-pie-bars/