Name: Gluten-Free Pumpkin Pie Bars
Prep time: 15 min
Cook time: 1 h
Total time: 8 h 15 min 5 s
Yield: 16
Cuisine: American
Ingredients: 2 cups blanched almond flour; ¼ teaspoon fine sea salt; 2 tablespoons melted vegan butter (or coconut oil); 1 flax egg (or 1 chicken egg); 2½ cups pumpkin puree; ¼ cup maple syrup; ⅓ cup full-fat coconut milk; ¼ cup coconut sugar; 1 large egg; 1 teaspoon vanilla extract; 1 tablespoon pumpkin pie spice; ¼ teaspoon sea salt; Coconut yogurt or coconut whipped cream; Chopped pecans; Pumpkin pie spice

Gluten-Free Pumpkin Pie Bars

These Gluten-Free Pumpkin Pie Bars have a tender almond flour crust and a creamy, warmly spiced pumpkin filling. They slice beautifully after chilling, making them an easy make-ahead dessert for Thanksgiving, potlucks, or cozy fall weekends.

I love a good pumpkin pie, but sometimes I want something I can cut into squares and serve without fussing over a pie crust. These bars give me all those cozy pumpkin pie flavors with a simple almond flour crust that’s easy to press into the pan.

One thing I really like about this recipe is that I can make it the night before. The filling gets firmer as it chills, and the pumpkin spice flavor comes through beautifully. A little coconut whipped cream and a sprinkle of cinnamon make each square feel extra special.

Why You’ll Love These Gluten-Free Pumpkin Pie Bars

Easy almond flour crust: No rolling, chilling, or complicated pastry techniques.
Creamy pumpkin filling: Smooth, lightly sweet, and full of warm fall spices.
Naturally gluten-free: Almond flour replaces traditional wheat flour in the crust.
Perfect for making ahead: An overnight chill helps the filling set for cleaner slices.
Great for sharing: Easy to cut into squares for Thanksgiving, family dinners, and holiday parties.

Ingredient Notes

Almond Flour: Blanched almond flour makes a soft, slightly nutty crust that holds together nicely. For the best texture, use finely ground almond flour rather than coarse almond meal.

Vegan Butter or Coconut Oil: Either works well to bind the crust and add richness. Melt it before mixing so it combines evenly with the almond flour.

Flax Egg: A flax egg helps hold the crust together without dairy or wheat. To make one, mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for about 5 minutes until thickened. You can also use a regular egg.

Pumpkin Puree: Use plain, unsweetened pumpkin puree, not pumpkin pie filling. Canned pumpkin works perfectly, but homemade puree is fine if it’s thick and not watery.

Maple Syrup: Adds a gentle sweetness that pairs beautifully with pumpkin and warm spices. Pure maple syrup gives the best flavor.

Full-Fat Coconut Milk: This makes the pumpkin filling rich and creamy without heavy cream. Use canned full-fat coconut milk for the best consistency.

Coconut Sugar: Adds a slightly caramel-like sweetness that complements the pumpkin. It also gives the filling a deeper, warmer flavor.

Egg: Helps the pumpkin filling set as it bakes. I recommend keeping the egg in the filling for a firm but creamy texture.

Vanilla Extract: Rounds out the pumpkin flavor and gives the filling a little extra warmth.

Pumpkin Pie Spice: A blend of cinnamon, ginger, nutmeg, and cloves gives these bars their classic fall flavor. You can use a store-bought blend or make your own.

Sea Salt: A small amount balances the sweetness and brings out the flavor of the pumpkin and spices.

How To Make Gluten-Free Pumpkin Pie Bars

Step 1: Prepare the Baking Pan

Preheat your oven to 350°F. Lightly grease a 9×9-inch square baking pan and set it aside. For easier removal, line the pan with parchment paper, leaving a little overhang on two sides.

Step 2: Make the Almond Flour Crust

Add the almond flour, sea salt, melted vegan butter (or coconut oil), and flax egg to a food processor.

Pulse until the mixture forms a soft dough that holds together when pressed between your fingers.

Step 3: Press the Crust Into the Pan

Transfer the dough to your prepared baking pan. Use your fingers or the back of a spoon to press it firmly into an even layer across the bottom.

Make sure the corners are filled and the crust is evenly packed. Set aside while you prepare the filling.

Step 4: Prepare the Pumpkin Filling

Rinse and dry the food processor bowl. Add the pumpkin puree, maple syrup, coconut milk, coconut sugar, egg, vanilla extract, pumpkin pie spice, and sea salt.

Process until completely smooth and creamy, scraping down the sides if necessary.

Pour the pumpkin filling over the prepared crust and smooth the top with a spatula.

Step 5: Bake the Pumpkin Pie Bars

Place the pan in the preheated oven and bake for 60–65 minutes.

The edges should look set, while the center should still have a slight jiggle when you gently shake the pan. Avoid overbaking, as the filling will continue to firm up while cooling.

Step 6: Cool and Refrigerate

Remove the bars from the oven and allow them to cool at room temperature for at least 1 hour.

Transfer the pan to the refrigerator and chill for another 4–6 hours, or preferably overnight. This helps the pumpkin filling firm up and makes the bars easier to slice.

Step 7: Slice and Serve

Once completely chilled, lift the bars out using the parchment paper, if used, and place them on a cutting board.

Cut into squares using a sharp knife, wiping the blade between cuts for neat edges.

Top with coconut whipped cream, chopped pecans, or a little pumpkin pie spice before serving.

Tips for the Best Gluten-Free Pumpkin Pie Bars

Press the crust firmly. A tightly packed almond flour crust is less likely to crumble when you slice the bars.

Use thick pumpkin puree. Watery pumpkin puree can make the filling too soft. If you’re using homemade puree, drain excess moisture before measuring.

Blend the filling until smooth. A food processor helps combine everything evenly for a creamy pumpkin pie texture.

Don’t overbake. The center should still wobble slightly when the bars come out of the oven. It will finish setting as the filling cools.

Chill overnight if possible. This is my favorite trick for getting neat squares that hold their shape.

Use a clean knife. Wiping the knife between cuts makes a big difference when you’re serving these for a holiday gathering.

Proper Storage

Refrigerator: Store leftover Gluten-Free Pumpkin Pie Bars in an airtight container in the refrigerator for up to 4 days. Place parchment paper between layers to prevent sticking.

Freezer: You can also freeze these bars for up to 2 months. Chill them completely, slice into individual portions, and wrap each piece tightly in plastic wrap. Place the wrapped bars in a freezer-safe container or bag.

Thawing: Transfer frozen bars to the refrigerator and let them thaw overnight before serving.

Serving: I prefer these bars chilled because the filling stays firm and creamy. Add whipped coconut cream, yogurt, or pecans just before serving so the toppings stay fresh.

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Yield: 16 bars