These gluten-free pumpkin pie bars give you everything you love about pumpkin pie without the fuss of a pie crust. A press-in crust made from crushed grain-free cookies holds a creamy pumpkin filling made with coconut milk and maple syrup, so the bars are dairy-free and paleo, too.
Table of Contents
- Gluten-free pumpkin pie bars with a press-in cookie crust
- A hit with non-paleo eaters
- Pumpkin pie bars vs. pumpkin bars
- Ingredients
- How to make pumpkin pie bars
- Heat oven and line the pan
- Make the cookie crust
- Make the pumpkin pie bar filling
- Bake the pumpkin pie bars
- Cool the bars
- How to store and freeze pumpkin pie bars
- Pumpkin pie bar FAQs
- Are these pumpkin pie bars gluten-free?
- Are they dairy-free?
- Can I make them ahead for Thanksgiving?
- How do I know when they’re done?
- More healthy pumpkin recipes
- Gluten-Free Pumpkin Pie Bars Recipe
Gluten-free pumpkin pie bars with a press-in cookie crust
Let’s be real: the crust is the part of pumpkin pie that stresses everyone out on Thanksgiving. These pumpkin pie bars skip the rolling and crimping entirely, because the crust is just store-bought grain-free cookies blitzed into crumbs and mixed with coconut sugar, melted refined coconut oil, and a smidge of salt for that sweet-salty balance. You press it into a square pan, bake it for a few minutes, and pour the spiced pumpkin filling right on top. Instead of the evaporated milk and sugar in a classic pumpkin pie, the filling gets its richness from full-fat coconut milk and its sweetness from maple syrup, which is why these bars are both gluten-free and dairy-free.
A hit with non-paleo eaters
These bars are a hit even with picky teenage boys (a.k.a. my son’s pals) who don’t eat paleo. In fact, they loved them! The cozy spices and just-right sweetness make them perfect for Thanksgiving or whenever you need a pumpkin pie fix, and since they travel way better than a pie, they’re great for potlucks, road trips, and sneaky midnight snacks. Just make sure you make enough, because they disappear fast.
Pumpkin pie bars vs. pumpkin bars
If you’re wondering how these are different from my gluten-free pumpkin bars with dairy-free cream cheese frosting, here’s the deal. Those are tender almond flour bars topped with frosting, while these pumpkin pie bars are basically pumpkin pie filling baked on a cookie crust. If you want to skip the crust altogether, my pumpkin custard is the way to go. Both bars belong on your Thanksgiving dessert table, obviously.
Ingredients
Grain-free and gluten-free cookie crust
- Grain-free cookies: I use Simple Mills Honey Cinnamon Sweet Thins, but you can substitute your favorite gluten-free graham crackers. Heads up: Sweet Thins contain cashews, so if you need these bars to be nut-free, check the label on whatever cookies you use.
- Coconut sugar: Adds an extra smidge of sweetness to the crust and is a good replacement for brown sugar.
- Diamond Crystal kosher salt: The balance of salty and sweet in the crust is a must, so don’t leave out the salt! If you end up using Morton’s brand kosher salt or sea salt, use about half the amount of salt.
- Melted refined coconut oil: To bind the paleo graham cracker crust, I use melted refined coconut oil because it doesn’t have a strong coconut flavor. If you aren’t dairy free, feel free to substitute melted ghee or butter.
Pumpkin pie filling
- Canned pumpkin puree: I like using Libby’s brand the best.
- Canned full-fat coconut milk: This takes the place of the evaporated milk in a classic pumpkin pie and keeps the bars dairy-free.
- Large eggs: I haven’t tested an egg substitute myself, but one reader made these with flax eggs and said the bars turned out a little softer and needed about 15 extra minutes in the oven. If you try another swap, let me know in the comments!
- Maple syrup: Maple syrup adds just the right hint of fall flavors, so I don’t recommend using a different sweetener.
- Pumpkin pie spice blend
- Vanilla extract
- Diamond Crystal brand kosher salt
- Whipped coconut cream or whipped cream (optional topping)
How to make pumpkin pie bars
Heat oven and line the pan
Heat the oven to 375°F with the rack in the middle.
While the oven is heating, grab an 8 x 8-inch metal square baking pan and line it with parchment paper. You don’t have to line the pan with parchment paper (you can grease the pan instead) but I prefer parchment for ease of removal and cleaning.
There are many ways to line a square baking dish with parchment paper, but here’s my method. Grab a pre-cut parchment sheet that fits an 18 x 13-inch pan and fold the sides so it fits in the square pan. Then, cut the folded edges (in four spots) so the paper can fold easily into the pan.
Next, tuck parchment paper into the pan and trim off the extra parchment on the sides.
Finally, I fold over the side flaps and it’s ready to use!
Make the cookie crust
Dump the cookies into a food processor…
…and pulse until fine crumbs form.
In a large bowl, combine the cookie crumbs, coconut sugar, salt, and melted coconut oil…
…and mix well until it looks like wet sand.
Press the crumb mixture into the bottom of the parchment lined baking pan…
…and press it into an even layer with a spatula or offset spatula.
Bake the cookie crust in the oven for 6 to 9 minutes or until lightly browned.
When the cookie crust is finished baking, place the pan on a wire rack and cool the cookie crust to room temperature.
Make the pumpkin pie bar filling
Heat the coconut milk in a small saucepan over low heat until it’s steaming but not boiling. (You can also microwave it in a glass measuring cup until steaming.)
Grab a large mixing bowl and add the eggs and maple syrup. Mix well with a hand whisk or hand mixer until thoroughly combined.
Then, in a slow and constant stream, add the warmed coconut milk to the egg and syrup mixture, a little bit at a time, and mix vigorously. Don’t be impatient and add the hot coconut milk all at once or you’ll end up with scrambled eggs! (Pro tip: put a silicone trivet or damp kitchen towel under the bowl so it stays in place).
You should end up with a creamy, uniform mixture.
Next, add the pumpkin purée, pumpkin spice blend, vanilla extract, and salt to the egg mixture.
Whisk until evenly combined.
Pour the creamy pumpkin filling into the pan with the cooled cookie crust.
Bake the pumpkin pie bars
Pop the pan in the oven and bake the pumpkin pie bars at 375°F for about 45-50 minutes.
The pumpkin pie bars are ready when the filling is puffed, dry looking, only slightly jiggly in the center, and has a few cracks on the edges. You can double check if the filling is done by using an instant-read thermometer and checking that the filling temperature is 175°F.
Cool the bars
Before serving the pumpkin pie bars, cool them in the pan to room temperature on a wire rack, about 2 to 3 hours.
Transfer to a cutting board and cut into sixteen even squares.
Serve as-is…
…or top with whipped coconut cream, if desired.
How to store and freeze pumpkin pie bars
Got leftovers? Store the pumpkin pie bars in an airtight container in the refrigerator for up to 4 days. To save some for later, pop them in the freezer, where they’ll last for up to 4 months.
To thaw, move them from the freezer to the fridge and let them sit for several hours or overnight. Thawing them slowly keeps the filling creamy, so they taste almost as good as the day you made them.
Pumpkin pie bar FAQs
Are these pumpkin pie bars gluten-free?
Yes! The crust is made with certified gluten-free Simple Mills cookies, and the filling has no flour at all. If you swap in a different cookie, look for one that’s certified gluten-free.
Are they dairy-free?
They are, as long as you use coconut oil in the crust. The filling is made with coconut milk, but if you use ghee or butter in the crust, the bars won’t be dairy-free anymore.
Can I make them ahead for Thanksgiving?
Yes, and it frees up your oven on the big day. The bars keep in the fridge for up to 4 days or in the freezer for up to 4 months, and you can serve them cold or at room temperature.
How do I know when they’re done?
The filling should be puffed and dry looking, with a few cracks around the edges and only a slight jiggle in the center. If you have an instant-read thermometer, the center of the filling should read 175°F.
More healthy pumpkin recipes
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).
Gluten-Free Pumpkin Pie Bars
Ingredients
Cookie Crust
- 5 ounces grain-free cookies I use Simple Mills Honey Cinnamon Sweet Thins Cookies (about 60 cookies)
- 2 tablespoons coconut sugar
- ½ teaspoon Diamond Crystal kosher salt Use half the amount if substituting with sea salt or Morton's brand kosher salt.
- ¼ cup melted refined coconut oil or melted ghee or butter
Pumpkin Pie Bar Filling
- 1¼ cups full-fat canned coconut milk
- 4 large eggs
- ¾ cup maple syrup
- 15 ounces canned pumpkin purée I like Libby's brand
- 1½ teaspoons pumpkin spice blend
- 1 teaspoon vanilla extract
- ¼ teaspoon Diamond Crystal kosher salt Use half the amount if substituting with sea salt or Morton's brand kosher salt.
- whipped coconut cream optional topping
Instructions
Make the cookie crust
- Heat the oven to 375°F with the rack in the middle.While the oven is heating, grab an 8 x 8-inch metal square baking pan and line it with parchment paper. You don't have to line the pan with parchment paper (you can grease the pan instead) but I prefer parchment for ease of removal and cleaning.
- In a large bowl, combine the cookie crumbs, coconut sugar, Diamond Crystal kosher salt, and melted coconut oil, and mix well until it looks like wet sand. Press the crumb mixture into the bottom of the parchment lined baking pan and press it into an even layer with a spatula or offset spatula.
- Bake the cookie crust in the oven for 6 to 9 minutes or until lightly browned. When the cookie crust is finished baking, place the pan on a wire rack and cool the cookie crust to room temperature.
Make the pumpkin pie bar filling
- Heat the coconut milk in a small saucepan over low heat until it’s steaming but not boiling. (You can also microwave it in a glass measuring cup until steaming.)
- Grab a large mixing bowl and add the eggs and maple syrup. Mix well with a hand whisk or hand mixer until thoroughly combined.
- Then, in a slow and constant stream, add the warmed coconut milk to the egg and syrup mixture, a little bit at a time, and mix vigorously. Don’t be impatient and add the hot coconut milk all at once or you’ll end up with scrambled eggs! You should end up with a creamy, uniform mixture. (Pro tip: put a silicone trivet or damp kitchen towel under the bowl so it stays in place).
- Next, add the pumpkin purée, pumpkin spice blend, vanilla extract, and salt to the egg mixture. Whisk until evenly combined.
- Pour the creamy pumpkin filling into the pan with the cooled cookie crust.
Bake the pumpkin pie bars
- Pop the pan in the oven and bake the pumpkin pie bars at 375°F for about 45-50 minutes. The pumpkin pie bars are ready when the filling is puffed, dry looking, only slightly jiggly in the center, and has a few cracks on the edges. You can double check if the filling is done by using an instant-read thermometer and checking that the filling temperature is 175°F.
- Before serving the pumpkin pie bars, cool them in the pan to room temperature on a wire rack, about 2 to 3 hours.
- Transfer to a cutting board and cut into sixteen even squares. Serve as-is or top with a dollop of whipped coconut cream.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These pumpkin pie bars worked beautifully! So good and easy!
They are delicious! The hardest part was the origami parchment liner! Made them to take on vacation and I’m looking forward to making them again for T’giving. Love you, Michelle!
I made this using flax eggs to substitute the eggs and it turned out good! Maybe a little softer than the egg version would have been. I did need to cook it about 15min longer
Thanks for sharing Kerstin!
This was delicious! A nice change from pumpkin pie!
Best pumpkin dessert! So delicious. Adults and kids loved them. Not too sweet, not too pumpkiny. I will make these every Thanksgiving. Thank you for the recipe!
I made Pumpking Pie Bars for Thanksgiving this year and I think I like these better than pumpkin pie. They are very good and the next day they are even better!