GLUTEN-FREE PUMPKIN PIE BARS
on Jan 05, 2026
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A pie favorite in bar form! A gluten-free cinnamon cookie crust is the base for a luscious, silky pumpkin filling that just happens to be gluten-free, dairy-free, and refined sugar-free.
These Gluten-Free Pumpkin Pie Bars deliver all the classic flavors of pumpkin pie, without the fuss of rolling dough or managing a finicky crust.
Instead of pastry, these bars start with a graham-cracker-style crust made from gluten-free cinnamon crackers, almond flour, coconut flour, coconut oil, and maple syrup.
Everything gets blended together and pressed into a square pan, making this a no-stress, no-chill crust that comes together in minutes.
The filling features warm pumpkin pie spices with a few modern swaps to keep it gluten-free, dairy-free, and refined sugar-free.
Full-fat coconut milk replaces heavy cream, while coconut sugar and maple syrup add natural sweetness. The result is a smooth, creamy pumpkin layer that feels rich and indulgent without being heavy.
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These Gluten-Free Pumpkin Pie Bars are easy to slice, simple to serve, and perfect for feeding a crowd. Everything you want in a holiday dessert, minus the pie stress. Enjoy!
Key Ingredients for Gluten-Free Pumpkin Pie Bars
These dessert bars require some standby baking ingredients, like maple syrup, almond flour, and eggs, as well as a few items that may require a quick grocery run. Here’s what you’ll need.
- Cinnamon Crackers: To get that authentic graham-cracker crust, I used @simplemills gluten-free cinnamon seed and nut flour sweet thins. They’re delicious! Any similar sweet cracker or cookie would work for this.
- Almond Flour and Coconut Flour: A blend of both almond flour and coconut flour creates a flaky texture, while still giving the crust enough structure to hold up while slicing.
- Coconut Oil: This healthier oil helps bind all the crust ingredients together.
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Pin It- Maple Syrup: Maple syrup pairs well with the cinnamon crackers in the crust and adds some cozy, comforting flavors to the filling as well.
- Pumpkin Puree: 100% pumpkin is what you’re looking for here. Make sure you’re not buying pumpkin pie filling, which contains sugar and other unnecessary ingredients.
- Coconut Milk: A can of full-fat coconut milk gives these bars all their richness and keeps them dairy-free. You could swap in heavy cream if you aren’t dairy-free.
- Coconut Sugar: To help sweeten the deal, a 1/4 cup of coconut sugar is also added to the filling, replacing traditionally used refined sugar.
- Eggs: Used as a binder for the filling, eggs are an essential ingredient for this recipe to create that silky, smooth custard-like texture.
- Spices: Cinnamon, ginger, nutmeg, and cloves are quintessential fall spices. You could use pumpkin pie spice if you already have that on hand after making my Dairy-Free Pumpkin Spice Maple Creamer!
- Vanilla Extract: This final ingredient helps round out the flavors, enhancing the filling’s overall taste.
How to Make Pumpkin Bars
To start, preheat the oven to 375°F. Line an 8×8 baking pan with parchment paper.
Prepare the crust by adding the cinnamon crackers, almond flour, coconut flour, coconut oil, and maple syrup to a food processor. Process until the mixture comes together to form a thick dough.
Press the dough into the prepared pan in an even layer. Bake for 10 minutes. Remove from the oven.
While the crust bakes, whisk together the pumpkin purée, coconut milk, maple syrup, coconut sugar, eggs, cinnamon, ginger, nutmeg, cloves, vanilla extract, and salt in a large bowl until smooth.
Pour the prepared pumpkin filling into the par-baked pie crust.
Bake at 375°F for 45 to 50 minutes, or until the center is set (it should jiggle slightly but not be liquid).
Let the pie cool completely for about 2 hours before serving to allow the filling to set.
Serve chilled or at room temperature. I prefer my pie with a dollop of dairy-free whipped cream, but you do you! Enjoy!
FAQs and Recipe Variations for Pumpkin Pie Bars
I used a combination of almond flour and coconut flour to help provide structure to the crust, while balancing overall flavor and texture. I wouldn’t suggest using all almond flour or all coconut flour because that will impact the overall texture, and could lead to either a really tough crust or one that won’t hold its shape during serving. An all-purpose gluten-free flour blend should work fine, as would all-purpose flour if you aren’t gluten-free. Note, I haven’t tried these substitutes, so let me know how it turns out!
Commonly used as a plant-based fat substitute, coconut oil is great for baked goods because it creates a light, fluffy texture with little to no taste of coconut. You could substitute with either melted butter, ghee, or avocado oil.
A classic pumpkin pie filling calls for heavy cream. To make this recipe dairy-free, I opted for canned full-fat coconut milk. I wouldn’t suggest using coconut milk from the refrigerated section simply because it won’t thicken up like full-fat coconut milk. The same goes for light or reduced-fat canned coconut milk. It’s worth the trip to the grocery store to ensure that the filling comes out as silky and perfectly thick.
Yes! I’d suggest baking them as instructed and keeping them in the fridge for a few days. If you want to make them far in advance, you could also try freezing them; however, the freezer may compromise the fluffy, light taste and texture.
More Pumpkin Dessert Recipes:
- Dairy-Free No-Bake Pumpkin Cheesecake
- Gluten-Free Starbucks Copycat Pumpkin Cream Cheese Muffins
- Pumpkin Spice Chocolate Chunk Cookies
- Gluten-Free Pumpkin Bread
GLUTEN-FREE PUMPKIN PIE BARS
Ingredients
Pie Crust:
- 1 package Simple Mills Cinnamon Crackers, or other graham cracker
- ¼ cup almond flour
- 2 tablespoons coconut flour
- ⅓ cup coconut oil, melted
- ¼ cup maple syrup
Pie Filling:
- (1) 15-ounce can pumpkin puree
- ¾ cup full-fat coconut milk
- ¼ cup maple syrup
- ¼ cup coconut sugar
- 3 large eggs
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375°F. Line an 8×8 baking pan with parchment paper.
- Prepare the crust by adding the cinnamon crackers, almond flour, coconut flour, coconut oil, and maple syrup to a food processor. Process until the mixture comes together to form a thick dough.
- Press the dough into the prepared pan in an even layer. Bake for 10 minutes. Remove from the oven.
- While the crust is baking, in a large bowl, whisk together the pumpkin purée, coconut milk, maple syrup, coconut sugar, eggs, cinnamon, ginger, nutmeg, cloves, vanilla extract, and salt until smooth.
- Pour the prepared pumpkin filling into the par-baked pie crust.
- Bake at 375°F for 45 to 50 minutes, or until the center is set (it should jiggle slightly but not be liquid).
- Let the pie cool completely (about 2 hours) before serving to allow the filling to set.
- Serve chilled or at room temperature. Top with dairy-free whipped cream for an extra special treat. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
