Gluten-Free Pumpkin Pie Bars
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Gluten-Free Pumpkin Pie bars have all of your favorite flavors from pumpkin pie made with an easy gluten-free graham cracker crust. The recipe also has a dairy-free option.
Gluten-Free Pumpkin Pie Bars
Everyone always loves the Gluten-Free Pumpkin Pie that I bake for Thanksgiving. It’s such an easy recipe because I make my gluten-free pumpkin pie with a simple crust made with gluten-free Chex cereal.
This year I wanted a gluten-free pumpkin dessert I could easily make for parties and to bring to pot-lucks during Thanksgiving and holiday season. I decided to make gluten-free pumpkin bars with an easy gluten-free graham cracker crust.
I love how easy graham cracker crusts are to make! The sweet and crunchy crust really compliments the pumpkin pie filling.
How To Make Gluten-Free Pumpkin Pie Bar
Gluten-Free Graham Cracker Crust
- Preheat your oven to 375°F.
- The first step to making the graham crust is to place 2 boxes of Schär Honeygrams into a food processor and pulse into fine crumbs. It will make 2 1/2 cups of graham cracker crumbs. (photo 1)
- Pour the graham cracker crumbs into a medium-sized bowl. Add the granulated sugar and melted butter (or dairy-free butter) to the graham cracker crumbs and stir until the mixture starts to get crumbly. (photo 2)
- Line a 9×13-inch baking sheet (quarter sheet) with parchment paper. Pour the graham cracker mixture into the bottom of the pan. Press the crumbs firmly into the bottom of the pan, creating an even crust.
- Using the middle rack, bake for 10 minutes at 375° F. (photo 5)
Gluten-Free Pumpkin Pie Filling
- In a large bowl beat eggs and sugar together.
- Add cinnamon, pumpkin pie spice, and vanilla and mix until fully combined. (photo 3)
- Add pumpkin and mix until fully combined.
- Stir in evaporated milk and mix until fully combined. Dairy-free option use 1 cup of canned coconut milk (full fat) in place of the evaporated milk. (photo 4)
- Remove the crust from the oven and pour pumpkin pie filling over the graham cracker crust. (photo 6)
- Using the middle rack bake for 40 to 50 minutes. or until the center no longer jiggles.
- Allow the bars to cool before slicing and serving. Top with whipped cream and enjoy!
- Store leftovers in an airtight container or cover with plastic wrap and refrigerate.
What Is The Best Pan To Make These Pumpkin Bars?
I used a 9×13-inch baking pan, also known as a quarter sheet. Using a baking sheet makes it super easy to cut and serve the pumpkin pie bars.
You could also use a 9×13-inch baking dish. Just make sure to line the baking dish with parchment paper as well.
Can I Make These Pumpkin Pie Bars Ahead Of Time?
You sure can! These pumpkin pie bars can be baked ahead of time and stored in the refrigerator.
Cover the pan with plastic wrap and do not pre-slice the bars. Slice into bars once you are ready to serve.
Can I Freeze The Pumpkin Pie Bars?
Gluten-free pumpkin bars are super easy to freeze. Wrap the bars in plastic wrap or aluminum foil and then place in a freezer bag.
Defrost the frozen pumpkin bars overnight in the refrigerator.
Gluten-Free and Dairy-Free Pumpkin Pie Bars
I have also included a dairy-free option for the gluten-free pumpkin pie bars recipe. My husband, my youngest son, and I are all dairy-free. So I always try and have a dairy-free option for my recipes.
My recipe for dairy-free and gluten-free pumpkin pie filling was made with full-fat canned coconut milk.
The crust was made with Schär’s Honeygrams and Smart Balance butter. Schär’s Honeygrams are lactose-free.
You are going to love how easy these gluten-free pumpkin pie bars are to make! They are perfect for feeding a crowd.
Everything you love about pumpkin pie made into an easy gluten-free dessert bar.
More Pumpkin Recipes To Try!
- Gluten-Free Pumpkin Pancakes
- Gluten-Free Pumpkin Roll
- Gluten-Free Pumpkin Bread
- Almond Flour Pumpkin Bread
Gluten-Free Pumpkin Pie Bars {Dairy-Free Option}
Ingredients
Crust
- 2 1/2 cups gluten-free graham cracker crumbs , I like Schär Honeygrams
- 1/2 cup granulated sugar
- 3/4 cup unsalted butter, melted, dairy-free use Smart Balance butter
Filling
- 1 15-ounce can pumpkin , not pumpkin pie filling
- 2 large eggs
- 1 12 oz. can evaporated milk , dairy-free use 1 1/2 cups of full-fat coconut milk
- 3/4 cup sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
Instructions
Crust
- Preheat the oven to 375°F.
- The first step to making the graham crust is to place 2 packages of Schär Honeygrams into a food processor and pulse into fine crumbs.
- Pour the graham cracker crumbs into a medium-sized bowl. Add the granulated sugar and melted butter to the graham cracker crumbs and stir until the mixture starts to get crumbly.
- Line a 9×13-inch baking sheet (quarter sheet) with parchment paper. Pour the graham cracker mixture into the bottom of the pan. Press the crumbs firmly into the bottom of the pan, creating an even crust.
- Using the middle rack, bake for 10 minutes at 375° F.
Fillings
- In a large bowl beat eggs and sugar together.
- Add cinnamon, pumpkin pie spice and vanilla and mix until fully combined.
- Add pumpkin and mix until fully combined.
- Stir in evaporated milk and mix until fully combined. Dairy-free use 1 1/2 cups of canned coconut milk (full fat) in place of the evaporated milk.
- Remove the crust from the oven and pour pumpkin pie filling over the graham cracker crust.
- Using the middle rack bake for 40 to 50 minutes. or until center no longer jiggles
- Allow the bars to cool before slicing and serving. Top with whipped cream and enjoy!
- Store leftovers in an airtight container or cover with plastic wrap and refrigerate.
Notes
- For the dairy-free option of this recipe I used 1 cup of canned coconut milk (full fat) and Schär Honeygrams (gluten-free, lactose free).
- Store leftovers inan air-tight ocntianer or cover with plastic wrap and refridgerate.
- Mama says, “Make sure to check your lables!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you use egg replacer instead of eggs?
We haven’t tested this recipe with an egg replacer. However, Bob’s Red Mill Egg Replacer is my suggested substitute and most people have success with using it in our recipes.
How long are these good for in the fridge?
Hi Karen, Around 4 days.
I don’t know what I did wrong. There was WAY too much filling and, even with only pouring about 2/3rds of the mixture, it was then too deep and I spilled the mixed filling all over myself and my oven. I used a 9×13 “quarter” sheet. I followed the recipe to the letter. Any suggestions?
I’m so sorry this was such a mess! This recipe used a 2-inch deep 9×13 baking sheet. Some baking sheets (for say cookies) are only 1-1 1/8-inches deep. Make sure your pan is at least 2-inches deep. I’ll make sure to note this in the recipe so this doesn’t happen again.
Is there a way to replace the egg in the filling? This recipe looks so good for my niece but she can’t have the eggs.
We haven’t tested this recipe with an egg replacer. However, Bob’s Red Mill Egg Replacer is my suggested substitute and most people have success with using it in our recipes.
I need dairy free but I’m also allergic to coconut milk and anything coconut can I use Unsweetened almond milk?
Hi Kayla, yes, you can definitely use unsweetened almond milk! If the batter seems thin, add a touch more almond flour or a spoonful of dairy-free butter to help thicken it.
These are a family favorite! I make them every year for the holidays! It is easy to make and always comes out exactly the same!
Hello, I love the idea of this – question. In the description you wrote
Dairy-free option use 1 cup of canned coconut milk (full fat) in place of the evaporated milk. (photo 4)
In the recipe you wrote 1.5 cups.
Which is correct?
Hi Daniela, please follow the recipe card for the most up-to-date info on ingredients!
These are the best Pumpkin bars I have ever ate. So easy to make and taste delicious! Everyone in our family thoroughly enjoys them at Thanksgiving and Christmas when I make them!
I highly recommend that you try them. You will not be disappointed.!
These bars are a hit in our home…. With 3 of 4 people eating dairy & glutenfree it is a well-loved recipe and even others really enjoy it!!! My only change is that I reduce the sugar to 1/2 of whats called for, and it is still delicious 😋
I used Christie HoneyMaid crumbs in place on gluten-free graham cracker crumbs. The amount of melted butter the recipe called for was way too much! The crumbs were saturated and oil was sitting on top of the crust after baking. I had to use paper towel to absorb the liquid butter. I would suggest only 1/4 to 1/2 cup of melted butter. After cooking the pumpkin filling on top of the crust I am very disappointed how the base turned out.
Hi Anita, it looks like Christie HoneyMaid crumbs are not gluten-free and instead made with wheat flour. This would explain why it felt like there was too much butter in the crust. Gluten-free flours often need a lot more moisture to hydrate in the same way that gluten-full flours would. We would absolutely recommend reducing the butter in the crust if using gluten-full graham crumbs!