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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.
Disclosure: This recipe is sponsored by Schär. The opinions are my own.
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.
Gluten-Free Graham Cracker Crust
The gluten-free graham cracker crust came together so easily using Schär’s Honeygrams. Their Honeygrams are so delicious. They have a sweet honey taste and a satisfying crunch.
I absolutely love Schär gluten-free products! They have everything from certified gluten-free bread, to rolls, pizza crust, cookies, crackers, and snacks.
I also love that I am able to find my favorite Schär products at my local Walmart. You can also buy their gluten-free products in their new online store or use their store finder to see where you can find their products near you.
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.
Looking for more gluten-free Thanksgiving recipes?
- Easy Gluten-Free Stuffing {Dairy-Free}
- Gluten-Free Dinner Rolls {Dairy-Free Option}
- Gluten-Free Sweet Potato Casserole {Dairy-Free Option}
- Cranberry Oatmeal Bars {Gluten-Free, Dairy-Free Option}
More Gluten-Free Dessert Recipes To Try!
- Cinnamon Roll Cake {Gluten-Free, Dairy-Free Option}
- Gluten-Free Dutch Apple Pie {Dairy-Free Option}
- Gluten-Free Mini Cheesecakes
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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 9x13-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.
I would like to make these but cannot use graham crackers because I also have a corn allergy. Any suggestions on what I could use for the crust instead?
Hi Kelly! You can use any type of gluten-free cookie to make the crust. I hope you enjoy them!
This was great and so easy. I did half of the crust and pressed into large silicone muffin cups for individual pies. Kept filing amount at full though! Ended up using a large can of coconut cream that had just a little bit of milk to it. Really setup nice and the filling wasn’t too sweet, just excellent texture and flavor. The crust was a little bit sweet for me but no one was complaining haha! Thank you for the recipe.
These are very good! I used coconut milk and non dairy butter. I also used part sugar, part coconut sugar in the crust and the filling. I used the whole can. It seemed to take longer to bake but it’s yummy. I served it with coconut whipped cream.
Turned out amazing! Made dairy free with coconut milk. The rest of the family had no idea it was gf and df! Happy Thanksgiving!
Audrey, I made the bars using evaporated milk and they were delicious and while comparable in taste to pumpkin pie are so much easier to manage with regard to texture, cutting, and they freeze beautifully. I am going to try baking them again using sweetened condensed milk, which does not have carrageenan in it. I have tried and love so many of your recipes. Thanks so much!
Amazing recipe as always. Perfect for Thanksgiving!!
Thank you so much for the awesome 5-star recipe review Brittany! I am so happy that you enjoyed the pumpkin bars and they were perfect for Thanksgiving. Thanks again!
I just made these bars over the weekend for the entire family for an early Thanksgiving get together. My son was diagnosed with Celiac back in February, so this has been a real learning experience. EVERYONE loved these bars and they turned out perfectly! I really love this blog for the helpful information and I look forward to making MANY more recipes from it. THANK YOU, THANK YOU, Audrey! 🙂
Thank you so much Pat for the awesome 5-star recipe review! I am so happy that everyone loved the pumpkin pie bars. You are so welcome, I love sharing what I make for my family. I hope you enjoy the other recipes you try. Thank you so much for your kind words and encouragement Pat!
I made these for an early Thanksgiving dinner. EVERYONE loved them!! I had to come home and make more the next day because my husband and grandson did not think they got enough the first time. ??
I have also had several requests for the recipe.
Very good and easy to make!
Thank you so much Kristi for the awesome 5-star recipe review, this really made my day! I am so happy that everyone loved the pumpkin pie bars. Thanks again!