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.
Prep Time10 minutesmins
Cook Time50 minutesmins
Course: Dessert
Cuisine: American
Keyword: gluten-free dairy-free pumpkin pie bars, gluten-free pumpkin bars, gluten-free pumpkin pie bars
2 1/2cupsgluten-free graham cracker crumbs I like Schär Honeygrams
1/2cupgranulated sugar
3/4cupunsalted butter, melteddairy-free use Smart Balance butter
Filling
1 15-ouncecan pumpkin not pumpkin pie filling
2largeeggs
1 12 oz.can evaporated milk dairy-free use 1 1/2 cups of full-fat coconut milk
3/4cupsugar
1tablespoonpumpkin pie spice
1teaspoonground cinnamon
1teaspoonpure 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.