Description
Creamy, spiced pumpkin pie filling baked over a gluten-free oat and almond flour crust — a simple and delicious twist on classic pumpkin pie in bar form.
Ingredients
Scale
- For the crust:
- 1 1/2 cups gluten-free rolled oats
- 1 cup almond flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup melted coconut oil or unsalted butter
- For the filling:
- 1 (15 oz) can pumpkin puree
- 2/3 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup evaporated milk (or full-fat coconut milk)
Instructions
- 1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
- 2. In a medium bowl, combine oats, almond flour, brown sugar, cinnamon, salt, and melted coconut oil. Stir until crumbly.
- 3. Press mixture evenly into prepared pan. Bake crust for 10 minutes.
- 4. Meanwhile, whisk pumpkin puree, brown sugar, eggs, vanilla, pumpkin pie spice, cinnamon, salt, and evaporated milk until smooth.
- 5. Pour filling over partially baked crust and spread evenly.
- 6. Bake 35–40 minutes, or until center is set and slightly firm.
- 7. Cool completely in pan before slicing into bars.
- 8. Refrigerate for at least 1 hour for cleaner cuts and best texture.
Notes
- Top bars with whipped cream or a sprinkle of cinnamon before serving.
- Store leftovers covered in the refrigerator for up to 5 days.
- These bars can also be frozen — thaw overnight in the fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 13g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin pie bars, gluten-free pumpkin dessert, fall baking, Thanksgiving