Pumpkin pie seems like a great idea – until your crust splits in the oven and you’re scraping filling off the bottom of the pan. These gluten free pumpkin pie bars cut out that entire headache. No dough drama. No pastry rolling. No regrets.

You get everything you’d want from the real thing – warm spices, that creamy pumpkin center, and a base that holds up when you slice it. Nothing soggy. Nothing crumbly. No flour flying around your kitchen like a dust storm.

And yes, they’re vegan and gluten-free, but that’s just the logistics. The flavor doesn’t need a disclaimer. You wouldn’t guess they’re missing eggs or dairy unless someone told you. I never do.

They’re easy to make, don’t require anything complicated, and work for dessert or breakfast. I’ve done both. More than once.

Active Time: 15 minutes
Total Time: About an hour (plus chill time)
Servings: 9

Ingredients

Nothing wild. No obscure flours or pricey ingredients. This is the kind of recipe you can pull off with one grocery run, max.

Base

• 1 cup almond flour
• ½ cup oat flour (gluten-free if needed)
• ¼ cup coconut oil (firm – not liquid)
• 2 tbsp maple syrup
• Pinch of salt

Filling

• 1 cup pumpkin purée
• ½ cup full-fat canned coconut milk
• ⅓ cup maple syrup
• 2 tbsp cornstarch (or arrowroot works too)
• 1½ tsp pumpkin pie spice
• ½ tsp ground cinnamon
• 1 tsp vanilla extract
• Small pinch of salt

Instructions

Preparation

Set the oven to 350°F. Line an 8×8-inch baking pan with parchment and leave a little overhang. Trust me, you’ll want those edges later.

In a bowl, combine all the crust ingredients. Use your hands or a fork – whatever feels right. The texture should feel like damp sand that barely holds together. Press it into the pan evenly. Don’t leave gaps.

Bake that for about 10 minutes. It’s not supposed to get golden. Just enough time to give it structure.

Cooking

While that’s baking, stir the filling ingredients together in a bowl. You don’t need a mixer. A spoon works just fine.

Once the crust is out, pour the filling on top. Spread it all the way to the edges. Smooth it out. You want an even layer.

Put it back in the oven for 35 to 40 minutes. The outside should look steady, but the center might still give a little wobble when you nudge the pan. That’s exactly what you want.

Let it cool for half an hour on the counter, then pop it in the fridge for a couple of hours. Don’t rush that part.

Serving

Once chilled, lift the whole slab out using the parchment. Cut it into squares – nine big ones or twelve small, your call.

They taste great straight out of the fridge. A dusting of cinnamon or a spoonful of whipped coconut cream doesn’t hurt, either.

Nutritional Value Per Serving

Nutrition Facts

• Calories: 170
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 0mg
• Sodium: 45mg
• Total Carbs: 18g
• Fiber: 2g
• Sugar: 8g
• Protein: 3g

Tips and Variations

This gluten free pumpkin pie bar recipe is flexible. I’ve messed with it a few times, and here’s what worked:

• No nuts? Sub the almond flour with oat flour. The texture changes slightly but still holds.
• Want crunch? Add chopped pecans to the crust or sprinkle on top before baking.
• Need a twist? Add a bit of orange zest to the filling for a brighter note.

They freeze well. Wrap them up, stash them, and thaw when you need something pumpkin-y without making a mess.

Conclusion

These vegan gluten free pumpkin pie bars do what pumpkin pie does – but with half the effort and none of the crust anxiety.

They’re rich, spiced just right, and somehow taste even better the next day. Perfect for sharing, though you might not want to.

One pan, one bake, no flour cloud in the air. Just clean, simple bars that deliver.

For more irresistible dessert ideas, don’t miss our full collection.