A delightful take on pumpkin pie, these bars feature a spiced pumpkin filling on a gluten-free oat crust. Perfect for a festive treat or snack!

Why You’ll Love This Recipe

If you're a fan of pumpkin pie but prefer a more convenient, handheld treat, these Pumpkin Pie Bars are for you! The spiced, creamy pumpkin filling is perfectly complemented by a crunchy, gluten-free oat crust, making it an ideal dessert for any fall celebration or holiday gathering. With natural sweeteners like maple syrup and coconut sugar, these bars offer a healthier alternative to traditional pumpkin pie without sacrificing flavor. They're also dairy-free and gluten-free, so everyone can enjoy them.

Ingredients

2 cups old-fashioned oats
½ cup almond flour
¼ cup coconut sugar
¼ cup melted coconut oil
1 cup pumpkin puree
½ cup maple syrup
½ cup full-fat coconut milk
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
¼ teaspoon salt

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Crust:

Preheat the oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper. In a food processor, pulse the oats until they resemble flour. Add the almond flour, coconut sugar, and melted coconut oil, and pulse until the mixture is well combined.

Bake the Crust:

Press the oat mixture firmly into the bottom of the prepared baking dish to form the crust. Bake for 10-12 minutes, then remove from the oven and allow it to cool.

Prepare the Filling:

In a mixing bowl, whisk together the pumpkin puree, maple syrup, coconut milk, cornstarch, vanilla extract, pumpkin pie spice, and salt until smooth and creamy.

Bake the Bars:

Pour the pumpkin mixture over the cooled crust, spreading it evenly. Bake for 25-30 minutes, or until the filling is set.

Cool and Slice:

Allow the bars to cool completely in the pan before slicing them into 12 equal pieces. Serve and enjoy this delicious, spiced treat!

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 12 bars

Variations

Nut-Free: You can replace almond flour with sunflower seed flour or a similar nut-free alternative if you need to avoid nuts.
Spiced Pumpkin Bars: For an extra twist, add a pinch of cinnamon or nutmeg to the filling.
Sugar-Free: If you want to make this recipe sugar-free, you can swap the coconut sugar and maple syrup for a sugar substitute like stevia or monk fruit sweetener.

Storage/Reheating

Storage: Store any leftover Pumpkin Pie Bars in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.
Reheating: These bars are delicious both cold and at room temperature, but if you prefer them warm, reheat them in the oven at 350°F (175°C) for about 5-10 minutes, or until warmed through.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

It's better to use pure pumpkin puree in this recipe. Pumpkin pie filling contains added spices and sugar, which could alter the texture and flavor of the bars.

Can I use a different sweetener instead of maple syrup?

Yes, you can substitute maple syrup with honey, agave, or any other liquid sweetener of your choice.

Can I make these bars ahead of time?

Absolutely! These bars store well in the refrigerator and can be made up to a week in advance.

How do I know when the bars are done baking?

The filling should be set and firm to the touch. A knife inserted in the center should come out clean.

Can I freeze these bars?

Yes, you can freeze the bars for up to 2 months. Just make sure to wrap them tightly in plastic wrap and then place them in an airtight container or freezer-safe bag.

Can I use regular flour instead of almond flour?

While almond flour is used for its gluten-free and nutty qualities, you can substitute it with oat flour or regular flour if you don't need the bars to be gluten-free.

Are these bars vegan?

Yes, this recipe is vegan-friendly as it doesn't use any animal-based products like dairy or eggs.

How do I make the crust crunchy?

Be sure to press the oat mixture firmly into the pan before baking. You can also bake the crust a bit longer (just be careful not to burn it).

Can I use a larger or smaller baking dish?

If you use a larger dish, the bars will be thinner, and they may bake faster. A smaller dish will result in thicker bars.

Can I add nuts to the crust?

Yes, you can add chopped walnuts or pecans to the crust mixture if you enjoy a bit of extra crunch.

Conclusion

These Pumpkin Pie Bars are the perfect combination of comforting flavors and textures. The creamy pumpkin filling paired with the gluten-free oat crust makes for a delicious treat that is sure to please a crowd. Whether for a fall celebration or a simple afternoon snack, these bars are a fantastic way to enjoy the flavors of pumpkin pie in a more convenient form. Enjoy the cozy vibes and festive spirit with every bite!

Pumpkin Pie Bars

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Author: Emmily
Total Time: 55 minutes
Yield: 12 bars
Diet: Gluten Free

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Description

These delicious Pumpkin Pie Bars feature a spiced pumpkin filling on a crunchy, gluten-free oat crust. Ideal for fall celebrations or any occasion, this dessert is dairy-free, gluten-free, and made with natural sweeteners like maple syrup and coconut sugar. Perfect for those who love pumpkin pie but prefer a convenient, handheld treat!

Instructions

Instructions:

Prepare the Crust:
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper.
- In a food processor, pulse the oats until they resemble flour. Add the almond flour, coconut sugar, and melted coconut oil, and pulse until well combined.
Bake the Crust:
- Press the oat mixture firmly into the bottom of the prepared baking dish to form the crust.
- Bake for 10-12 minutes, then remove from the oven and allow it to cool.
Prepare the Filling:
- In a mixing bowl, whisk together the pumpkin puree, maple syrup, coconut milk, cornstarch, vanilla extract, pumpkin pie spice, and salt until smooth and creamy.
Bake the Bars:
- Pour the pumpkin mixture over the cooled crust, spreading it evenly.
- Bake for 25-30 minutes, or until the filling is set.
Cool and Slice:
- Allow the bars to cool completely in the pan before slicing them into 12 equal pieces.

Notes

Nut-Free Variation: Replace almond flour with sunflower seed flour to make these bars nut-free.
Spiced Variation: Add a pinch of cinnamon or nutmeg to the filling for extra flavor.
Sugar-Free Option: Use stevia or monk fruit sweetener instead of maple syrup and coconut sugar for a sugar-free version.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American