These gluten-free pumpkin pie bars layer a buttery press-in crust, a smooth spiced pumpkin filling, and a sweet oat crumble into one easy pan dessert. They taste like pumpkin pie but slice into neat squares, so they are perfect for Thanksgiving, the holidays, or any fall craving. They are gluten-free, dairy-free, and naturally pareve.
chef dalya's
Real-Deal Test
I tested this recipe six times before it earned its spot, and the version below is the one.
Tastes like pumpkin pie? Yes. Same warm spice and creamy custard filling, in a sliceable bar.
Texture vs. a traditional pie? Silky filling, tender crust, and a crumble top that adds the crunch a pie does not have.
Would a gluten eater notice? No. The almond and oat flour crust bakes up golden and sturdy.
Hardest part? Patience. The bars need to chill before slicing for clean squares.
Why you'll love these pumpkin pie bars
- All the pumpkin pie flavor, in an easy pan you slice into squares.
- Gluten-free and dairy-free, made with almond flour, oat flour, and almond milk.
- Three textures in one bar: tender crust, creamy filling, crunchy oat crumble.
- Made with real ingredients, unrefined sugars and maple syrup instead of corn syrup.
- A make-ahead holiday win, since they are even better after chilling overnight.
Ingredient notes
The crust is made with almond and oat flours, the filling uses real pumpkin puree and almond milk, and the whole thing is sweetened with unrefined sugars and maple syrup. Below I will walk you through the technique and the food science that keeps these bars from turning gummy.
- Almond flour and oat flour: the gluten-free base of the crust. Grind oats in a blender to make your own oat flour.
- Tapioca starch: binds the crust and gives it structure without gluten.
- Pure pumpkin puree: use 100 percent pumpkin, not pumpkin pie filling, which is pre-sweetened and spiced.
- Almond milk: keeps the filling dairy-free while staying creamy.
- Unrefined sugars and maple syrup: real sweeteners that add depth to the filling and crumble.
- Coconut oil: the dairy-free fat that makes the crust and crumble tender.
The Gluten-Free Science
Why does this crust hold together without wheat? Gluten normally gives baked goods their structure, so a gluten-free crust needs a stand-in. Here, tapioca starch provides the stretch and bind, while almond flour adds fat and tenderness and oat flour brings body and a soft crumb.
Cold coconut oil is the key: when it stays firm and is worked into the dry ingredients, it creates small pockets of solid fat that melt in the oven, giving the crust a short, pie-like texture instead of a dense one. Chilling the dough before baking keeps that fat solid so the crust sets rather than spreads.
How to make gluten-free pumpkin pie bars
Make the crust
- Pulse the oat flour, tapioca starch, and almond flour in a food processor until combined.
- Add the coconut oil, salt, and maple syrup, then blend, adding cold water a tablespoon at a time until the dough forms a ball.
- Press the dough evenly into the bottom and up the sides of a parchment-lined 8-inch square pan.
- Chill 15 minutes to set, then bake at 325°F for about 15 minutes until lightly golden. Cool 15 minutes before filling.
Make the filling
- Blend the pumpkin puree, brown and white sugars, eggs, cinnamon, pumpkin pie spice, almond milk, and salt until smooth.
- Pour the filling into the cooled crust and bake at 325°F for about 40 minutes, until the sides are set and the center is slightly jiggly.
Make the crumble and finish
- Mix the oats, almond meal, cinnamon, and salt. Whisk the coconut oil and maple syrup, then stir into the dry ingredients until clumpy.
- Sprinkle the crumble over the baked filling and bake another 40 to 50 minutes at 325°F.
- Cool completely, then refrigerate before slicing into squares.
Chef's Tip
Chill the bars in the fridge before you cut them.
Chill the bars in the fridge before you cut them. Warm pumpkin filling is soft and will smear, but once cold it firms into a sliceable custard. For the cleanest squares, wipe your knife between cuts. Overnight in the fridge is even better; the flavor and texture both improve.
Tips for the best pumpkin pie bars
- Use pure pumpkin, not pie filling. Pie filling is pre-sweetened and will throw off the recipe.
- Keep the coconut oil firm. Cold fat makes a tender, short crust.
- Do not overbake the filling. A slight jiggle in the center is perfect; it sets as it cools.
- Chill before slicing. This is the difference between neat bars and a messy scoop.
Make It Kosher
These bars are naturally pareve, since they use almond milk and coconut oil instead of dairy. That makes them an ideal holiday dessert in a kosher kitchen: serve them after a meat meal at Thanksgiving or Sukkot, or at any dairy or pareve table without a second thought. Use certified kosher pumpkin puree, oats, and almond milk to keep the whole dessert kosher.
Make ahead & storage
- Make ahead: Bake a day in advance and chill overnight. The bars slice cleaner and taste even better.
- Refrigerator: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze cut bars in a single layer, then transfer to a container for up to 2 months. Thaw in the fridge.
Frequently asked questions
Are these pumpkin pie bars gluten-free?
Yes. The crust uses almond flour, oat flour, and tapioca starch, and the crumble uses oats and almond meal, so there is no wheat. Use certified gluten-free oats to be sure.
Can I make them dairy-free?
They already are. The recipe uses almond milk and coconut oil, so there is no butter or cream. This also keeps them pareve for a kosher table.
What is the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is 100 percent cooked pumpkin with nothing added. Pumpkin pie filling is already sweetened and spiced. This recipe needs pure puree so the sugar and spice amounts come out right.
How do I get clean slices?
Chill the bars fully before cutting, lift them out using the parchment, and wipe the knife between slices.
More gluten-free fall & holiday recipesUse certified gluten-free oats, as needed.
- Gluten-Free Baked Pumpkin Donuts
- Healthy Apple Pie
- Gluten-Free Sweet Potato Muffins
- Healthy Green Bean Casserole
- Mini Cranberry Cobblers
Gluten-Free Pumpkin Pie Bars (Dairy-Free)
Ingredients
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Instructions
- Make the crust: pulse the oat flour, tapioca starch, and almond flour in a food processor for about 1 minute.
- Add the coconut oil, salt, and maple syrup. Blend, adding cold water a tablespoon at a time, until the dough forms a ball.
- Grease an 8-inch square pan and line with parchment. Press the dough evenly into the bottom and up the sides. If sticky, wet your hands with cold water.
- Chill the dough 15 minutes. Meanwhile preheat the oven to 325°F.
- Bake the crust 15 minutes, until lightly golden. Cool 15 minutes.
- Make the filling: blend the pumpkin, both sugars, eggs, cinnamon, pumpkin pie spice, almond milk, and salt until smooth. Pour into the cooled crust.
- Bake at 325°F for 40 minutes, until the sides are set and the center is slightly jiggly.
- Make the crumble: mix the oats, almond meal, cinnamon, and salt. Whisk the coconut oil and maple syrup, then stir into the dry ingredients until clumpy.
- Sprinkle the crumble over the filling and bake another 40 to 50 minutes at 325°F.
- Cool completely, then refrigerate before slicing into 16 squares.
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