Gluten and Dairy Free Pumpkin Pie Bars
This recipe offers a healthier take on traditional pumpkin desserts by using nutrient-dense ingredients like almond flour, gluten-free oats, and pumpkin purée. It’s naturally sweetened with maple syrup and coconut sugar, which keeps the flavor rich without relying on refined sugar. The result is a dessert that’s lighter, higher in fiber, and full of wholesome fats, a treat you can feel good about enjoying.
Ingredients
CRUST
1 cup rolled oats (certified gluten-free if needed)
1 ½ cups almond flour*
1/4 tsp sea salt
2 Tbsp coconut sugar
1 Tbsp maple syrup
4–5 Tbsp melted coconut oil
FILLING
2 ¾ cups pumpkin purée
1/4 cup maple syrup
1/4 cup coconut sugar
1/4 cup unsweetened plain almond milk
2 ½ Tbsp cornstarch*
1 ¾ tsp pumpkin pie spice (or substitute ginger, cinnamon, nutmeg & cloves to taste)
1/4 tsp sea salt
FOR SERVING (optional)
- Coconut Whipped Cream
Instructions
- Preheat oven to 350 degrees F.
- Line an 8×8-inch baking dish with parchment paper (adjust number/size of dish if altering batch size)
- Make crust by adding oats to a blender (or food and blending/mixing until you reach the consistency of oat flour
- Add almond flour, sea salt, coconut sugar and mix once more
- Then add maple syrup and melted coconut oil and mix/pulse to combine
- Depending on device, you may need to use a spoon to scrape around the edges to ensure the crust is completely mixed
- If it appears or feels too dry, add more coconut oil. Add crust to the parchment-lined baking dish and shake to evenly disperse, then lay down parchment paper on top and use a flat-bottomed object (such as a liquid measuring cup or drinking glass) and press down to pack the crust into place, making an even, firmly packed layer
- Bake for 20 minutes, then set aside to cool
- In the meantime, add all filling ingredients to the blender (or food processor) and blend until smooth
- Scraping down sides as needed. Taste and adjust seasonings adding more maple syrup or coconut sugar for sweetness, or pumpkin pie spice for flavor
- You may also add a pinch of ground cinnamon
- Set aside. Once the crust is baked, pour the filling into the crust and tap on counter to remove air bubbles
- Bake for 50 minutes – 1 hour. The filling will still be just a bit jiggly, dark orange in color, and have some cracks on the top – this is normal
- Remove from oven and let cool completely before loosely covering with plastic wrap or foil and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight
- Once cooled, gently lift bars out of dish and slice into 9 bars (amount as original recipe is written /adjust if altering bars batch size)
- Serve with coconut whipped cream and an additional sprinkle of cinnamon, nutmeg, and/or pumpkin pie spice (optional)
- Store leftovers in the refrigerator up to 3 days, though best when fresh