Easy Gluten-Free Pumpkin Pie Bars

5 from 1 vote

Easy Gluten-Free Pumpkin Pie Bars

These gluten-free pumpkin pie bars are easy to make and healthy! They use just a few simple ingredients, taste just like a slice of pumpkin pie, but bite-sized!

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: almond flour, dairy-free, gluten-free granola, pumpkin, pumpkin pie, thanksgiving, vegan pie

Servings: bars

Calories: 143kcal

Author: Alyssa

Ingredients

for the crust

2 cups blanched almond flour
1/4 teaspoon fine sea salt
2 tablespoons melted vegan butter (or coconut oil)
1 flax egg (or chicken egg)

for the filling

2 1/2 cups pumpkin puree
1/4 cup maple syrup
1/3 cup full-fat coconut milk
1/4 cup coconut sugar
1 egg
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice or a blend of cinnamon, nutmeg, ginger and cloves
1/4 teaspoon sea salt

topping ideas

coconut yogurt or coconut whip
chopped pecans
sprinkle of pumpkin pie spice

Instructions

Preheat the oven to 350ºF. Grease a 9 X 9 pie dish and set aside.
To the bowl of a food processor, add the crust ingredients. Process until a dough starts to come together. You should be able to squeeze it between your fingers and it will hold together.
Dump the crust into the pan and press it into the bottom. Press firmly and make an as even a layer as possible. Set the crust aside.
Rinse and dry the bowl of the food processor and put it back on the base. Add the filling ingredients and process until smooth. Pour the filling into the prepared crust and smooth over with a spatula or spoon.
Bake the pie for 60 - 65 minutes until the filling is just a little giggly.
Remove the pie and let cool for at least 1 hour, then transfer to the fridge and cool another 4 - 6. For best results, cool the pie overnight.
Slice and serve (with a garnish of coconut whip if you want)!

Video

Nutrition