These Gluten-free Pumpkin Pie Bars are so luscious and silky smooth. They are little squares of delicious pumpkin-y goodness! Made with all natural ingredients and no refined sugar, these are paleo friendly as well as GF! You will find yourself wanting to make these all season! These would be a perfect dessert to bring to Thanksgiving or a Friendsgiving gathering!

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Oh my, Pumpkin Pie!
I just can’t get over how easy these were to make and they have all the classic pumpkin pie flavor, you wouldn’t even know they were Gluten-free! The crust is made with almond flour and just a few other natural ingredients that you probably have on hand.
Thanksgiving is just around the corner, and I’ll be hosting Thanksgiving dinner this year. I’m definitely planning on making these luscious little bars. I also have family members who are GF so this is a treat everyone can enjoy! This can easily be made a day or two in advance so you can have these ready to go before the chaos of the big day in the kitchen. The more things I can have prepared ahead of time, the better!
Did you know you can cook an entire pie pumpkin in the instant pot?
This is a game changer! If you are planning to use canned pumpkin puree for this, that is TOTALLY fine buuuuut if you are feeling adventurous you’ve got to try this! If you have a pie pumpkin that is about 3-5 lbs, you can remove the stem and set it in your instant pot or pressure cooker. Make sure you put a wire rack in first so it’s not sitting right on the heating element. Add 1 cup of water to the IP and set it and forget it for 5 minutes per pound. When you take out your pumpkin, the skin will fall right off. No cutting needed! (I set mine for 30 minutes, I was guessing my pumpkin was a little over 5 lbs)


After the pumpkin was done, I just took a spoon and separated all the good stuff from the stringy stuff. Keep your seeds! Set them aside and you can make roasted pumpkin seeds with them. Once I had all the pumpkin, I put it in my nutribullet with about a Tbs of water. Blend on low until smooth and voila! You’ve got pumpkin puree!
What You’ll Need To Make These Gluten-free Pumpkin Pie Bars:
For the Crust:
- 8×8 baking pan or square baking dish
- 2 cups almond flour (I really like the one from Costco)
- 2 Tbs Maple syrup
- 3 Tbs Avocado oil
- 2 eggs
- 1 tsp pumpkin pie spice
- pinch of salt

For the Pie Bar Filling:
- 15 oz of pumpkin puree (homemade or canned)
- 1/2 Cup full fat coconut milk (canned coconut milk)
- 1/2 cup maple syrup
- 3 eggs
- 1 tsp pure vanilla
- 2 Tbs Arrowroot powder
- 2 tsp Pumpkin pie spice
- 1 tsp cinnamon
- pinch of salt
Directions:
- Preheat your oven to 350
- In a medium bowl, combine all of the ingredients for the crust, using a Danish whisk for thicker batters.
- Line your baking dish with parchment paper and spray with avocado oil. (Hot tip! Crumple up your parchment paper into a ball and then line your dish with it. It will help it to lay better and stay down in the dish!)
- Pour the batter into the parchment lined dish, spreading out evenly.
- Bake for 12-15 minutes or until set in the middle.
- While the crust is baking, combine all of the pumpkin pie bar filling ingredients in a medium bowl until smooth.
- Pour the pie filling over the crust and return to the oven for an additional hour.
- Remove the bars and allow to cool. Place in the refrigerator overnight or for at least an hour.
- When ready to serve, carefully lift the pumpkin pie bars out of the dish with the parchment paper, transferring them to a cutting board.
- Cut into equal squares and garnish with cinnamon!
Gluten-free Pumpkin Pie Bars

These gluten free pumpkin pie bars are luscious and smooth and so so good! Made with almond flour and all natural ingredients, this recipe is gluten free and paleo friendly as well!
Ingredients
- For the Crust: 2 cups almond flour
- 2 Tbs Maple syrup
- 3 Tbs Avocado oil
- 2 eggs
- 1 tsp pumpkin pie spice
- pinch of salt
- For the Pie filling: 15 oz of pumpkin puree (homemade or canned)
- 1/2 Cup full fat coconut milk (canned coconut milk)
- 1/2 cup maple syrup
- 3 eggs
- 1 tsp pure vanilla
- 2 Tbs Arrowroot powder
- 2 tsp Pumpkin pie spice
- 1 tsp cinnamon
- pinch of salt
Instructions
- Preheat your oven to 350
- In a medium bowl, combine all of the ingredients for the crust, using a Danish whisk for thicker batters.
- Line your baking dish with parchment paper and spray with avocado oil. (Hot tip! Crumple up your parchment paper into a ball and then line your dish with it. It will help it to lay better and stay down in the dish!)
- Pour the batter into the parchment lined dish, spreading out evenly.
- Bake for 12-15 minutes or until set in the middle.
- While the crust is baking, combine all of the pumpkin pie bar filling ingredients in a medium bowl until smooth.
- Pour the pie filling over the crust and return to the oven for an additional hour.
- Remove the bars and allow to cool. Place in the refrigerator overnight or for at least an hour.
- When ready to serve, carefully lift the pumpkin pie bars out of the dish with the parchment paper, transferring them to a cutting board.
- Cut into equal squares and garnish with cinnamon! Serve chilled.

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