Gluten-Free Pumpkin Pie Bars

These gluten-free pumpkin pie bars have the most delicious, creamy pumpkin pie
filling and delicious, buttery shortbread crust! This is the most delicious
gluten and dairy-free dessert, requiring minimal effort and time – perfect for
fall time, Thanksgiving, Christmas, or any holiday get-together's!

Servings: 9 bars

Author:

Prep Time
15 minutes

Cook Time
50 minutes

Total Time
1 hour, 5 minutes

Course:

Dessert Snack

Cuisine:

American

Keywords:

crustless pumpkin pie dairy-free pumpkin pie easy pumpkin pie gluten free pumpkin pie healthy pumpkin pie healthy pumpkin pie bars paleo pumpkin pie paleo pumpkin pie bars pumpkin pie bars

Instructions

1 Preheat oven to 350F. Line an 8×8 square baking pan with parchment paper or
grease it really well.
2 Add all the crust ingredients to a bowl or food processor, mixing until
combined. The dough should stick together. If it's dry, add another tbsp of
melted coconut oil. Then, press the crust into the bottom of the pan. Bake for
8-10 minutes, until lightly golden around the edges. Remove from oven and let
cool.
3 While the crust bakes, combine all of the pumpkin pie filling ingredients in a
blender or bowl, until combined. Remove the crust from the oven and let cool for
at least 5 minutes before adding the pie filling.
4 Pour the pumpkin pie filling onto the crust, using a spatula to make sure it's
spread out evenly. Bake again for 40-45 minutes until the center is set to
touch. It's okay if it's still just slightly jiggly – you don't want to
over-bake it!
5 Let the pumpkin pie bars cool for 30 minutes or so before placing them in the
fridge to set for 2-3 hours before cutting into bars and enjoying!

Gluten-Free Pumpkin Pie Bars

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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