These gluten-free and 100% whole grain pumpkin pie bars are loaded with streusel and are a fun alternative to traditional pumpkin pie!
I shared these gluten-free pumpkin pie streusel bars on My Baking Addiction yesterday and seeing as there’s streusel and pumpkin involved, I felt like it’d be unfair of me not to share them over here!
I originally wanted to make an almond flour based crust and top it off with the same streusel topping I used here, but then I realized how dumb that was. That would have dirtied up another two bowls and made the whole process even longer. Plus, let’s be honest – an almond flour crust wouldn’t have been as good as this streusel-like one. So now you’ve got one mixture for the crust and topping. Incredibly easy and couldn’t be tastier.
I used oats and oat flour making these gluten-free and 100% whole grain but I kind of dropped the ball on the dairy-free thing. I bet you could use canned coconut milk for the evaporated milk but using coconut oil instead of butter in the streusel would probably require a little reworking (a slight reduction in the amount of fat).
You can serve these pumpkin pie streusel bars as is or with whipped cream or this salted maple caramel sauce. I preferred the caramel sauce but whatever floats your boat. :)
Pumpkin Pie Streusel Bars (gluten-free, 100% whole grain)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 16 bars
- 1 1/4 cups (115 grams) oat flour (use certified gluten-free, if necessary)1
- 2 cups (180 grams) rolled oats (use certified gluten-free rolled oats, if necessary)
- 1 tablespoon cinnamon
- 1 cup (200 grams) brown or raw sugar
- 1/4 teaspoon salt
- 3/4 cup + 2 tablespoons (196 grams) unsalted butter, melted and cooled slightly
- 1 15-ounce (425-gram) can pumpkin puree
- 2 large eggs
- 1/3 cup (67 grams) granulated or raw sugar
- 1/3 cup (67 grams) brown or coconut sugar
- 2 1/2 teaspoons pumpkin pie spice2
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup (120 milliliters) evaporated milk
For the crust and topping:
For the filling:
- Preheat the oven to 350 °F. Line an 8" x 8" pan with parchment paper and set aside.
- Prepare the crust and topping. In a large mixing bowl, stir together the oat flour, oats, cinnamon, sugar and salt. Stir in the butter until well combined.
- Pat half of the mixture firmly onto the bottom of the prepared pan.
- Bake for 18 - 22 minutes or until lightly golden brown. The crust will bubble a little during baking.
- Let the crust cool for 5 - 10 minutes while preparing the filling.
- In a large mixing bowl, stir together all the filling ingredients. Pour evenly over the crust and bake for 12 minutes.
- Remove from the oven and add walnut-sized pieces of the remaining oat mixture over the filling. It will be a very thick layer and some of it will sink a little into the filling. Bake for another 30 minutes or until the filling is golden brown and firm and the middle is set.
- Let cool for 1 hour and serve with whipped cream or maple caramel sauce.
- Cool completely before covering. Store at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- You can also make your own oat flour! To make oat flour, pulse quick or rolled oats in a food processor or coffee grinder until finely ground.
- If you don't have pumpkin pie spice on hand, make your own using 1 teaspoon cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon allspice, and 1/4 teaspoon nutmeg.
Recipe is from my post on My Baking Addiction: Gluten-free pumpkin pie streusel bars