Pumpkin Pie Bars (gluten-free, whole grain options)
These pumpkin pie bars are loaded with streusel and are a fun alternative to traditional pumpkin pie! With gluten-free and 100% whole grain options.
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. I love baking with almond flour but it’s just so darned hard to compete with oats and oat flour.
So now you’ve got one mixture for the crust and topping. The result is incredibly easy, and it couldn’t be tastier.
I used oats and oat flour, making these pumpkin pie bars 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 in the filling. For a topping, this vegan caramel sauce would be perfect.
But using coconut oil instead of butter in the streusel in the crust / topping would probably require a little reworking (a slight reduction in the amount of fat). If you try it out, I’d love to hear how it goes!
You can serve these pumpkin pie bars as is or with whipped cream or this salted maple caramel sauce. I preferred the caramel sauce but whatever floats your boat. :)
Maybe ice cream would also be good? Or maybe not. I don’t think I’ve ever had a pumpkin dessert served with ice cream. I guess it’s time to try that out!
Something else I’m not sure about is doubling the recipe for a 9″x13″ or using a tart pan. I think some more experimenting is in order!
This no-bake pumpkin Nutella cheesecake or these pumpkin caramel layer bars also look awesome!
Pumpkin Pie Bars (gluten-free, whole grain options)
Ingredients
For the crust and topping:
- 1 1/4 cups (115 grams) oat flour if you're gluten-free, use GF oat flour
- 2 cups (180 grams) rolled oats if you're gluten-free, use GF oats
- 1 tablespoon cinnamon
- 1 cup (200 grams) brown sugar or raw sugar
- 1/4 teaspoon salt
- 3/4 cup + 2 tablespoons (196 grams) unsalted butter melted and cooled slightly
For the filling:
- 15 ounces (425 grams) canned pumpkin puree
- 2 large eggs 50 grams each out of shell, room temp
- 1/3 cup (67 grams) granulated sugar or raw sugar
- 1/3 cup (67 grams) brown sugar or coconut sugar
- 2 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup (120 ml) evaporated milk
Instructions
- 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.1 1/4 cups (115 grams) oat flour, 2 cups (180 grams) rolled oats, 1 tablespoon cinnamon, 1 cup (200 grams) brown sugar, 1/4 teaspoon salt, 3/4 cup + 2 tablespoons (196 grams) unsalted butter
- 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.15 ounces (425 grams) canned pumpkin puree, 2 large eggs, 1/3 cup (67 grams) granulated sugar, 1/3 cup (67 grams) brown sugar, 2 1/2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 1/2 cup (120 ml) evaporated milk
- 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.
Notes
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Categories:
Bars, Fall Recipes, Gluten-free, Gluten-free Pie Recipes, Pies and Tarts, Thanksgiving Recipes, Whole Grain,
I’m pasting the two reviews these bars have gotten so far so that you don’t have to sift through giveaway entries. :)
Janine’s comment – Just made these, but substituted baked apples for the pumpkin. I also used quinoa flour instead of the oat flour, as that is what I had. It came out great and was a hit at dinner last night! Seems like it is a pretty flexible recipe.
Rating: 5/5
Shelly Roy’s comment:
Erin, YUMMY! I made a few minor changes, I used Truvia baking blend in place of the sugar in the filling. Wow, these are totally amazing. My hubby ‘found’ them when he got home from a trip and has been taking sneak bites for two days. LOL Thanks for a new favorite recipe.
Rating: 5/5
Hi, can you tell me what does all spice contain? i suppose it’s a mix of spices, unfortunately i cant find it anywhere! Thx alot. Love all your recipes, everything i’ve tried came out perfect, just like in your pictures:)
Aww, thanks. What a nice thing to say! :) And allspice isn’t a mix of spices – it’s just allspice. Here’s some info on it. And here’s a recipe for a sub. I hope that helps!
Chocolate ginger cookies.
I love all sorts of holiday treats, but sugar cookies are one of my favorites.
Cookies, any type
My favorite Christmas treat is Peppermint Bark.
My mom used to make candied pecans and buckeyes every year! I’d pass out baggies of the pecans to friends at school. They would look forward to it just as much as I did. The house smelled amazing.
love all good chocolate and I’m german. :O)
I LOVE LOVE LOVE pumpkin bread. Mothers make it best!
My favorite holiday treat is egg nog and the best I’ve ever had is one I made using Alton Brown’s recipe.
My favorite holiday treat is probably chocolate ice-box pie!
My favorite holiday treat are sugar cookies and peanut butter blossoms. Thanks :)
Wow- this giveaway sounds fantastic! I have an obsession with international candies, so let’s hope I get lucky with one! :)
Good luck! :)
My fiance makes me these dairy free gluten free sugar free peppermint patties this time of year. They are why I am marrying him.
Hahaha. Love this comment. :D
I love it all!!!
I love truffles! When my youngest daughter attended the Culinary Institute of America in Hyde Park, NY she brought home samples of the various sweets that she made in her classes-her truffles were my favorite. She then went on to make $1000 worth of them during Christmas break to sell to my friends. My father was born in Germany and became a master baker there. He would have been impressed with how well my daughter bakes and how hard she works.
I wish I could try some of your daughter’s truffles. :) That’s awesome she was able to sell them! And I bet her grandfather would have been proud. :)
Fudge is my favorite
I like fudge and peanut brittle
It’s really hard to pick just one favorite, but I’ll go with Apple Cake.
I love chocolate and it is difficult to find safe to eat chocolate for people with dairy allergies. <3
This chocolate isn’t dairy-free, though. Sorry about that. :(