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image of pumpkin pie bars with a gluten free crust by intentionally eat with cindy newland on a white plate

Pumpkin Pie Bars With A Gluten Free Crust

Cinnamon-y sweet Pumpkin Pie Bars make the best Thanksgiving dessert!  They are the perfect ending to a holiday meal or when you just want a pumpkin dessert. Best of all these Pumpkin Pie Bars are dairy and gluten free! 
Course Dessert
Prep Time 10 minutes
Cook Time 45 minutes
Servings 8
Calories 179kcal
Author Intentionally Eat with Cindy Newland


Crust layer

  • 1/2 cup oat flour gluten free
  • 1/2 cup almond flour
  • 1/4 cup coconut sugar or sugar of choice
  • 1/2 tsp cinnamon
  • 3 Tbsp oil I used avocado
  • pinch salt

Pumpkin Pie layer

  • 15 oz canned pumpkin
  • 1/4 cup maple syrup
  • 2 Tbsp cornstarch
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • pinch salt


  • Preheat oven to 350 degrees.
  • Add all of the crust ingredients except the oil into a food processor. Process while slowly adding the oil until the crust starts to clump together.
  • Firmly press the mixture into a loaf pan. Bake 10 minutes.
  • Mix the Pumpkin Pie layer ingredients together until well combined. Pour over the baked crust. Bake for 40-45 minutes.
  • Chill for at least an hour before serving. It gets better the longer it chills. Enjoy!


23 carbs, 3 fiber, 9 fat, 3 protein


Calories: 179kcal