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Gluten Free Pumpkin Pie Bars

Gluten free pumpkin pie bars bake on a buttery, golden crust with a smooth pumpkin filling spiced with cinnamon, ginger, and nutmeg. Chill them before cutting for neat, easy-to-serve squares.
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Prep Time 20 minutes
Cook Time 57 minutes
chilling 3 hours
Total Time 4 hours 17 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.75 cups gluten-free all-purpose flour blend with xanthan gum
  • 0.33 cup granulated sugar
  • 0.75 cup salted butter melted
Filling
  • 1 can (15 oz) pure pumpkin
  • 0.75 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.5 teaspoon fine salt
  • 2 eggs large
  • 1 can (12 oz) evaporated milk

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Stir the gluten-free flour blend and granulated sugar together, then mix in the melted salted butter until the mixture is evenly moistened.
  4. Press the crust mixture firmly into the prepared dish.
  5. Bake the crust for 15–18 minutes, until the edges are just beginning to turn golden.
  6. Whisk the pumpkin, granulated sugar, cinnamon, ginger, nutmeg, and salt in a large bowl.
  7. Whisk in the eggs and evaporated milk until smooth.
  8. Pour the filling over the warm crust.
  9. Bake at 350°F for 35–45 minutes, until the edges are set and the center reaches 160°F.
  10. Cool completely.
  11. Refrigerate for at least 3 hours before cutting into bars.

Notes

For clean cuts, chill the bars for the full 3 hours and wipe the knife between slices. Refrigerate in an airtight container for up to 4 days; freeze for up to 2 months. For a dairy-free variation, use dairy-free butter and evaporated coconut milk.