Gluten Free Pumpkin Bars
Happy Pumpkin Season! Fall brings cooler weather, family gatherings and pumpkin everything. We look forward to entertaining in the fall. The smell of pumpkin and spices and the sound of laughter sets the stage for an enjoyable holiday season. With friends and relatives popping in and out, we need a quick and easy dessert to feed a small crowd on a moments notice. Gluten free Pumpkin Bars fit the ticket perfectly.
Easy Pumpkin Pie
This recipe takes the time and guess work out of baking pumpkin pie. We use an adaptation of our GF Tender Pie Crust recipe, which comes together in less than 10 minutes and is pressed into a baking sheet. No need to roll it out, refrigerate or fuss with it. Our pie filling whisks together in one bowl, and bakes up in about 30 minutes. The most time consuming elements, if you choose, are to make your own evaporated milk and/or pumpkin puree. We always have homemade evaporated milk stored in the refrigerator, because we use it often during the holiday baking frenzy. It’s incredibly simple to make, and the only ingredient is milk! (click on the links for tutorials to make your own.) By the way, we bake our pumpkin bars in a quarter sheet, which we cut into about 20 bars. To feed a crowd, or for bigger slices, double the recipe and use a half sheet.
Please let us know how your gluten free Pumpkin Bars turned out! We love to receive feedback. Rate this recipe and leave a comment in the section provided below. Thank you.
An important note: the crust in this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
Photos by DuPree Productions, Recipe Inspiration: I Wash You Dry
Easy Peasy GF Pumpkin BarsPrint
Gluten free Pumpkin Bars make an easy pumpkin pie substitution when entertaining a party. They are perfectly sized for a sweet pass around treat.
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: Do you need to swap out an ingredient? Click here for suggestions.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 150g (5.3 oz) Flour Farm Organic Gluten Free Flour Blend (1 1/3 C + 1 T spoon & level)
- 1 T Light Brown Cane Sugar, packed (14g)
- 1/4 tsp Extra Fine Pink Himalayan Salt (1.5g)
- 1/4 tsp Xanthan Gum (1g)
- 1/4 tsp Aluminum Free, Double Acting Baking Powder (1g)
- 113g (4 oz) Salted Butter, very cold (1/2 stick or 1/2 C)
- 1 1/2 T Sour Cream (22g)
- 40 ml (1.35 fl oz) Cold Water (2 T + 2 tsp)
- 1/4 tsp Pure Maple Extract (2.5 ml – optional, may also use Vanilla Extract)
- 425g (15 oz) Pure Pumpkin Puree (about 2 C)
- 3 Large Pasture Raised Eggs (150g)
- 118 ml (4 fl oz) Heavy Cream (1/2 C)
- 118 ml (4 fl oz) Evaporated Milk (1/2 C)
- 200g (7 oz) Light Brown Cane Sugar (1 C packed)
- 1 tsp Pumpkin Pie Spice (2g)
- 1/4 tsp Ground Allspice (.5g)
- 1/4 tsp Extra Fine Pink Himalayan Salt (3g)
- 1/4 tsp Pure Vanilla Extract (1g)
Equipment: Digital scale (preferred), Quarter baking sheet, Mixing bowls, Measuring cups & spoons, Unbleached parchment, Whisk, Silicone spatula, Cooling rack
Before You Dive In – Prep: Please read!
- Bring eggs and pumpkin puree to room temperature, (preferred)
- Remove cream and evaporated milk from refrigerator 30 minutes before baking, (preferred)
- Move oven rack to center
- Cut a section of unbleached parchment to line the bottom of the baking sheet
- Grease baking sheet, then place unbleached parchment and grease again, (try our non-stick baking Goop)
- Preheat oven to 375 F (190 C)
Step 1: Whisk together the dry ingredients in a medium sized bowl. Grate the butter into the dry blend, and mix with a fork/fingers to distribute.
Step 2: Add the sour cream, water and extract to a small liquid measuring cup or bowl. Whisk to combine. Pour wet mix into the dry-butter mix and stir until you need to use your hands to fully blend. If you still have dry flour that is difficult to blend, add water by the teaspoon. Knead the dough for about 30 seconds until it comes together nicely in a ball.
Step 3: Break off chunks of dough and place evenly around the sheet pan. Press the dough into the pan until it fits snugly into corners and along the sides. It should be flat and look even.
Step 4: Place the baking sheet in the center of a preheated 375 F/190 C oven and bake for 15-18 minutes. The surface should appear lightly golden brown. (While the crust is baking, start the filling.) Remove from the oven and place on a cooling rack.
Step 1: In a large bowl, whisk together the wet filling ingredients until fully combined.
Step 2: Pour the filling over the warm, baked crust. Allow it to settle for a minute to release any air bubbles.
Step 3: Gently place the sheet pan in the center of the oven and bake for an additional 25-30 minutes. The center should be set – no jiggles. Remove from the oven and place on a cooling rack. When completely cool, cut the pie into bars and top with a dollop of whipped cream.
Bars may be refrigerated for up to three days.
The nutrition information provided below is for the recipe as written using full-fat sour cream and homemade, whole milk evaporated milk.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: pie
- Method: baking
- Cuisine: american
- Serving Size: 1 bar
- Calories: 160
- Sugar: 12g
- Sodium: 125mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
Keywords: gluten free pumpkin bars easy pumpkin pie
For more sweet GF recipes by Flour Farm, visit our recipe page!