This post is sponsored by Bob’s Red Mill.
Enjoy these delicious Gluten Free Pumpkin Pie Bars without feeling any of the guilt! The almond shortbread crust is easy to make and is a perfect base for the sweet pumpkin filling. And the filling! OMG. It’s like the flavors of fall are having a party in your mouth! And did I mention the whole thing is gluten free?! 
Why Pumpkin Pie Bars?
Now that fall is officially here, I feel like I’m seeing pumpkins everywhere. I’m actually not a huge fan of pumpkin flavored things, but I know a lot of you are. Last year, I didn’t really make any pumpkin themed-things for the blog, and I wanted to change that this time around. I thought it would be fun to do a little twist on pumpkin pie, by making it in bar form.
What Makes these Pumpkin Pie Bars Different?
Well, there are a few things that make this recipe stand out. First, these pumpkin pie bars are gluten free. I created an easy gluten free almond shortbread crust using a mix of Bob’s Red Mill Super-Fine Almond Flour and Gluten Free 1-to-1 Baking Flour. I also made the filling gluten-free by using Gluten Free 1-to-1 Baking Flour instead of AP flour.
Since I have a few family and close friends who recently discovered they have a gluten intolerance, I’ve been conscious about trying to make more gluten free recipes. Bob’s Red Mill products have been so clutch because they have a huge variety of gluten-free essentials. They even have an entire section of their site dedicated to it! The Gluten Free 1-to-1 Baking Flour is a personal favorite because I can use it just like regular AP flour and not have to worry about any conversions. And you can’t tell the difference! So even if you’re not worried about a gluten allergy, these Pumpkin Pie bars will still be delicious.
Another thing that sets these Pumpkin Pie bars apart is my secret ingredient: pilconillo.
What is Piloncillo?
In celebration of Hispanic Heritage Month, I decided to do a little twist and incorporate piloncillo. Piloncillo, also called Mexican brown sugar, is a form of unrefined brown sugar. Because its unrefined, the flavor and texture are different from traditional brown sugar. I think piloncillo has a very rich, mild sweetness that is perfect for these pumpkin pie bars.
You can find piloncillo in any Latin grocery store, or online. It’s shaped like a cone, and you use a knife to shave off the amount of sugar you want. You can see how I shave my piloncillo in the video below.
The Keys to Delicious Gluten Free Pumpkin Pie Bars
There are a few steps to getting the perfect Pumpkin Pie Bars:
- Blind bake the crust. Partially baking the crust before pouring on the filling will make sure the crust stays firm. A soggy, underbaked crust is the worst!
- Use a food processor or blender to make the filling. Avoid hand mixing the batter, because you want a really smooth filling. A food processor or blender makes things so much easier.
- Pumpkin pie spice is a must! Pumpkin pie spice is usually a mix of nutmeg, clove, cinnamon and allspice. You can make your own as well.
Making these Gluten Free Pumpkin Pie Bars
- Start by making the almond shortbread crust. Combine Bob’s Red Mill Super-Fine Almond Flour, Gluten Free 1-to-1 Baking Flour, butter, piloncillo, vanilla extract, and salt in a food processor. Press the batter into a 9×13 baking tin and bake until the edges turn golden brown.
- Prepare the pumpkin pie filling. Beat eggs and sugar together in a stand mixer (or food processor). Add pumpkin puree, pumpkin pie spice, piloncillo, vanilla extract, almond milk and salt. Blend until smooth. Pour over the pre-baked crust.
- Bake and chill. Bake until a toothpick inserted in the center comes out smooth. Chill in the refrigerator overnight before slicing.
Looking for more delicious recipes? Try:
Skillet Jerk Chicken Pineapple Pizza
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Pumpkin Pie Bars
Ingredients
Crust
- 1 1/2 cups Almond flour (I used Bob's Red Mill)
- 1/2 cup Gluten free flour (I used Bob's Red Mill)
- 1/4 cup piloncillo (or packed brown sugar)
- 1/4 tsp salt
- 1/3 cup cold butte, cubed
Filling
- 2 large eggs
- 1/3 cup piloncillo (or brown sugar)
- 15 oz can pumpkin puree
- 1 tbsp pumpkin pie spice
- 1 tbsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 375 degrees. Grease a 9x13 baking tin and line with parchment paper. Set aside.
- Combine all the ingredients for the crust in a food processor. Pulse until the mixture becomes crumbly and fully incorporated. Firmly press the batter into the baking tin to create a thin, even layer. Use the back of a 1 cup measuring spoon to press the crust if needed. Bake for 15 minutes, until edges turn brown.
- In a stand mixer or food processor, mix together eggs and sugar. Add remaining ingredients and mix until smooth. The mixture will be loose. Pour over pre-baked crust. Return to oven and bake for 35-40 minutes, or until toothpick inserted into center of pie comes out clean.
- Let the pie cool for 1 hour, then refrigerate overnight until firm. Slice and serve with powdered sugar and whipped cream or ice cream.
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