Gluten-Free Pumpkin Pie Bars

Embrace the season of warmth and celebration with these exquisite gluten-free pumpkin pie bars. A harmonious blend of creamy pumpkin filling atop a buttery, gluten-free crust creates a sophisticated dessert that captures the essence of autumn. These bars not only provide a delightful taste experience but also cater to dietary preferences, making them a refined addition to any gathering.

Why Make This Recipe

• Effortless Yet Elegant: Minimal time in the kitchen yields impressive results.
• Minimal Ingredients: Simple components come together to create a rich, complex flavor.
• Impressive Flavor: The perfect balance of spices enhances the natural sweetness of pumpkin, elevating the traditional pie to something truly special.
• Each layer of flavor in these bars offers depth, ensuring a memorable taste experience, perfect for both intimate dinners and festive gatherings.

Ingredients

For the crust:

• 1 ½ cups gluten-free all-purpose flour (ensure it contains xanthan gum)
• ½ cup unsalted butter, softened at room temperature
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

For the pumpkin filling:

• 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
• ¾ cup brown sugar, packed
• ½ cup heavy cream
• 2 large eggs
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt

For the topping (optional):

• Whipped cream, for serving (use heavy cream and sugar for homemade)
• Toasted pecans, finely chopped

How to Make Gluten-Free Pumpkin Pie Bars

1. Preheat the Oven: Set your oven to 350°F (175°C). Prepare a 9×9-inch square baking pan by greasing it lightly or lining it with parchment paper for easy removal.
2. Prepare the Crust: In a mixing bowl, combine gluten-free flour, softened butter, granulated sugar, egg, and vanilla. Mix until a smooth dough forms, resembling wet sand. Press this mixture evenly into the bottom of the prepared pan, ensuring a uniform thickness.
3. Bake the Crust: Place the crust in the preheated oven and bake for 15 minutes, or until lightly golden. Keep an eye on it to avoid over-baking. Allow it to cool slightly.
4. Make the Filling: In a separate bowl, whisk together the pumpkin puree, brown sugar, heavy cream, eggs, cinnamon, ginger, nutmeg, and salt until the mixture is smooth and well combined.
5. Pour and Bake: Carefully pour the pumpkin filling over the cooled crust. Use a spatula to spread it evenly. Bake for an additional 30–35 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
6. Cool and Slice: Once baked, allow the bars to cool in the pan for at least 30 minutes. This will help them firm up. Transfer to the refrigerator for a couple of hours before slicing into squares.
8. 

How to Serve Gluten-Free Pumpkin Pie Bars

For a sophisticated presentation, serve the bars on a white porcelain platter, dusted with powdered sugar. Add a dollop of freshly whipped cream atop each piece and sprinkle with toasted pecans for added texture and elegance. A hint of grated nutmeg as a finishing touch can enhance the visual appeal and aroma.

How to Store Gluten-Free Pumpkin Pie Bars

To preserve their texture and flavor, store the bars in an airtight container in the refrigerator for up to five days. If desired, reheat in the microwave for a few seconds to restore warmth before serving. Cover any unserved portions with plastic wrap to maintain freshness.

Tips to Make Gluten-Free Pumpkin Pie Bars

• Chill the Dough: Chill the crust dough for 10-15 minutes before pressing it into the pan to prevent it from sticking.
• Adjust Spices: Feel free to adjust the spices according to your preference; a pinch of cloves or allspice can add an intriguing flavor layer.
• Ensure Full Set: To ensure the filling sets properly, bake it until a gentle jiggle remains in the center; this will create a creamy texture when cooled.

Variation

For an elegant twist, incorporate a layer of cream cheese blended with sugar and vanilla between the crust and the pumpkin filling for a decadent cheesecake-like experience. Consider garnishing with caramel drizzle for an added touch of luxury.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, fresh pumpkin can be used; however, ensure it is well-cooked and pureed to achieve the right consistency.

Are these bars suitable for a dairy-free diet?

Absolutely! Substitute the butter with a dairy-free alternative and use coconut cream in place of heavy cream for a delightful dairy-free version.

How can I make these bars ahead of time?

These bars can be made up to two days in advance. Store them in the refrigerator and slice just before serving for a fresh presentation.

Conclusion

Gluten-free pumpkin pie bars are the epitome of elegance and simplicity, striking a perfect balance between rich flavors and a refined presentation. Ideal for any occasion, they invite creativity and personal touches. Consider sharing your creations in the comments, or inspire fellow food lovers by sharing this recipe on social media. How would you make this dish your own?

Gluten-Free Pumpkin Pie Bars

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• Author: chef-ava
• Total Time: 60 minutes
• Yield: 16 servings 1x
• Diet: Gluten-Free

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Description

Delight in these exquisite gluten-free pumpkin pie bars with a creamy pumpkin filling atop a buttery crust, perfect for autumn celebrations.

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Ingredients

Scale 1x2x3x

• 1 ½ cups gluten-free all-purpose flour (ensure it contains xanthan gum)
• ½ cup unsalted butter, softened at room temperature
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
• ¾ cup brown sugar, packed
• ½ cup heavy cream
• 2 large eggs
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• Whipped cream, for serving (optional)
• Toasted pecans, finely chopped (optional)

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Instructions

1. Preheat your oven to 350°F (175°C). Prepare a 9×9-inch square baking pan by greasing it or lining it with parchment paper.
2. In a mixing bowl, combine gluten-free flour, softened butter, granulated sugar, egg, and vanilla. Mix until a smooth dough forms.
3. Press the dough evenly into the bottom of the prepared pan and bake for 15 minutes or until lightly golden. Let it cool slightly.
4. In a separate bowl, whisk together the pumpkin puree, brown sugar, heavy cream, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
5. Pour the filling over the cooled crust and bake for an additional 30–35 minutes, until the filling is set.
6. Allow bars to cool in the pan for at least 30 minutes, then refrigerate for a couple of hours before slicing.
7. For serving, dust with powdered sugar and top with whipped cream and toasted pecans if desired.

Notes

Chill the dough before pressing it into the pan, and adjust spices to your preference. For added richness, include a cream cheese layer.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 12g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 60mg