Description
Delight in these exquisite gluten-free pumpkin pie bars with a creamy pumpkin filling atop a buttery crust, perfect for autumn celebrations.
Ingredients
Scale
- 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)
Instructions
- 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.
- In a mixing bowl, combine gluten-free flour, softened butter, granulated sugar, egg, and vanilla. Mix until a smooth dough forms.
- Press the dough evenly into the bottom of the prepared pan and bake for 15 minutes or until lightly golden. Let it cool slightly.
- In a separate bowl, whisk together the pumpkin puree, brown sugar, heavy cream, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
- Pour the filling over the cooled crust and bake for an additional 30–35 minutes, until the filling is set.
- Allow bars to cool in the pan for at least 30 minutes, then refrigerate for a couple of hours before slicing.
- 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