These Gluten-free and Dairy-free Pumpkin Pie Bars deserve a spot on your Thanksgiving dessert table!
You guys. It’s November 6th. The first week of November is practically over. You know what that means, right? Thanksgiving is three weeks away. And you know what that means. I’m not even going to mention the C word, because I haven’t started to prepare one bit. The year I was pregnant with Luke was the only year I was on the ball. Apparently I need to be pregnant to be uber organized.
Speaking of the year I was pregnant with Luke, that was the year I first made these pumpkin pie bars. Let me tell you, these bars are 100% worthy of this Look Again series.The filling is a classic pumpkin pie filling, but without the dairy. Coconut milk stands in beautifully where you’d normally find cream or sweetened condensed milk. We ditch the gluten crust in favor of a delicious walnut, date, and oat crust that is a perfect match. Then we bake it all into perfect little, portion-controlled bars. Unless you eat seven when you are snapping pictures, like I did. So much for self control.
I tweaked the original recipe ever so slightly. I first made these in a smaller dish. Since making them a few times in different size pans, I’ve found the best crust-to-filling ratio comes with a 13 x 9 inch pan, so I recommend that this time. I also adjusted the baking temperature and time accordingly. The essence of the original recipe is the same, and I have to say, it’s fabulous!Print
Gluten-free and Dairy-free Pumpkin Pie Bars
With an easy to make, nutty crust, these Gluten-free and Dairy-free Pumpkin Pie Bars are healthy and delicious.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 32 bars
- Category: Dessert
- Cuisine: American
For the Crust
- 1 2/3 cups walnuts
- 1 cup pitted dates (soaked first if they are especially hard/not moist)
- 1/8 cup agave nectar
- 1/4 teaspoon pure vanilla extract
- 2/3 cup rolled oats (for GF, make sure to get certified Gluten-free oats)
For the Filling
- 1 (15 ounce) can pumpkin
- 1 (15 ounce) can coconut milk (both lite and full-fat work)
- 1/2 cup Sucanat *
- 2 eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice or cloves
- (or use 2 teaspoons pumpkin pie spice)
- 1/4 teaspoon salt
- Preheat the oven to 350 degrees.
- First, prepare the crust. In a food processor, process the walnuts, dates, agave nectar, and vanilla until the walnuts and dates are well broken down and you have a sticky mixture. Add the rolled oats and pulse until they are incorporated.
- Press the mixture into a 13 x 9 inch baking dish. Use your fingers to make sure the pan crust is evenly distributed.
- Next, prepare the filling. In a medium bowl, mix together the pumpkin, coconut milk, Sucanat, eggs, cinnamon, ground ginger, nutmeg, allspice or cloves, and salt. Mix very well. Pour the mixture over the crust. Alternatively, I like to rinse out the food processor and mix the filling right in the food processor. No need to dirty another bowl, right?!
- Bake in the preheated oven until the filling is set, about 40-50 minutes. Allow to cool fully at room temperature before cutting into bars and serving. Enjoy!
- Serving Size: 1 bar
- Calories: 106
- Sugar: 7.8g
- Sodium: 24.3mg
- Fat: 6.7g
- Carbohydrates: 11.5g
- Protein: 2.1g
Keywords: pumkin bars
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