These no bake pumpkin pie bars are full of fall spices and are creamy with a crust that tastes like a cookie. These easy pumpkin bars are dairy free and gluten free. Made with only 5 basic ingredients, they are ready in 30 minutes, and perfect for fall.
These healthy no bake pumpkin pie bars come out creamy with a cookie-like crust and a spicy fall flavor. Pumpkin puree is the main ingredient, adding nutrition as well as a soft flavorful texture. The spices such as cinnamon and pumpkin pie spice add to a flavorful fall celebration bar. All the ingredients are dairy free, gluten free, and refined sugar free. They can be made low in calories by leaving off the oil in the crust.
If you love pumpkin recipes, you might want to check out my baked pumpkin donuts with glaze, healthy pumpkin bread with applesauce, and even my Starbucks Iced Pumpkin Spice Latte.
Ingredients
Almond Flour. This provides structure for the crust and the creamy pumpkin pie bar.
Pumpkin puree. I used canned pumpkin puree that has only pumpkin in the ingredients. I also use organic although that is optional. Do not mistake this ingredient for pumpkin pie filling which has added sugar.
Maple syrup. I used this liquid sweetener, although any liquid sweetener should work.
Spices. Use store bought or homemade pumpkin pie spice mixture, or use 1 teaspoon cinnamon, ¼ teaspoon ginger and ¼ teaspoon nutmeg.
Additional ingredients are flaxseeds (optional), olive oil or coconut oil (optional), salt, and vanilla
See the recipe card at the bottom for full information on ingredients and quantities.
Step by Step
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
Prep: Line the loaf pan with parchment paper hanging over the two long sides.
Step 1: To a bowl add the crust ingredients.
Step 2: Mix the crust and press into the loaf pan and set aside.
Step 3: To the same bowl, add the pumpkin pie bar ingredients.
Step 4: Stir the batter. The mixture should be thick like a pressable dough.
Step 5: Spoon the mixture over the crust. Use the back of a spoon to smooth it out.
Step 6: Chill the bars in the freezer for at least 30 minutes and continue on in the refrigerator for long enough to be able to slice cleanly. Dollop on whipped cream and dust with cinnamon to serve.
Recipe Tips
Canned pumpkin puree. I have not made these with freshly made puree. Use canned pumpkin filling that has only pumpkin in the ingredients - do not use canned pumpkin pie filling as it has other ingredients that will ruin the bars' texture and flavor.
Pumpkin filling. Be sure your canned pumpkin puree that is as dry/moist as mine shown in the ingredient photographs. I used organic Whole Food's 365 canned pumpkin puree. If you use another brand, such as Farmer's Market or Libby's or Nature's Made, they might have higher liquid levels so you'll need to either add more flour or pull back on the maple syrup in order to get your pumpkin filling texture to match mine in the photos.
Also, I have a new cooking conversions section in my blog with a free chart and answers that might help you with measurements, including converting 250 grams to cups, what is half of 1 and ¾ cups, how many tablespoons in ⅓ cup.
Storage
Store the sliced or unsliced bars in the refrigerator for about 4 days in a sealed container. After that, freeze them individually wrapped. To thaw, set on the counter to thaw for about 20 minutes before serving. They can last up to 3 months in a sealed container.
FAQS
These pumpkin pie bars can be made nut free by using oat flour instead of almond flour.
As is they have 1 tablespoon of olive oil in the crust but the oil isn't essential if you are against processed oils. I added it to keep the crust glued together, but you could either leave it off or add another tablespoon of maple syrup or even water or milk.
More No Bake Recipes
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📖 Recipe
No Bake Pumpkin Pie Bars
Equipment
- bowl, spoon
Ingredients
crust
- 1 cup almond flour
- 3 tablespoon maple syrup
- 1 tablespoon olive oil or coconut oil
- 1 teaspoon cinnamon
bar
- 13/4 cup almond flour
- 1 cup pumpkin puree
- ¼ cup maple syrup
- 2 tablespoon flaxseeds
- 2 teaspoon cinnamon
- 2 teaspoon pumpkin pie spice (store bought or homemade pumpkin spice, or 1 teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg
- 1 teaspoon vanilla
- pinch salt
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Instructions
Prep
- Line a loaf pan with 8-inch by 12-inch parchment paper hanging over the long sides.
Make crust
- Mix all ingredients in a bowl, and press into the bottom of the parchment-lined pan.1 cup almond flour, 3 tablespoon maple syrup, 1 tablespoon olive oil, 1 teaspoon cinnamon
Make pumpkin pie filling
- Add all ingredients to a bowl, stir into a batter with a spoon.13/4 cup almond flour, 1 cup pumpkin puree, ¼ cup maple syrup, 2 tablespoon flaxseeds, 2 teaspoon cinnamon, 2 teaspoon pumpkin pie spice, 1 teaspoon vanilla, pinch salt
- Press the mixture onto the crust and smooth flat with the back of a spoon.
- Chill in the freezer for 20 minutes and continue on the refrigerator until you can slice them cleanly.
- Dollop with whipped cream, sprinkle with cinnamon and serve.
Dee Dine
These no bake pumpkin bars are spicy and creamy like a quick pumpkin pie!