Why You’ll Love These Pumpkin Pie Bars

Picture this: Autumn leaves are rustling, and the air is filled with the scent of pumpkin spice. But wait—what about those of us who are gluten-sensitive? That’s where these Gluten-Free Pumpkin Pie Bars come to the rescue! They’re the perfect seasonal treat that everyone can enjoy without worrying about the gluten hangover.

These bars hit that sweet spot between a pumpkin pie and a cake. They have a creamy pumpkin filling sitting atop a crumbly crust, making them totally irresistible. And the best part? You can whip them up in no time, with just a handful of ingredients. So why not treat your taste buds to something special? 🎃

How to Make Gluten-Free Pumpkin Pie Bars

Making these bars is as easy as pie—pun intended! Seriously, just follow a few simple steps, and you’ll have a delicious dessert ready to impress.

Ingredients:

1 cup gluten-free flour
1/4 cup sugar
1/2 cup butter, softened
1/2 cup pumpkin puree
1/2 cup brown sugar
2 eggs
1 tsp vanilla extract
1 tsp pumpkin pie spice
1/2 tsp baking powder
1/4 cup oats
1/4 cup chopped nuts (optional)

Directions:

Preheat the oven to 350°F (175°C). Grease a baking dish.
In a bowl, mix gluten-free flour, sugar, and softened butter until crumbly to make the crust. Press this mixture into the bottom of the prepared dish.
In another bowl, combine pumpkin puree, brown sugar, eggs, vanilla extract, pumpkin pie spice, and baking powder. Mix well and pour it over the crust.
In the same bowl, mix oats and nuts (if using) to create a crumble topping. Sprinkle it generously over the pumpkin mixture.
Bake for about 25-30 minutes or until the center sets up nicely. A toothpick should come out clean!
Let it cool before cutting into bars. Enjoy! 🌟

How to Serve Gluten-Free Pumpkin Pie Bars

These bars are incredibly versatile! You can serve them warm with a scoop of vanilla ice cream on top, or cold with a dollop of whipped cream. Feeling fancy? Drizzle some caramel sauce and sprinkle a little cinnamon for that extra touch. Ooh la la!

How to Store Gluten-Free Pumpkin Pie Bars

If you manage to have leftovers (you should pat yourself on the back!), store them in an airtight container in the fridge. They usually last about 3-5 days. If you want to keep them longer, you can freeze them for up to a month—just make sure to wrap them well!

Tips to Make Gluten-Free Pumpkin Pie Bars

Want to make these bars even better? Here are a few tips:

Chill the butter: If you forget to leave it out, pop it in the microwave for 10 seconds—just don’t melt it!
Don’t skip the pumpkin pie spice: It adds that signature flavor we all know and love!
For a little crunch, try adding pecans or walnuts to the topping! 🍂

Variation

If you’re feeling adventurous, swap out the pumpkin for sweet potato puree. It gives a slightly different flavor but is equally delicious! You can also play around with different spices, like adding a pinch of nutmeg or cinnamon for an extra kick.

FAQs

1. Can I use regular flour instead of gluten-free flour?
Yep, but then it won’t be gluten-free. Stick to gluten-free flour if that’s a concern!

2. How can I make this vegan?
Use a flax egg (1 tablespoon of flaxseed meal + 2.5 tablespoons water = 1 egg) and swap out the butter for coconut oil or a vegan butter alternative.

3. Can I use canned pumpkin instead of fresh?
Absolutely! Canned pumpkin puree works wonderfully and saves time. Just make sure it’s pure pumpkin and not pumpkin pie filling.

So there you have it! If you dive into making these Gluten-Free Pumpkin Pie Bars, you won’t regret it. Get your bake on and enjoy every delicious bite! 🍰