These healthier Pumpkin Pie Bars with Caramelized Pecans are an easy way to impress this holiday season. Gluten free, dairy free, and refined sugar free, these bars have a gingerbread crust, healthy pumpkin filling, and are topped with maple glazed pecans.
gluten free pumpkin pie bars with caramelized pecans
I know that baking a pie is daunting. Getting the crust just right always feels like a gamble. So that’s why I created this pumpkin pie bar recipe for you. There’s not flaky pie crust to contend with, just a super simple and easy base to these bars. I did want to make them a little more decadent and exciting by adding the maple caramelized pecans on top which elevate this recipe with very little extra work.
This recipe is perfect for Thanksgiving since it’s easy to make, but will be sure to impress. The gingerbread crust takes about 5 minutes to whip up and the entire filling is made in a blender or food processor making this recipe super simple!
gluten free pumpkin pie bars with caramelized pecans
Pumpkin Pie Bars with Caramelized Pecans
My goal is always to make healthier and allergy friendly, but still delicious, desserts for every occasion and holiday. These pumpkin pie bars are just that and let me tell you why!
Crust
The crust is made of a combination of gluten free flour, tigernut flour (or almond) and tapioca starch. I use tigernut flour because it is a nut free alternative as someone who is allergic to almond flour. But almond flour and tigernut flour are interchangeable! This flour combination keeps the crust gluten free and allergy friendly.
You will add coconut oil or butter, maple syrup, and molasses to bring the dough together. The molasses is what gives the crust the gingerbread flavor which goes perfectly with the pumpkin, so this is definitely important!
Pumpkin Filling
The pumpkin filling is extremely easy. You just blend everything together in a food processor or blender!
Yogurt is what gives these bars their creaminess and you can use whatever yogurt you desire. I use a vegan coconut yogurt to keep these pumpkin bars dairy free. If you don’t have yogurt or don’t want to use it, you can always use the cream off the top of a full fat coconut milk can. Just be sure to put the can in the fridge the night before to set! Many pumpkin pie fillings call for condensed milk, but yogurt is a healthier alternative that is just as delicious in this recipe.
Pecan Topping
Making caramelized pecans is super easy and only takes 10 minutes (plus cooling time). We are using maple syrup in this recipe for two reasons. First, it keeps the recipe refined sugar free. Second, the maple flavor is a really nice compliment to pumpkin. There are only two tablespoons of maple syrup which adds sweetness without being sickeningly sweet.
You just add the pecans, maple syrup, and coconut oil to a pan and stir until the pecans are toasted and sugar is caramelized then let them cool! You’ll want to keep an eye on the pecans so they don’t burn and keep stirring frequently. They should smell fragrant when done without any burnt smell. If you start to smell burning, pull them off the heat immediately.
gluten free and dairy free pumpkin pie bars with caramelized pecans
How to store pumpkin pie bars
Keep these gluten free pumpkin pie bars stored in the fridge for up to 5 days. If you are keeping them in the original baking dish, cover with tinfoil or plastic wrap. Alternatively, you can transfer the cut bars to an airtight container.
Gluten Free Pumpkin Pie Bars with Caramelized Pecans
These Pumpkin Pie Bars with Caramelized Pecans are an easy way to impress during the holidays. This fall recipe is fully gluten free, dairy free, and refined sugar free. A gingerbread crust is filled with an easy pumpkin pie filling and topped with maple caramelized pecans.
Line a 8×8 or 9×9 baking dish with parchment paper.
Whisk together the dry ingredients for the crust (flours, starch, cinnamon). Add the wet ingredients and mix until combined and you have a dough that holds together.
Press the crust into the bottom of your baking dish and up the sides just slightly.
Bake for 12 minutes then remove and let cool while you make the filling.
Combine all ingredients for the pumpkin filling in a blender or food processor and blend to combine. Alternatively, add everything to a bowl and beat on medium to combine.
Pour the filling over the crust and bake for 60-70 minutes, until a toothpick come out clean in the center. There should be a slight jiggle, but the filling should be set.
Let the bars cool completely then place in the fridge overnight to set.
Pecans
You can make these whenever, but you will not add them to the top of the bars until ready to serve.
Line a large baking pan or plate with parchment paper and set aside.
Add all ingredients for the pecans to a pan and heat on medium heat stirring frequently until the pecans are toasted and the sugar is caramelized. This takes about 7-10 minutes and the pecans should be fragrant, but not burning!
Pour the pecans onto your baking pan and separate them so they don't stick together. Let them cool. As they cool, they will harden.
Once cooled, you can wipe off some of the excess liquid/fat and store them in an airtight container in the fridge.
Assembly
When ready to serve, distribute the pecans evenly over the pumpkin bars and cut (or cut and then add them to each bar in a pattern you desire). Enjoy!
If you love pumpkin pie, but don’t want to bake a whole pie, then these Gluten Free Pumpkin Pie Cookies are for you! They are also dairy free and refined sugar free.
gluten free pumpkin pie cookies
Baking a whole pie can be very daunting and getting the crust right is hard, but these pumpkin pie cookies are easy and delicious. We are in full on pumpkin season and fast approaching pumpkin pie prime time in the US with Thanksgiving this month. If you are looking for an easier and fun dessert to feed a crowd, then these cookies are it.
These pumpkin pie cookies are made of a pie crust like cookie and filled with a simple and dairy free pumpkin pie filling. It took me a few rounds to get the cookie and spice levels just right, but these little treats taste like pumpkin pie in bite size form.
To make these cookies, you combine the butter and sugar then add the remaining wet ingredients. Mix in the flour and roll the dough into balls. Use a tablespoon scoop to press an indentation into the cookie. You’ll want to use your hands to shape into a little pie crust that is on the thinner side.
Make the filling and then scoop it into your cookies.
Bake, cool, and let set in the fridge overnight!
gluten free and dairy free pumpkin pie cookies
Ingredient Notes
Butter or coconut oil? These cookies come out best with the use of (vegan) butter. I use the Miyoko’s brand of vegan butter. I have tasted them with coconut oil and for some reason find that you may need to increase the amount used. So you may need to use 3/4 cup of coconut oil. If you find that the dough is not holding together well or seems to dry, add extra oil 1 Tbsp. at a time.
How to shape these pumpkin cookies
You essentially want to shape the dough into little pie crusts. To do this, take a tablespoon of dough and roll it into a ball. Press the back of a tablespoon measuring cup down into the ball to create an indentation then use your fingers to gently shape into a wider, flatter circle with a thin crust on the sides. If the dough starts to separate, that is okay! Use your fingers to keep it together.
If the dough is sticking to the tablespoon measure, just spray it with some cooking oil to keep it from sticking!
These gluten free pumpkin pie cookies are pumpkin pie in bite sized form. If you don't want to deal with baking a whole pie, make this cute dessert instead! These cookies are also dairy free and refined sugar free.
2Tbsp(vegan) yogurtor the coconut cream off the top of a set can of coconut milk
1tspvanilla extract
Whipped creamoptional
Instructions
Preheat oven to 350F.
Cookie Base
Beat together the butter and sugar (use paddle attachment if you have a stand mixer) until combined.
Add the egg yolks, milk, and vanilla and beat until combined.
Add the dry ingredients and beat on low with a paddle attachment or fold in with a spatula until dough comes together.
Place the dough in the fridge while you make the filling.
Filling
Whisk all ingredients for the pumpkin pie filing together in a bowl until smooth. If you like a mild pumpkin spice flavor, only add 1 tsp of pumpkin pie spice. If you want more of a punch and stonger flavor, add the full 2 tsp.
Assembly
Take tablespoon amounts of dough and roll into balls. Place balls on a parchment lined baking sheet at least 2 inches apart.
Use the back of a tablespoon measuring spoon to press can indentation into the ball of dough. Use your fingers to create what looks like a little pie crust. It should be on the thinner side, but not too thin it falls apart. You should get about 16 cookies.
Add a tablespoon scoop of filling to each cookie and spread to smooth out the tops.
Blake cookies for 14-16 minutes until cook is golden.
Let cool on baking tray for at least 10 minutes before moving to a wire rack to cool completely.
Place cookies in the fridge overnight to set.
If desired, when ready to serve, add a little dollop or squirt of whipped cream!
You’ll never guess that this decadent Apple Crumble Cheesecake is a fraction of the sugar and completely gluten free and dairy free!
gluten free and dairy free caramel apple crumble cheesecake
I’ve been on a cheesecake kick this year and a crumble cheesecake cake at that. I knew I had to make a fall variation with some of my favorite flavors- crumble, caramel, and apples! What is more fall than that?! The best part about this apple crumble cheesecake is that it is completely gluten free, dairy free, and refined sugar free. PLUS it is half the sugar a traditional cheesecake of this type would be (and a fraction of the fat!).
Although this healthier dairy free cheesecake does have a number of components and takes some time to make, it’s not super complicated and is a beautiful (and delicious) center piece for a dinner party or holiday dinner. This cheesecake would make an excellent Thanksgiving dessert!
gluten free and dairy free caramel apple crumble cheesecake
Can I make this apple crumble cheesecake ahead of time?
You will need to make this cheesecake 24 hours before you are ready to serve as it does need to set in the fridge overnight. I don’t suggest making it much farther out than that. The crumble will get soggy if it sits for too long. This certainly the type of dessert that is served best fresh.
You’ll want to add the caramel when ready to serve and not earlier as that will contribute to softening the crumble topping.
Can I make this gluten free cheesecake vegan?
This cheesecake can be made dairy free by using vegan cream cheese and yogurt, but I have not tested a vegan version. The eggs are pretty paramount to this cheesecake recipe.
Where can I get apple butter?
Apple butter is commonly found at farmer’s markets in the fall, but you should also be able to get it at a health food store. If are in Colorado, I highly suggest Not Bad Cooks. My friend Ash makes incredible sauces, including apple butter.
What Caramel should I use?
The top of this apple crumble cheesecake is drizzled in caramel. I make a homemade date caramel that is super easy! That is my favorite and can be made up to 3 days in advance. But you can also use your favorite caramel recipe or a store-bought, jarred variety for convenience.
gluten free and dairy free caramel apple crumble cheesecake
A decadent fall cheesecake that is completely gluten free, dairy free, and refined sugar free. Made with healthier ingredients, this Caramel Apple Crumble Cheesecake is an explosion of fall flavors in your mouth!
Peel, core, and thinly slice the apples (1/8-1/4 inch thick). Combine the apples and remaining ingredients in a pot and cook on medium-low for about 10 minutes until they have softened. Set aside to cool while you make the rest of the cheesecake.
Crust
Preheat oven to 350F.
Line a springform pan with parchment paper.
Whisk together the gluten free flour and tigernut flour then add the oil and maple syrup and mix to combine until you have a crumbly dough that holds together.
Press the crust evenly into the bottom of the springform pan and up the sides slightly to cover the crease.
Bake crust for 10 minutes.
Crumble
While crust is baking, make the crumble topping.
Combine the oats, flour, cinnamon, and coconut sugar together in a bowl.
Add the oil and syrup and mix until you have a crumble that holds together when pinched. Set aside.
Cheesecake
Beat together the cream cheese and yogurt until smooth.
Add the flours, maple syrup, and vanilla and beat on medium speed to combine.
Add your eggs one at a time, beating to incorporate after each addition.
When the crust is ready, pour half the filling over the crust then take half of the apple butter and dollop teaspoon sized amounts around the filling. Pour the rest of the filling evenly over the cheesecake and repeat the dollop process with the remaining apple butter. Use a chopstick or knife to swirl the apple butter into the cheesecake.
Evenly lay the cooked apples over the top of the cheesecake.
Crumble the oat topping evenly over the apples.
When ready to bake, boil 2 cups of water and pour into a glass baking dish or onto a baking sheet on the bottom rack of the oven.
Place the cheesecake on a baking sheet on the middle rack and bake for 70-80 minutes, until edges are set and middle is still slightly jiggly (it will seem not quite done, but don't over bake it!).
Turn the oven off and crack the door slightly, letting the cheesecake sit for another 30 minutes in the oven. Then remove it and let it cool to room temperature before placing it in the fridge to set overnight.
When ready to serve, remove the springform pan and drizzle the caramel over top. Enjoy!
This healthy fall dessert is packed with fiber and protein! Chickpeas are the star ingredient in these Chocolate Chip Pumpkin Blondies that are also gluten free, dairy free, and refined sugar free.
healthy gluten free pumpkin blondies
As we head into the holiday season, some of you might already be dreading all the sugar and heavy foods that await us. That’s why I love this recipe! Let me show you that you can still eat and enjoy delicious treats while staying healthier. These gluten free pumpkin blondies are made with chickpeas and oat flour to keep them high fiber & higher protein. They are combined with maple syrup to keep them refined sugar free.
These healthy chocolate chip pumpkin blondies are not only completely gluten free, but also dairy free, nut free, and lower sugar than the traditional blondie. Plus, they are made in the blender, so they are super easy and quick to make. You’ll be amazed how good they taste and you can reach for more, guilt free!
How to Make Gluten Free Chocolate Chip Pumpkin Blondies
Pumpkin Blondie Ingredients
-Chickpeas: we are adding fiber and protein to this recipe by utilizing chickpeas as the base of these blondies. You can’t even taste them!
-Pumpkin: duh
-Maple syrup: no refined sugar in the base of these blondies
-Oil: coconut oil, olive oil, or melted butter will work in this recipe
-Egg
-Oat flour: we are all about the healthier ingredients here! Be sure to use certified gluten free oats/oat flour to keep this recipe gluten allergy safe
-Cinnamon
-Baking powder
-Baking soda
-Salt
-Chocolate: I like to use a combination of chopped HU chocolate (use code LEMONSNLYME for 15% off your order) and chocolate chips (you can use HU gems or another variety of your choice. I also like Enjoy Life, but they are not refined sugar free)
Pumpkin Blondie Instructions
This is one of the easiest desserts you’ll ever make! All you have to do is blend all of the ingredients, except the chocolate, in a blender, then fold in the chocolate chips. Add to a baking dish, bake, cool, and eat up!
Don’t worry, you can’t taste the chickpeas at all! This recipe doesn’t taste like beans. Just make sure to rinse your chickpeas before using them to wash off some of the starch.
Can I Make These Pumpkin Blondies Vegan?
I haven’t tested a vegan version of this recipe, but I’m sure an egg substitute would work just fine. If you try it, leave a comment and let us know how it went!
Can I Substitute the Oat Flour?
I have not tested this recipe with any other flour. I can’t promise the results of using 1:1 gluten free flour or tigernut or almond flour, but if you try it, let us know how it went.
More Pumpkin Recipes
Looking for more delicious, fall inspired pumpkin recipes? Try these!
These gluten free chocolate chip pumpkin blondies are the perfect healthy treat this holiday season. Made with chickpeas, oat flour, and maple syrup, they are dairy free and refined sugar free. This allergy friendly fall dessert is easy to make and sure to please!
This single serve Gluten Free Plum Cake is the perfect fall dessert when you need a little treat, but don’t want to bake a whole cake. Use seasonal plums and enjoy this mug cake!
single serving gluten free plum cake
I picked up a few plums at the Farmer’s Market and wasn’t sure what to do with them. I didn’t have enough to bake a a crisp or whole cake, so I thought it would be fun to try and make a single serving plum cake. It came out delicious and the entire dessert is completely gluten free, dairy free, and refined sugar free.
single serving gluten free and dairy free plum cake
To make this single serve plum cake, you just mix all the ingredients together in a bowl.
Pour batter into a greased ramekin and press 2 halves of your plum, cut side up, into the batter.
Sprinkle with coconut sugar and bake on a baking sheet for 20-25 minutes at 350F until a toothpick comes out clean.
Let cool and enjoy!
Can I Make This Plum Cake in the Microwave?
I’m not sure as I haven’t tested this method. You could certainly try making it in the microwave. I’d suggest cooking it for 1 minute and checking it, then cooking at 30 second intervals after that if needed. If you try it out, leave a comment and let us know how it went!
This gluten free single serving plum cake is the perfect fall dessert when you need a little sweet treat without the fuss of baking a whole cake. Dairy free and refined sugar free, this is the healthiest cake you'll eat!
This warming Gluten Free Apple Cinnamon Bread is a delicious way to use apples this fall season. Dairy free and refined sugar free, this loaf is just the right amount of sweetness and spice!
gluten free apple cinnamon bread
If you are looking for the perfect, easy apple cinnamon bread, then look no further! This delicious gluten free bread isn’t too sweet and has just the right amount of cinnamon flavor. It’s the perfect fall dessert. This apple bread is sweetened with maple syrup and applesauce to keep it refined sugar free and amp up the apple flavor.
Sift all the dry ingredients together in a medium bowl and set aside.
In a large bowl or in a stand mixer, beat together all the wet ingredients until combined.
Add the dry ingredients to the wet and mix on low until just combined.
Mix your chopped apple with cinnamon and flour then fold into the batter.
Pour batter into a lined loaf pan and bake for 45-50 minutes, until a toothpick comes out clean.
gluten free and dairy free apple cinnamon bread
How to Serve This Apple Cinnamon Bread
Slice and enjoy this bread as is as a snack or for dessert, but it tastes fantastic with a scoop of vanilla ice cream. I highly suggest warming a slice up (either in the oven for 15-30 seconds in the microwave). Warming it up really brings out the flavor and if you add ice cream, it melts perfectly on top.
How to Store This Apple Bread
Slice and store in an airtight container for up to 3 days or in the fridge for up to 5. You can wrap individual slices in plastic wrap and place in a freezer bag then freeze slices to last longer! Just thaw and warm up before eating.
gluten free and refined sugar free apple cinnamon bread
This warming Gluten Free Apple Cinnamon Bread is a delicious way to use apples this fall season. Dairy free and refined sugar free, this loaf is just the right amount of sweetness and spice!
Hi! I'm Victoria. I was diagnosed with Lyme in 2012 and have been on a healing journey ever since. I love helping others on their road to healing through allergy friendly recipes, exercise, and overall well-being.
