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.
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!
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.
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.
More Thanksgiving Desserts
Gluten Free Pumpkin Pie Cookies
Caramel Apple Crumble Cheesecake
Gluten Free Pumpkin Pie Bars with Caramelized Pecans
Ingredients
Crust
- ½ cup 1:1 gluten free flour
- ½ cup tigernut flour or almond flour
- 2 tablespoon tapioca or arrowroot starch
- 1 teaspoon cinnamon
- ¼ cup coconut oil or butter
- 2 tablespoon maple syrup
- 1 tablespoon molasses
Pumpkin Filling
- 1 can pumpkin puree
- ½ cup (vegan) yogurt yogurt of choice, or the cream from the top of a full fat coconut milk can (see recipe details above)
- ½ cup maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 2 teaspoon pumpkin pie spice
- ¼ teaspoon salt
Pecans
- 1 cup pecans or pecan halves
- 1 Tbsp coconut oil
- 2 tablespoon maple syrup
- ¼ teaspoon cinnamon
Instructions
Crust and Filling
- Preheat oven to 350F.
- Line a 8x8 or 9x9 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!
