Made with butter and brown sugar, these simple pumpkin pie crumble bars are a delicious nut-free, gluten-free pumpkin dessert! A perfect make ahead Thanksgiving dessert!
Gluten-Free Pumpkin Pie Crumble Bars Recipe Tips
- The recipe is pretty straight forward, needing just a few basic main ingredients: gluten-free oats, brown sugar, butter, pumpkin, eggs, and pumpkin pie spice.
- I love using pumpkin pie spice (it's a more budget-friendly way to get a blend of yummy autumnal, warm spices as opposed to buying them all individually), but you can certainly just use cinnamon or any combination of spices you prefer as long as they end up measuring the total pumpkin pie spice measure.
- Be sure to use 100% pure pumpkin puree, NOT the canned pumpkin pie filling!
- Yes, this recipe has butter and brown sugar - not in the traditional healthy recipe realm you find here, but 100% a simple, delicious, traditional flavored Thanksgiving dessert. Life is short - enjoy a dessert you want on Thanksgiving. 😉
- You can make your own oat flour by grinding oats yourself in a food processor or spice grinder (affiliate link). You can also purchase oat flour (like this gluten-free oat flour from Amazon - affiliate link).
- I have not tested this recipe vegan/ dairy free, so I can't guarantee results with substitutions. You could try using a vegan/ dairy-free butter/ margarine substitute - I would expect that to be a better substitution than coconut oil. For an egg substitute, again, I have not tried it, but you could try flax eggs or silken tofu.
- These are pumpkin pie crumble bars. They can get crumbly. 😉
Want More Healthy Dessert Recipes?
Try these Nutrition to Fit healthy dessert recipes for nourishing sweet treats!
- Healthy Baked Pears
- Raspberry Caramel Chocolate Cups
- Dairy-Free Double Chocolate Fudge Cups
- Almond Oat Chocolate Chunk Cookies
- Chocolate Balloon Bowls + 4 Healthy Fillings
- Chocolate Raspberry Avocado Filling
- Chocolate Avocado Truffles
Take a pic of your dessert creations and be sure to tag me (@nutritiontofit, #nutritiontofit) when you make any NTF recipes! Be well!
Pumpkin Pie Crumble Bars (Gluten-Free, Nut-Free)
Made with butter and brown sugar, these simple pumpkin pie crumble bars are a delicious gluten-free pumpkin dessert! A perfect make ahead Thanksgiving dessert!free from: gluten/ wheat, soy, fish, shellfish, tree nuts, peanuts
Servings: 16
Calories: 161kcal
Ingredients
For the Crumble:
- 1 cup old-fashioned oats (certified gluten-free)
- 1 cup oat flour (certified gluten-free)
- ½ cup cold butter
- ½ cup light brown sugar
- 1 teaspoon pumpkin pie spice
For the Pumpkin Filling:
- 15 oz pumpkin puree (1 can)
- 3 large eggs
- ¼ cup light brown sugar
- 2 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350 degrees. Liberally grease a 9x9-inch baking pan with olive oil or butter (or line with parchment paper).
- Combine crumble ingredients using a pastry cutter (or even a fork!) to cut the cold butter into the other ingredients until the mixture is even with pea-sized pieces of butter. Place half the crumble mixture in the bottom of the baking pan and press firmly down. Reserve the other half of the crumble mixture.
- Combine filling ingredients. Pour pumpkin filling over the crumble mixture pressed down in the baking pan. Sprinkle (don't pan!) remaining crumble on top of the pumpkin filling.
- Bake for 35-45 minutes. Allow to cool for one hour at room temperature, and when cool enough transfer to the fridge to cool another two hours. Leave bars refrigerated until serving. Enjoy!
Nutrition
Calories: 161kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 68mg | Potassium: 126mg | Fiber: 1g | Sugar: 11g | Vitamin A: 4360IU | Vitamin C: 1.2mg | Calcium: 31mg | Iron: 1.2mg
Meme says
These turned out so yummy and delicious! Way better than any pumpkin pie I have ever had!
Lindsey Janeiro, RDN, CLT says
Such a great compliment, thank you so much!
Tawnie Kroll says
These were the perfect treat to make to use up my leftover pumpkin puree, thank you!
Liz Shaw says
These look amazing, not to mentioned nutritionally balanced!
Emily Kyle says
Made these with my leftover Thanksgiving pumpkin, SO GOOD!
Lorie says
I had leftover pumpkin from Thanksgiving so these are coming right up!
Natalie says
Putting a batch of these in the oven right now, and it smells amazing!!
Loretta says
These turned out great! I actually doubled the recipe, so it filled a 9x13 pan. The oat topping was the best!
Lindsey Janeiro, RDN, CLT says
Thank you so much, Loretta, I'm glad you enjoyed them! (The topping was my favorite part, too.) Be well! 🙂
Carina says
I usually don't think to come back to leave reviews on recipes, but I just made this today and it was so good!! Thank you for the recipe 🙂
Carrmen Motto says
Oh my goodness sooo delish! Thank you for this recipe
Brenda says
Do you have a recipe for gluten free pumpkin dump cake using king Arthur measure for measure flour. Thank you.
Lindsey Janeiro, RDN, LDN says
I do not, but that's a good idea!
Amy E. Botticello says
My first Fall recipe! Just made these this morning. Turned out really wonderful, too. One question, though: what should the pumpkin texture be when removing from oven? I used a convection bake (risky, I know, on the first try). I am not sure if I overbaked the bars or not. My filling was pulled away from the pan and I could cut a piece straight from the oven. Should the texture be a little jiggly, though, like when you pull out a pumpkin pie from the oven? Thanks again for the recipe!
Lindsey Janeiro, RDN, LDN says
They're definitely supposed to be more like a pumpkin pie filling. I have a feeling yours may have been a bit overcooked (but glad you still enjoyed them!). Next time you cook via convection oven I would try baking at 325 degrees. You may want to try baking more at 30-35 minutes, too - look for that pumpkin pie consistency!
Beth says
Excited to make these? Do you think it'd be possible to freeze them and pull them out the day before I plan to serve them?
Lindsey says
Yes! I've done that before!