Gluten free, nut-free Pumpkin pie bar

I am newly gluten free, as of the last 3 months or so. I’m still learning how to navigate a world without wheat, but I’m happy to be doing so.gluten free pumpkin bar

My older son has nut allergies, the kind we don’t want to mess with. A lot of the gluten free/primal recipes I find have nuts of some kind – especially pies and pumpkin related goodies. I see pecan or walnut crusts, almond flour creations – so many ingredients we just can’t have at my house.

I wanted to make a pumpkin pie-ish dessert for Thanksgiving but didn’t feel up to learning to make a gluten free pie crust. I just haven’t tackled pastry yet. I started searching for a good candidate but so many have the ingredients that are forbidden to us.

I finally found a recipe that sounded amazing but is not specifically gluten free. I realized I could adapt it, though and make something for me that is also safe for my son. Here is the original recipe and how I adapted it:

Pumpkin Pie Bars

Gluten Free Pumpkin Pie Bars

1 stick butter
15 gluten free graham crackers, crushed
1/3 cup sugar

1 8 oz pkg. cream cheese, softened
1/2 cup sugar
3 eggs
1 can canned pumpkin (NOT pie filling)
2.5 tsp pumpkin pie spice
1 teaspoon vanilla extract


Preheat the oven to 350 F.
Line a 13 x 9 baking pan with foil and spray with non-stick spray.
Start melting the butter while you prepare the graham cracker crumbs.
Crush the graham crackers – you can put them in a gallon ziploc and use a rolling pin, or use your food processor. Next time I’ll use the food processor, they are not quite as crumbly as traditional graham crackers so they required some muscle to crush by hand.

Prepare the crust: Blend the graham cracker crumbs, melted butter, and sugar, and press into the bottom of the pan. Do not forget the non-stick spray like I did. Bake for 10 minutes, and allow to cool before adding the filling.

Prepare the filling: Blend the cream cheese and sugar together until smooth (use a stand or hand mixer). Add the eggs, mix until blended, then add the pumpkin, spices, and vanilla and mix again. You’ll need to scrape down the sides a couple times to make sure everything mixes well.

Pour the filling over the crust and bake for 25 minutes. Cool in the pan before cutting into bars.

You can make this ahead of time – the crust keeps well and does not get soggy or anything. The kids loved it!


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