Foolproof Gluten-Free Pumpkin Pie Crumble Bars

Pumpkin pie is, in my opinion, one of the best foods on the planet. And while it’s hard to beat a perfectly flakey pie crust, this gluten-free pumpkin pie crumble bar is up for the task. It’s got that perfect pumpkin custard in the middle but instead of pie crust, you get the flavorful, crumbly, sweet, crunchy goodness of a crumble bar to go with it. And if you’re anything like me and love having leftover pumpkin pie for breakfast, then these homemade pumpkin bars are about to make you so, so happy. 

Making Gluten-Free Pumpkin Pie Crumble Bars

One of the nicest things about making pumpkin pie crumble bars instead of a traditional pie is that it’s basically impossible to screw up the crust. There’s minimal technique involved and so long as you don’t overwork the crumble mixture, you’ll end up with a crust that holds together nicely and crumbles perfectly. 

The Crust

For the crumble crust, you’ll be combining rolled oats, oat flour, brown sugar, cold butter, spices, and a bit of salt. You want to mix this together with a pastry cutter or fork until you have a crumbly mixture that comes together when pressed. You want there to still be little bits of butter to create a lighter texture. Resist overworking the crumble or adding more moisture as this will result in a tough crust that’s no fun to eat. 

Here’s a great article on how to cut in butter. 

If you want to make this recipe vegan, simply swap the butter for coconut oil or vegan butter substitute. Just make sure it’s cold when you mix it in and you’ll be good to go.

Set aside one cup of the crumble mixture and then press the rest of it into an 8×8-inch baking pan lined with parchment paper. Bake the crust at 350° Fahrenheit for 10 minutes until the edges just barely start to turn golden. 

The Spices

I like to make my own pumpkin pie spice blend because it always seems so much more flavorful than the store-bought blends. Plus, this allows me to tweak the spices to my liking. 

My blend includes cinnamon, ginger, nutmeg, cloves, and allspice. The measurements in the recipe make more than you’ll need for this crumble. You can store the rest in an airtight container and use it in any recipe that calls for pumpkin spice. 

You can also, of course, use store-bought pumpkin spice and the recipe will still be absolutely delicious. 

The Filling

While the crust is baking, you’ll combine pumpkin puree, coconut cream, almond butter, maple syrup, brown sugar, cornstarch, spices, vanilla, and salt in a blender. Blend on high until everything is combined and smooth. 

Remove the crust from the oven and pour the pumpkin mixture over the crust. Smooth it out into an even layer. Take the reserved crumble and scatter it evenly over the top of the pumpkin mixture. Press it down lightly to make sure it’s making good contact with the pumpkin layer.  

Return the crumble to the oven and bake for another 30 minutes, until the pumpkin is set and the crumble topping is beginning to turn golden brown. 

Remove from the oven and let cool completely before slicing and serving. Store leftovers in the fridge for 3-4 days or in the freezer for up to 3 months. 

The End Result

The combination of smooth, creamy pumpkin filling and sweet, crunchy crumble crust is honestly out-of-this-world good. And the fact that this pumpkin crumble bar is so much easier to put together and is basically fool-proof makes it superior to pumpkin pie in my mind. 

While I’m not trying to dethrone the undisputed queen of Thanksgiving desserts, I do highly suggest you give this gluten-free pumpkin pie crumble bar a try in place of your traditional pie and see for yourself why I’m officially obsessed with this fall dessert. 

Other Posts You May Like…

Gluten-free Pumpkin Pie Crumble Bars

These easy pumpkin bars combine the classic creamy pumpkin filling with an crunchy crumble crust for a perfect foolproof fall dessert.

Print Recipe Pin Recipe

Course Dessert

Servings 12

Ingredients

  

For the Pumpkin Pie Spice

• 3 tablespoons cinnamon
• 1 tablespoon ginger
• 2 teaspoons nutmeg
• 1 teaspoon cloves
• 1 teaspoon allspice

For the Crumble

• 1 cup (100 grams) rolled oats
• 1 cup (100 grams) oat flour
• ½ cup (120 grams) brown sugar
• ½ cup (114 grams) cold butter* cut into small cubes
• 1 teaspoon pumpkin pie spice
• ¼ teaspoon salt

For the Filling

• 1 cup (245 grams) pumpkin puree
• ½ cup (115 grams) canned coconut cream
• ⅛ cup (32 grams) almond butter
• ⅛ cup (30 grams) maple syrup
• ⅛ cup (30 grams) brown sugar
• ⅛ cup (20 grams) cornstarch
• 2 teaspoons pumpkin pie spice
• 1 ½ teaspoons vanilla
• ¼ teaspoon salt

Instructions

 

• Preheat the oven to 350° Fahrenheit. Line an 8×8-inch baking pan with parchment paper and set aside.
• Make the pumpkin pie spice by combining the cinnamon, ginger, nutmeg, cloves, and allspice in a small bowl. Whisk to combine. Transfer to an airtight container and set aside.**
• To make the crust, combine the rolled oats, oat flour, brown sugar, cold cubed butter, pumpkin pie spice, and salt in a large bowl. Using a pastry cutter or two forks, cut in the butter until you get a crumbly mixture with small pieces of butter throughout. You don’t want to completely cream the butter into the mixture or you’ll end up with a tough, oily crust. The crust mixture should hold together when pressed.
• Remove one cup of the crumble mixture and set aside. Transfer the remaining crumble mixture into the prepared baking dish and press it into an even layer. Place the crust in the preheated oven and bake for 10 minutes, until the edges are just starting to turn slightly golden.
• While the crust is baking, prepare the pumpkin filling. Combine the pumpkin puree, coconut cream, almond butter, maple syrup, brown sugar, cornstarch, pumpkin pie spice, vanilla, and salt in a blender. Blend on high until everything is combined and smooth.
• Pour the pumpkin filling over the par-baked crust and smooth it into an even layer. Take the reserved crumble and scatter it evenly over the top of the pumpkin mixture. Press it down lightly to make sure it’s making good contact with the pumpkin layer.
• Return the crumble to the oven and bake for an additional 30 minutes, until the pumpkin is set and the crumble topping is beginning to turn golden brown.
• Remove from the oven and let it cool completely before slicing and serving. Store leftovers in the fridge for 3-4 days or in the freezer for up to 3 months.

Notes

*Coconut oil and vegan butter substitute work well for a vegan option.

**Extra pumpkin pie spice can be stored at room temperature for 6-12 months.