Gluten-Free Pumpkin Pie Streusel Bars

Gluten-Free Pumpkin Pie Streusel Bars on My Baking Addiction

These super easy gluten-free pumpkin pie bars have an oat-based streusel crust as well as topping and are sure to be a hit at the Thanksgiving dessert table!

While I prefer pie to cake and other desserts, I don’t make pies very often because I find pie crust to be too fussy. Not only that, but I usually don’t even like the taste of pie crust and I’m more than perfectly content with just the filling. All of those problems go out the window with these pumpkin pie streusel bars! The crust couldn’t be simpler and it doubles as a streusel topping.

Pumpkin Pie Streusel Bars on MyBakingAddiction.comI sometimes find classic pumpkin pie a little boring and if given the option between it and something else, I have to admit, I normally reach for something a little more out of the ordinary. That’s why I loaded these pumpkin pie bars with streusel! Who can resist a thick layer of buttery, crisp streusel?

Just like in my last post (these gluten-free apple spice cookies), I used a mix of oats and oat flour, which makes this a great recipe to start off with if you’re new to gluten-free baking. They’re also coincidentally 100% whole grain. More importantly, nobody will be able to tell that these are gluten-free or whole grain! The texture of the streusel is just like that of one with all-purpose flour and I was also generous with the cinnamon, which covers up any whole grain taste.

Gluten Free Pumpkin Pie Bars on MyBakingAddiction.comYou can either top these bars off with whipped cream or for even more of a treat – this salted maple caramel sauce! It’s quick, easy and there’s no candy thermometer needed. If you prefer cream, 1 cup of cream yields about 2 cups of whipped cream, which is just the right amount for these bars. I like to add a tablespoon of powdered sugar while I’m beating the cream and to briefly beat in a teaspoon of vanilla once my whipped cream has reached the soft peak stage.

Whether or not you have a gluten-free family member at Thanksgiving, these pumpkin pie streusel bars would make an awesome addition to your dessert table!

Gluten-Free Pumpkin Pie Streusel Bars

Yield: 16 bars

Prep Time: 20 minutes

Cook Time: 64 minutes

Ingredients:

For the crust and topping:
1 1/4 cups certified gluten-free oat flour*
2 cups certified gluten-free rolled oats
1 tablespoon cinnamon
1 cup brown sugar
1/4 teaspoon salt
3/4 cup + 2 tablespoons unsalted butter, melted and cooled slightly

For the filling:
1 15-ounce can pumpkin puree
2 large eggs
1/3 cup granulated sugar
1/3 cup brown sugar
2 1/2 teaspoons pumpkin pie spice**
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup evaporated milk

Directions:

1. Preheat the oven to 350∞F. Line an 8" x 8" pan with parchment paper and set aside.

2. Prepare the crust and topping. In a large mixing bowl, stir together the oat flour, oats, cinnamon, sugar and salt. Stir in the butter until well combined.

3. Pat half of the mixture firmly onto the bottom of the prepared pan.

4. Bake for 18-22 minutes or until lightly golden brown. The crust will bubble a little during baking.

5. Let the crust cool for 5-10 minutes while preparing the filling.

6. In a large mixing bowl, stir together all the filling ingredients. Pour evenly over the crust and bake for 12 minutes.

7. Remove from the oven and add walnut-sized pieces of the remaining oat mixture over the filling. It will be a very thick layer and some of it will sink a little into the filling. Bake for another 30 minutes or until the filling is golden brown and firm and the middle is set.

8. Let cool for 1 hour and serve with whipped cream or maple caramel sauce.

Cool completely before covering. Store at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Notes:

* To make oat flour, pulse quick or rolled oats in a food processor or coffee grinder until finely ground.
** If you don't have pumpkin pie spice on hand, make your own using 1 teaspoon cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon allspice, and 1/4 teaspoon nutmeg.

Recipe from TexanErin

by Erin Dooner

Hi there! I'm Erin and I'm the blogger behind Texanerin Baking, which focuses on making healthier desserts that taste just as delicious and decadent as their unhealthy counterparts. I also firmly believe that no meal is complete without at least a little dessert and that we'd all be a bit happier if we'd just indulge in more cheese and carbs.

more by Erin »

36 Responses to “Gluten-Free Pumpkin Pie Streusel Bars”

  1. Sarah @ SnixyKitchen — November 11, 2014 at 2:03 am

    The buttery streusel topping DOES look irresistible. And it adds a much-needed textural element to creamy pumpkin pie. Yum!

    • Jamie — November 11th, 2014 at 8:51 am

      Sarah-
      Thanks for visiting!

      -Jamie

  2. KimD. — November 11, 2014 at 8:01 am

    Hello can you double this recipe and if so are their any changes to the recipe. Thank you..

    • Erin @ Texanerin Baking — November 11th, 2014 at 12:56 pm

      Doubling the recipe should be fine for a 9×13 pan. You may have to add a few minutes to the baking time but not much. I hope you’ll enjoy the bars!

    • Erin @ Texanerin Baking — November 26th, 2014 at 10:14 am

      Another reader doubled this recipe and said the bars turned out extremely thick in a 9×13. So to be on the safe side, I suggest using two 8x8s if you want to double the recipe. :)

  3. Abbie @ Needs Salt — November 11, 2014 at 10:48 am

    Holy. Streusel is pretty much my favorite thing on planet earth, so you can imagine how much I’m swooning over these pumpkin bars. Gorgeous!

    • Erin @ Texanerin Baking — November 11th, 2014 at 5:24 pm

      Thanks, Abbie! I’m with you on the streusel thing. It goes so well on top of pretty much everything!

  4. ashwini — November 11, 2014 at 12:47 pm

    Drooling ….. thanks for the recipe. Been on the lookout for some whole grain desserts for THE turkey day. Will try over the weekend

    • Erin @ Texanerin Baking — November 11th, 2014 at 5:25 pm

      I hope that your trial run goes well and that they’ll be enjoyed by everyone on Thanksgiving!

  5. Jennifer @ Show Me the Yummy — November 11, 2014 at 1:13 pm

    I’m not a huge pumpkin pie fan, so I’m extra excited about this streusel!!! Yum!

    • Erin @ Texanerin Baking — November 11th, 2014 at 5:25 pm

      Same here! Pumpkin pie is okay but load on some streusel and it’s so much better. :)

  6. Kate @ Diethood — November 11, 2014 at 2:44 pm

    Yes! Who needs a pie crust when you can have all the creaminess, instead! With a bit of oat crunch, of course. These are wonderful!!

    • Erin @ Texanerin Baking — November 11th, 2014 at 5:26 pm

      Thanks, Kate! And I totally agree. Forget regular crust – it’s all about the streusel. ;)

  7. Mercedes@Satisfy My Sweet Tooth — November 11, 2014 at 8:15 pm

    I my goodness that crust and streusel are making my mouth water! What a great twist on a classic!

    • Erin @ Texanerin Baking — November 12th, 2014 at 3:15 am

      Thanks, Mercedes! Twists on classics are always fun, aren’t they? :)

  8. Susan S. — November 12, 2014 at 10:29 am

    These look fabulous!! Thank you!

    • Erin @ Texanerin Baking — November 12th, 2014 at 5:01 pm

      Thanks, Susan! I hope you get a chance to try them. :)

  9. Nichole — November 12, 2014 at 6:45 pm

    Looks Yummy! That might be perfect to bring to Thanksgiving this year!

    • Jamie — November 12th, 2014 at 7:28 pm

      Nichole-
      I hope you get the chance to try them! Thanks for stopping by.

      -Jamie

  10. Tara — November 13, 2014 at 12:35 pm

    If I (thankfully) don’t have to worry about a gluten allergy, can I use regular flour and oats? Would the amounts be the same? This looks absolutely delicious..looking forward to making it for Thanksgiving!

    • Erin @ Texanerin Baking — November 13th, 2014 at 4:11 pm

      You can use the same amount of regular rolled oats (the oats are actually the same – the GF ones just haven’t been contaminated with gluten during processing) but I haven’t tried using all-purpose flour in place of oat flour. It’s a little different so I wouldn’t recommend it. But what you can do is take rolled oats and process them in a coffee grinder or food processor until you have flour. That way there’s nothing extra to buy. I hope you’ll enjoy them! :)

      • Tara — November 16th, 2014 at 3:00 pm

        Brilliant idea! Thanks for the response!

        • Jamie — November 16th, 2014 at 3:39 pm

          Tara-
          Thanks for stopping by!

          -Jamie

  11. mily — November 16, 2014 at 5:47 pm

    This treat looks delicious and just in time for Thanksgiving! The picture was taken very well capturing the beauty of the treat itself. As soon as I saw it, I knew I had to try and make it at home. The best part is the fact that it is a gluten free treat!!! Perfect for anyone to enjoy!!!

    • Erin @ Texanerin Baking — November 17th, 2014 at 6:04 am

      Thank you, Mily! I’m so happy that the pictures enticed you to make the bars. I hope that you’ll enjoy them as much as I did!

  12. michele — November 22, 2014 at 7:39 pm

    This sounds delicious. Is there a way to make it non-dairy?

    • Jamie — November 22nd, 2014 at 9:44 pm

      Michele-
      You might try coconut oil to substitute for the butter in the crust and maybe almond or cashew milk in the filling. I have not tried these substitutions but I think they will work. I hope this helps.

      -Jamie

    • Erin @ Texanerin Baking — November 23rd, 2014 at 9:12 am

      Hi, Michele! I use coconut oil most of the time, except in crusts and streusels. If you want to use coconut oil, you need to reduce the amount or else it’ll spread a lot be kind of greasy. So for those bars, I’m guessing 3/4 cup or 3/4 cup + 1 tablespoon would be the right amount. It’s just a guess, though. Using a dairy-free butter sub would be a safer bet. And for the evaporated milk, I’d use full-fat canned coconut milk (they may give these bars some coconut flavor, but I’m not sure as I haven’t tried it). I hope that helps!

  13. Anna — November 26, 2014 at 2:40 am

    I doubled the recipe and baked it in a 9 x 13 and while it looks and smells yummy, it is way to thick to be bars. The top of the bars are the same height as the baking dish. I think less pumpkin mixture would’ve been better.

    • Erin @ Texanerin Baking — November 26th, 2014 at 10:27 am

      I’m sorry that they came out too thick when doubled! I think my bars were about 1″ or maybe 1 1/4″ tall and a 9″x13″ pan has a little less than double the area of an 8″x8″ pan so I’m not really sure what could have happened to cause them to be so tall. Thanks for your feedback and I hope that they’re still enjoyable!

  14. Susan Gardner — October 13, 2015 at 7:28 pm

    I’m disappointed in my bars. They don’t look anything like the one’s in the picture. The topping is in lumps. Any suggestions?

    • Erin — October 14th, 2015 at 3:59 am

      I’m sorry that they didn’t come out well for you! Did you make any subs or changes to the recipe? I can imagine the topping coming out lumpy if you used all-purpose flour instead of oat flour or some kind of butter sub in place of the butter. I’ve made these a few times and have never had that issue so I’m not sure what else it could be. I hope they at least taste good. :)

  15. Tricia — November 28, 2015 at 4:11 pm

    Hi Erin.  Just wanted to let you know that I made your pumpkin streusel bars for my traditional day after Thanksgiving – Thanksgiving.  We do our Thanksgiving the day after so that I have more time to prepare.  Anyway, your pumpkin bars were spectacular.  I made the salted caramel maple sauce as well.  These were delicious.  We are not gluten free people but they looked so good, I had to try.  I was able to find the gluten free oat flour.  Oh, the one thing I will note for others, because of the crumble thing on top, it’s hard to know if the pumpkin filling is set even if you stick a knife in it.  I ended up cooking the pie filling 10 minutes longer just to be sure.  It came out perfect.  Thank you again.  

    • Erin — November 29th, 2015 at 4:33 am

      Hi Tricia! I love that you celebrate Thanksgiving the day after Thanksgiving. More time to prepare is always good. ;) I’m so happy that you enjoyed the bars and the maple sauce! Since you’re not gluten-free, if you find non-gluten-free oat flour in the future that’s cheaper than the gluten-free oat flour, you could definitely use that. It works the same! (unlike some other gluten-free flours which are not at all the same as gluten-containing flours). Thanks a ton for your feedback and for your tip concerning the topping / filling. :)

  16. Vivian — December 9, 2015 at 12:41 pm

    If you use oatmeal has gluten, oats is not gluten-free, beware

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