Gluten-Free Vegan Pumpkin Pie Crumb Bars with Almond Flour
These wholesome crumb bars combine the warm spices of traditional pumpkin pie with a satisfying oat-pecan crumble topping. The almond flour base creates a tender, nutty foundation while coconut cream and maple syrup provide natural sweetness without dairy or refined sugar. Perfect for autumn gatherings, holiday desserts, or anyone following gluten-free and vegan diets. The bars hold their shape beautifully when cooled completely and offer a delightful contrast between the creamy spiced pumpkin filling and crunchy crumb layers.
Ingredients
- 1 cup blanched almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ⅓ cup coconut oil, softened
- 2 tablespoons creamy almond butter
- ⅓ cup coconut sugar
- 1 cup gluten-free rolled oats
- ½ cup pecans, chopped
- ¾ cup organic pumpkin puree
- ½ cup canned coconut milk, coconut cream on top only
- 2 tablespoons maple syrup
- 2 tablespoons coconut sugar
- 2 tablespoons tapioca starch
- 2 teaspoons vanilla extract
- ¼ teaspoon sea salt
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon allspice
Instructions
- 1
Preheat oven to 350 degrees F and line an 8x8-inch pan with parchment paper or foil and grease lightly
- 2
Combine all crust ingredients in large bowl and mix at low speed until crumbly but combined
- 3
Reserve 1 cup of crumb mixture for topping and press remaining mixture evenly into bottom of prepared pan
- 4
Bake crust for 10 minutes
- 5
Combine all filling ingredients in blender and blend until fully combined
- 6
Remove partially baked crust from oven and pour on pumpkin filling
- 7
Top with reserved crumb mixture
- 8
Return to oven and bake for 30 minutes or until lightly browned on top and toothpick comes out clean
- 9
Cool completely before cutting into 16 squares
Tips
Use only the thick coconut cream from the top of the can for richest texture and avoid stirring the coconut milk.
Make sure to use plain pumpkin puree rather than pre-seasoned pumpkin pie filling to control sweetness and spicing.
Cool bars completely in refrigerator before cutting for cleanest slices that hold their shape.
Good to Know
refrigerator in airtight container
can be made 1 day ahead and stored covered in refrigerator
serve chilled or at room temperature cut into squares
Common Mistakes
avoid stirring coconut milk to prevent thin filling
cool completely before cutting to avoid crumbling
Substitutions
Vegan Options
Gluten-Free Swaps
Nut-Free Alternatives
FAQ
Can I substitute regular flour for almond flour?
Regular flour will change the texture and make it non-gluten-free. Use a 1:1 gluten-free flour blend as the closest substitute maintaining the intended dietary benefits.
How long do these bars keep in the refrigerator?
Store covered in refrigerator for up to 5 days. The bars actually improve in flavor after the first day as spices meld together.
Can I freeze these pumpkin crumb bars?
Yes, wrap individual bars tightly and freeze for up to 3 months. Thaw in refrigerator overnight before serving for best texture.