Easy gluten-free pumpkin pie bars with a sweet and buttery oatmeal streusel topping!
Just in time for Thanksgiving I have another pumpkin recipe for you guys! I’ve never been a huge fan of baking pies, as the crust can be super fussy and is hard to make gluten-free! The smell of oatmeal and cinnamon baking in the oven reminds me of Fall, and melds perfectly with sweet pumpkin filling.
I used a mix of gluten-free oats and oat flour, to help the streusel have a more traditional texture like when using all-purpose flour. This streusel crust and topping can be used with any fruit filling variation and makes an amazing crumble topping!
The crust and topping is buttery and crispy. You can use butter or ghee, either works perfectly! I added 2 tbsp of my favourite Lee’s Provisions Maple Baby Ghee for that extra maple, Fall flavour. If you don’t have any maple flavoured ghee, try adding a couple of tablespoons of maple syrup to get that same flavour.
Eat them as is, or top them off with some whipped cream (coconut whipped cream is great too).
These are a treat for anyone in the family, even those who are not gluten-free! Check out the recipe below!
Pumpkin Pie Streusel Bars
Yield: 16 bars
For the crust and topping:
1 1/4 cups gluten-free oat flour (pulse oats in food processor or blender)
2 cups gluten-free rolled oats
1 tablespoon cinnamon
1 cup brown sugar
1/4 teaspoon salt
3/4 cup + 2 tablespoons unsalted butter or ghee, melted (I use 2 tbsp of Lee’s Maple Baby Ghee)
For the filling:
1 15-ounce can (about 2 cups) 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
1. Preheat the oven to 350∞F. Line an 8″ x 8″ pan with parchment paper and set aside.
2. 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. Bake for 18-22 minutes or until lightly golden brown. The crust will bubble during baking. 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 tablespoons of the remaining oat topping over the filling. It will be a very thick layer and don’t worry if some of it sinks 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 as is or with whipped cream! Cool completely before covering. Store at room temperature for up to 2 days or in the refrigerator for up to 4 days.
*If you want to make your own pumpkin spice mix: 1 teaspoon cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon allspice, and 1/4 teaspoon nutmeg.