Gluten Free Pumpkin Bars

Gluten-Free Sugar-Free Pumpkin Bars Recipe

If pumpkin pie is a must-have at your Thanksgiving meal but you’re on a grain-free diet or perhaps just want a new way to present that classic flavor, this Gluten-Free Sugar-Free Pumpkin Bars recipe is what you need!

This recipe tastes like pumpkin pie but has an almond flour crust and is cut into bars. Think of it as the more relaxed, super casual cousin of the more sophisticated, traditional pumpkin pie.

This recipe is not only gluten- and grain-free, but sugar-free, too. With the use of Swerve, a zero-calorie, non-glycemic, cup-for-cup sugar substitute, you can make this recipe have just the right amount of sweetness without the blood sugar spike of traditional sugar.

This recipe is particularly great if you’re baking for a blend of diets this holiday, but also just as good if you just want a healthier option to end your meal with instead of a sugar spike.

Gluten Free Pumpkin Bars recipe

4.41 from 5 votes
Gluten Free Pumpkin Bars
Print Recipe

Gluten-Free Sugar-Free Pumpkin Bars Recipe

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 12 bars
Author: Gluten Free & More


  • 1 stick unsalted butter softened
  • ¾ cup Swerve Brown divided
  • cups blanched almond flour
  • 1 teaspoon kosher or fine sea salt divided
  • 2 large eggs
  • ¼ cup Swerve Granulated
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 1 (15-ounce) can pureed pumpkin (not pumpkin pie filling)
  • cups heavy cream


  • Preheat the oven to 325 degrees. Line a 9- by 12-inch baking pan with parchment paper, allowing a 2-inch overhang.
  • In a mixer, preferably fitted with a paddle attachment, cream together the butter and ¼ cup Swerve Brown on medium speed for 2 minutes. Add the almond flour and ½ teaspoon salt and beat on low speed until combined. Press the dough very firmly into the prepared pan. Bake for 20 minutes or until lightly browned. Let cool.
  • Raise oven temperature to 425 degrees.
  • In a mixing bowl, combine the eggs, ½ cup Swerve Brown, ¼ cup Swerve Granulated, cinnamon, cloves, ginger and ½ teaspoon salt. Whisk well. Add the pumpkin and cream and whisk until smooth. Pout the filling into the cooled crust, spreading evenly. Bake for 10 minutes then reduce oven temperature to 325. Bake for another 30 minutes or until fully set. Let cool completely before cutting into rectangles.


Nutrition Facts Pumpkin Bars


The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Almond Flour Bars Pumpkin Swerve Thanksgiving
Previous Post

Is Cream Cheese Gluten Free?

Next Post

Gluten-Free Chestnut Cranberry Dressing Recipe

  1. Swati
    November 17, 2018

    Very nice recipe!!

  2. Kristen Ziegfeld
    September 17, 2021

    Could you substitute coconut milk for the cream to make it dairy-free?

    1. Gluten Free & More
      September 20, 2021

      Yes, I think that would work. Make sure to use full-fat canned coconut milk, not the coconut milk beverage from the refrigerated section — you’ll need the thicker milk from the can.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

eBook - Summer - (Beat the Heat)_Page_01

Enter your Email below to recieve a free Ebook!

This will add you to our recipe of the week list as well!