These Gluten Free Keto Pumpkin Pie Crumb Bars are so delicious, you could fool anyone who doesn’t eat sugar free or low carb! The ingredients and method are super simple, but sure to impress. Start with a gluten free and sugar free shortbread crust, fill the middle with a classic pumpkin pie filling, then top with gluten free and keto crumble topping.
Can you guys tell that we are HUGE pumpkin fans? It’s probably pretty obvious by now, but just in case, here’s another gluten free and keto friendly pumpkin recipe for you to enjoy for the fall and holiday season! These little bundles of joy are basically like a mashup of crumb bars, and pumpkin pie (duh, hence the name!). We just love crumb toppings on things! That probably makes it more like a “dutch style” pie, right? These pumpkin pie crumb bars are super low in carbs and sugar. So while fall and the holiday season are jam packed with carbs, you don’t have to worry, because these aren’t.
We promise when we say that these bars are fool proof. Truly. It’s hard to mess them up as long as you follow the instructions! You start with a “shortbread” style crust, reserving half of the dough to use as your crumble topping. Then, you bake the crust in a parchment lined baking 8×8 pan for a few minutes to get it to a nice golden brown color. After the crust cools, you fill it with the pumpkin pie filling, then top it with the crumble topping, then bake again. Let it cool for a while, then cut in and enjoy! This recipe is actually based off of our healthy keto apple crumble bar recipes with pecans, so if you’ve tried that one, you know it’s a winner!
Here’s What We Used For These Gluten Free Keto Pumpkin Pie Bars:
- Coconut flour (Bob’s Red Mill)
- Almond flour (Bob’s Red Mill)
- Granular sugar free sweetener (Swerve Granular)
- Pumpkin pie spice (store bought or homemade – see recipe details in notes below)
- Xanthan gum
- Kosher salt (Diamond Kosher)
- Cold unsalted butter (cold is the key to the crispy shortbread crust!)
- Pure pumpkin puree (not pumpkin pie filling)
- Vanilla extract
- Egg, room temperature
- Serve with: low carb ice cream, homemade keto salted caramel sauce or ChocZero’s caramel sauce! Use code ‘AFullLiving’ for 10% off on their website!
If you’re an experienced gluten free and keto baker, feel free to skip to the recipe card. If you’re not, we do recommend reading through all of the notes and steps carefully. The process (and having patience), is super important to a delicious pumpkin pie crumb bar recipe, and we made sure to include lots of tips and tricks!
Why Is Cold Butter So Important For These Gluten Free Keto Pumpkin Pie Crumb Bars?
For this recipe, and many of our recipes that include a crumble topping (kinda like these healthy keto apple crumble bars or this no sugar added sweet potato casserole) we use cold butter! Grandma taught me this trick, but cold butter will help you achieve a “crispier” texture. For this application we are kind of making a shortbread crust, and then of course the crumbly topping that we want to crisp up a bit. This article explains a bit more of why different temperatures of butter are good for different applications. Basically, for these healthy apple crumble bars, we want some crispier bits, and cold butter helps us achieve that. Why? Because cold butter won’t full integrate into the crust, so when it bakes, some water releases, creating a more “flaky” or “layered” texture.
How Do I Make My Own Pumpkin Pie Spice Blend at Home?
Pumpkin pie spice is easy to make at home with just a few spices! You can also buy it easily at almost any store in the fall season. Here’s some on Amazon. To make your own pumpkin pie spice, combine 4 tbsp of ground cinnamon, 1 tbsp ground ginger, 1 tbsp ground nutmeg, 2 tsp ground allspice, 2 tsp ground cloves and a bit of ground cardamom, try about 1/4 tsp (if you want, we love cardamom!) As always, adjust seasonings to taste.
Do I Need Xanthan Gum For This Recipe?
Xanthan Gum is pretty necessary for this recipe, but we would say it’s not 100% neccesary. If you don’t have it, don’t fret too much. We love it because you just use a small amount, and it makes things hold together very well. To us, it’s a very necessary part of gluten free baking. Without the traditional gluten that holds things together when working with regular flour, it can be tricky to get things to stick properly.
We use the xanthan gum in the crust, the crumb topping and in the pumpkin pie filling to get the pumpkin filling to thicken up and set nicely. Technically you could make the crust and crumble topping without it, but it just won’t stick and hold together quite the same. Basically, we think you should get some xanthan gum to make your life easier! It’s super affordable and easy to find.
Do I Really Have To Let These Bars Cool for 2 Hours Before Eating?
Honestly, yes. The most important part of this whole recipe is allowing everything to cool and set properly so it doesn’t fall apart in a gloopy mess. Especially when dealing with pumpkin, which is quite a wet ingredient, be sure to allow the filling to fully set, so that it doesn’t run out of the bar. Also, the crust should be quite cool before adding the filling and the crumble topping. The key to these bars is waiting until they are nice and set. Trust, it, it’s worth the wait!
Love This Recipe? Check Out These Other Keto Pumpkin Recipes:
- Gluten free keto pumpkin pancakes
- Creamy keto pumpkin alfredo with turkey and rosemary
- Keto bulletproof pumpkin spice coffee
- Keto and gluten free pumpkin chocolate chip cookies
- Death by chocolate healthy fudgy keto pumpkin brownies
- Warm baked pumpkin goat cheese dip with bacon and sage
Tools We Used For This Recipe:
- Measuring Cups
- Measuring Spoon
- Nesting Bowls
- 8×8 Baking Pan
- Parchment Paper
- Baking Spray
- Bench Scraper
- Rubber Spatula
Want to get supplies for this recipe or shop our keto kitchen or pantry? We’ve linked our favorites above and right here in our Amazon Store! A Full Living is a participant in the Amazon Services LLC Associate program, an affiliate advertising program designed to promote a means for sites to earn advertising fees by linking products to amazon.com. We only share products we use and love. It doesn’t cost you anything extra to shop using our links, but we earn a small commission that helps us keep this site going!
How to Make These Gluten Free Keto Pumpkin Pie Crumb Bars:
Preheat the oven to 375°F. Grease an 8×8 baking sheet, then line with parchment. In a large bowl, combine all of your ingredients for your crust, pressing together until a dough forms. Cut the dough in half, refrigerating half for the crumb topping later. Press half of the dough into your pan. Bake your crust for 10-15 minutes until golden brown. Cool for 15-20 minutes.
In a separate bowl, combine all of your filling ingredients, whisking to combine. Pour your filling into your cooked crust, then top with the crumb topping, pressing down lightly on the crumb topping to adhere to the crust. Bake for 20-25 minutes until golden brown on top. Allow to cool completely before cutting, about 2 hours.
Cut into 12 pieces, and serve. Serve with low carb ice cream, keto salted caramel sauce, or whipped cream. Store in the refrigerator.
If you get a chance to try this recipe, let us know what you think, would ya?! Leave us a comment, or catch up with us on Facebook or Instagram, or pin to your favorite Pinterest board for later. We love sharing your versions of our creations over on Instagram @afullliving!
Thanks for stopping by! Be sure to subscribe to our email newsletter so you’re the first to know about new recipes we post on our blog.
If you love this recipe, please consider sharing it with a friend and also leaving a rating and comment so others can find this recipe. Thank you for your support!
Until Next Time,
Briana & Chamere
Gluten Free Keto Pumpkin Pie Crumb Bars
For the crust and crumble topping:
- 2 cups superfine almond flour
- 1/4 cup coconut flour
- 9 tbsp Swerve granular
- 1/2 tsp pumpkin pie spice
- 1/2 tsp kosher salt
- 1/4 tsp xanthan gum (optional but recommended)
- 8 tbsp unsalted butter, cold and cut into small chunks
For the pumpkin filling:
- 1 can pure pumpkin puree
- 2 tsp vanilla extract
- 1/2 cup Swerve granular
- 1.5 tsp pumpkin pie spice
- 1/4 tsp xanthan gum
- 1/4 tsp kosher salt
- 1 whole egg, room temperature
- Preheat the oven to 375°F. Grease an 8×8 baking sheet, then line with parchment. In a large bowl, combine all of your ingredients for your crust, pressing together until a dough forms. Cut the dough in half, refrigerating half for the crumb topping later. Press half of the dough into your pan. Bake your crust for 10-15 minutes until golden brown. Cool for 15-20 minutes.
- In a separate bowl, combine all of your filling ingredients, whisking to combine. Pour your filling into your cooked crust, then top with the crumb topping, pressing down lightly on the crumb topping to adhere to the crust. Bake for 20-25 minutes until golden brown on top. Allow to cool completely before cutting, about 2 hours.
- Cut into 12 pieces, and serve. Serve with low carb ice cream, keto caramel sauce, or whipped cream. Store in the refrigerator.
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.