Gluten-Free Pumpkin Pie Streusel Bars

These Gluten-Free Pumpkin Pie Streusel Bars are a delightful twist on traditional pumpkin pie. With a buttery gluten-free crust, creamy pumpkin filling, and crunchy streusel topping, theyre perfect for fall gatherings or holiday desserts.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 3/4 cup packed light brown sugar
• 1/2 cup old-fashioned rolled oats
• 1/2 cup chopped pecans or walnuts
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup cold unsalted butter, cut into small pieces
• 1 15-ounce can pumpkin puree
• 1 14-ounce can sweetened condensed milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Instructions:

Preheat oven to 350F 175C

Grease a 9x13-inch baking dish and line with parchment paper, leaving an overhang

In a large bowl, mix together gluten-free flour, brown sugar, oats, nuts, spices, and salt

Add cold butter pieces and mix until crumbly

Reserve 1 1/2 cups of the mixture for the streusel topping

Press the remaining mixture into the bottom of the prepared baking dish to form the crust

In another bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, vanilla extract, spices, and salt until smooth

Pour pumpkin mixture over the crust in the baking dish and spread evenly

Sprinkle the reserved streusel mixture evenly over the pumpkin layer

Bake in preheated oven for 45-50 minutes or until set and the streusel is golden brown

Allow to cool completely in the pan on a wire rack before cutting into bars

Refrigerate any leftovers