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Pumpkin Pie Bars – Dairy-Free & Egg-Free

Pumpkin Pie Bars - Dairy/Egg-Free!

Delicious allergen-friendly pumpkin pie bars – a family favorite.



Graham Cracker Crust

Pumpkin Filling


Graham Cracker Crust

  1.  Pour all the ingredients into your blender and blend away until thoroughly mixed. If you are not using a blender, you can roll the crackers by themselves in a gallon-sized baggie with a rolling pin to crush them. Then combine with oil and sugar until blended. I bet this would help you stir.
  2. Pour into a greased 9″ square pan and bake at 375 degrees for 10 minutes.

Pumpkin Filling

  1. Combine all ingredients in medium saucepan or pot.
  2. Heat on low, stirring constantly, until everything is good and heated through. Maybe 3-5 minutes.  Or, if you prefer to use your high-powered blender, put all ingredients into your blender and blend for several minutes, until thoroughly mixed. This will heat the mixture as well. Be sure, again, to use your tamper to help you blend.
  3. Pour on top of your crust, or if you’re not using a crust, pour into a greased 9″ square pan. You can also use a pie pan.
  4. Put in the fridge to chill, about 2 hours.


You can cover the dish and freeze ahead of time for when you need it.