Whole Wheat Crustless Pumpkin Pie Bars(Dairy Free Option)

by Heidi @ Food Doodles on October 4, 2013

All the goodness of pumpkin pie, in convenient bar form, with no crust.  Made with whole wheat flour and recipe has a dairy free option!

Crustless Pumpkin Pie Bars

I made it all the way till October before sharing anything pumpkin with you!  I’d say that’s quite the achievement, although I did break out the first can for myself 2 weeks ago.  I couldn’t help it!   Have you been into the pumpkin yet?

Crustless Pumpkin Pie Bars

My husband is just crazy for pumpkin pie.  The only thing about pumpkin pie that I don’t particularly like making is the crust, so this solves that.  Although if you wanted to use this for the filling in your favorite crust you can absolutely do that as well.  As it is though, this is so easy to throw together.  It takes awhile in the oven because I like the filling nice and thick, but if you’d prefer to bake it for less time simply divide the batter between 2 dishes instead of using just one.  You can even bake it in pie plates to make it feel even more like traditional pumpkin pie.  I haven’t tried it yet but little individual pumpkin pies could be fun too!  It’s incredibly delicious and so simple, I hope you’ll give it a try.


It seems like it’s already the season for being sick(at least if you have little kids like me) so you’ll excuse the late post, and the lack of writing in this post.  I’ll be back soon with more to share with you 🙂  Enjoy!


Crustless Pumpkin Pie Bars


Whole Wheat Crustless Pumpkin Pie Bars(Dairy Free Option)
Prep Time
10 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 15 mins
Servings: 9 -12 slices or squares
Author: Heidi @ Food Doodles
  • 3 tablespoons butter sub coconut oil for dairy free
  • 3/4 cup sucanat or brown sugar
  • 2 large eggs
  • 1 3/4 cups pumpkin
  • 1 1/2 cups whole milk
  • 2 teaspoons vanilla
  • 1/2 cup white whole wheat
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon sea salt
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon allspice
  • 3/4 teaspoon ginger
  • 3/4 teaspoon nutmeg
  1. Preheat oven to 350 degrees. Butter an 8x8 square baking dish and set aside.
  2. Beat the butter and sugar until fluffy. Add the eggs, one at a time, beating until fully incorporated. Finally, beat in the pumpkin, milk and vanilla.
  3. In a separate bowl stir together the flour, baking powder, salt, cinnamon, allspice, ginger, and nutmeg. Add the dry ingredients to the wet and mix well.
  4. Pour the batter into the previously prepared baking dish and spread evenly.
  5. Place in the oven and bake for 60-65 minutes until a toothpick inserted into the center comes out clean.
Recipe Notes

To easily make this recipe dairy free sub soft(but not melted) coconut oil for the butter and 1 12 oz or 370ml can of coconut milk for the whole milk.

The original recipe called for evaporated milk, but I prefer to avoid cans wherever possible, but if you prefer it this is an option as well. If you'd like these to be a little richer, considering using half and half or even cream for a really decadent treat.

The original recipes also makes much thinner "bars" by dividing this batter between 2 - 9" round baking dishes and only baking for 50-55 minutes, if you'd prefer to do that.

Crustless Pumpkin Pie Bars



Leave a Comment

{ 6 comments… read them below or add one }

1 Em November 3, 2015 at 23:04

Did you even TRY this recipe using the vegan substitutes? I just made it and it came out oily as hell, the coconut oil is not a good sub for butter. Total waste of ingredients and my time. :/


2 Heidi @ Food Doodles November 4, 2015 at 08:59

Im so sorry this recipe didn’t work out for you! I know how frustrating that is 🙁 I have tested the dairy free version of this since my nephew has a dairy allergy, in fact any recipe on my site that specifically says dairy free, I’ve tested with the ingredients I list. I’d really like to troubleshoot what went wrong, if you have a few minutes do you want to send me an email at fooddoodles@gmail.com and let me know what brand of coconut milk you used? And how you substituted the eggs to make it vegan? Maybe we can figure out went wrong, because this has turned out yummy every time I’ve made it, and I’ve made it quite a few times.


3 Ari @ Ari's Menu October 7, 2013 at 08:12

Okay, so I am usually ALL ABOUT the crust, but I have to say that these bars look so creamy and delicious, I don’t even think I would miss it! And I can’t believe you made it to October–I could hardly wait until September! 😉


4 Megan October 5, 2013 at 05:29

Yum – thanks for sharing an amazing looking pumpkin bar. Mine always turn out spongy, but these look creamy!


5 Maryea {Happy Healthy Mama} October 5, 2013 at 05:10

I made pumpkin pie with coconut milk last year and it was great. These look like a perfect hold me over til’ Thanksgiving pie! 🙂


6 Charlotte Moore October 5, 2013 at 04:50

Sorry you have sick little ones. My oldest grandson loves pumpkin.


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