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Whole Wheat Crustless Pumpkin Pie Bars(Dairy Free Option)

Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
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.