What is a pumpkin betty?

A pumpkin dessert where a custard-like pumpkin layer bakes under a buttery crumb or nut topping, in a pan rather than a crust. It is close to a pumpkin pie without the pastry, and it feeds a crowd better than a pie does.

Can you use plain pumpkin puree instead of pumpkin pie mix?

Yes. Use the same amount and add 3 teaspoons of pumpkin pie spice, since the canned pie mix is already sweetened and spiced. You may want a little extra sugar as well, because the pie mix contributes more than spice.

How do you cut pumpkin bars cleanly?

Cool the pan completely first, since warm custard smears. Then use a small serrated knife or a steak knife, which saws through the nut topping rather than pressing it down into the filling. Wipe the blade between cuts.

Why is there no baking powder in this recipe?

Pamela's Pancake & Baking Mix is a complete mix with the leavening and salt already in it. The mix here is doing structural work rather than lifting, since these are bars rather than a cake.

Can you make these ahead?

Yes, and they are better on the second day. Bake, cool, and refrigerate up to 4 days covered. They firm up cold, which makes them easier to cut, so let them sit out about 15 minutes before serving.

Gluten-Free Pumpkin Pie Bars

Name: Gluten-Free Pumpkin Pie Bars
Prep time: 15 min
Cook time: 58 min
Total time: 1 h 13 min
Yield: 24
Cuisine: American
Ingredients: 2 cups chopped pecans and/or walnuts, for the topping; 1/2 cup (1 stick) butter, melted, for the topping; 1 teaspoon vanilla extract, for the topping; 2 cups (280 g) Pamela's Gluten-Free Pancake & Baking Mix; 1 can (29 ounces) pumpkin pie mix; 1 can (14 ounces) sweetened condensed milk; 2 large eggs, beaten

Recipe by Pamela's Published Feb 2, 2026

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Gluten-free pumpkin pie bars with a pecan topping cut into squares

A pumpkin betty is what you get when you pour pumpkin pie filling into a pan, scatter dry cake mix over it, and let the oven sort it out. This is the tidier version of that idea.

The pumpkin layer bakes into a custard, the Pancake & Baking Mix gives it just enough structure to cut into bars, and a buttery pecan topping goes on before it goes in the oven.

It feeds a 9x13 pan, which makes it a better Thanksgiving choice than a pie that serves eight.

So good, no one will guess it is gluten-free, the way Pamela's has done it since 1988.

Pumpkin Pie Mix, Not Plain Puree

This recipe calls for a 29 ounce can of pumpkin pie mix, which is the sweetened and spiced one.

That is unusual. Most of our recipes call for plain puree and tell you to avoid the pie filling. Here the sweetening and spice are doing real work, and plain puree would leave the bars bland.

If plain puree is what you have, use the same amount and add 3 teaspoons of pumpkin pie spice. You may want a little extra sugar as well.

The mix these are built on Pamela's Gluten-Free Pancake & Baking Mix A complete baking mix with the leavening and salt included. GFCO-certified.

Cutting Them Cleanly

These are soft bars with a custard layer, and a chef's knife drags through them.

Let the pan cool completely first. Warm custard has not set and will smear.

Then use a small serrated knife or a steak knife, which saws through the topping rather than pressing it down into the filling.

Wipe the blade between cuts. It takes longer and the squares look like squares.

Made with

Gluten-Free Pancake & Baking Mix, 24 oz. (opens in a new tab)

$12.99 Rated 5.0 out of 5 from 396 reviews.

Free shipping on orders $39+

Prep Time 15 minutes

Cook Time 58 minutes

Total Time 1 hour 13 minutes

Yield 24

Serving Size 1 bar

Ingredients

2 cups chopped pecans and/or walnuts, for the topping
1/2 cup (1 stick) butter, melted, for the topping
1 teaspoon vanilla extract, for the topping
2 cups (280 g) Pamela's Gluten-Free Pancake & Baking Mix
1 can (29 ounces) pumpkin pie mix
1 can (14 ounces) sweetened condensed milk
2 large eggs, beaten

Used in this recipe

Gluten-Free Pancake & Baking Mix, 24 oz. (opens in a new tab)

$12.99 Rated 5.0 out of 5 from 396 reviews.

Directions

Make the topping. Mix the nuts, melted butter, and vanilla together and set aside.
Heat the oven to 350 degrees F with a rack in the center. Grease a 9x13 baking pan.
In a large bowl, mix the pumpkin pie mix, sweetened condensed milk, and beaten eggs.
Add the Pancake & Baking Mix and stir to combine.
Pour into the pan and spread evenly. Gently pat the topping into the surface of the batter.
Bake 50 to 58 minutes, until a toothpick inserted near the center comes out clean.
Cool completely, then cut with a small serrated or steak knife for the cleanest edges.

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Storing

Refrigerator: up to 4 days, covered. These contain a custard layer and belong in the refrigerator rather than on the counter.

They firm up cold, which actually makes them easier to cut. Let them sit out 15 minutes before serving.

Freezer: up to 2 months. Cut into bars first and wrap individually, which makes them easy to pull one at a time.

The topping softens on thawing. Five minutes at 300 degrees F brings it back.

Ways to Change It Up

Use plain pumpkin puree with 3 teaspoons of pumpkin pie spice in place of the canned pie mix.

Pecans, walnuts, or a mix of both. Toasting them first for 8 minutes at 350 degrees F is worth the step.

Add a half teaspoon of flaky salt to the topping, which cuts the sweetened condensed milk.

A drizzle of caramel over the cooled pan before cutting.

Bake it in a 9x9 for thicker bars, adding about 10 minutes.