GLUTEN-FREE PUMPKIN PIE BARS

A homemade pumpkin treat that is less stressful than baking a pie and still tastes just as great! Give these pumpkin bars a try, and they may just become your newfound favorite Thanksgiving dessert.

Prep Time20

Cook Time1

Total Time1 20

Course: Desserts

Cuisine: American

Keyword: Pumpkin pie, Pumpkin recipes, Thanksgiving desserts

Servings: bars

Author: Olivia Adriance

Ingredients

Pie Crust:

1 package Simple Mills Cinnamon Crackers, or other graham cracker
¼ cup almond flour
2 tablespoons coconut flour
⅓ cup coconut oil, melted
¼ cup maple syrup

Pie Filling:

(1) 15-ounce can pumpkin puree
¾ cup full-fat coconut milk
¼ cup maple syrup
¼ cup coconut sugar
3 large eggs
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon vanilla extract
¼ teaspoon salt

Instructions

Preheat the oven to 375°F. Line an 8x8 baking pan with parchment paper.
Prepare the crust by adding the cinnamon crackers, almond flour, coconut flour, coconut oil, and maple syrup to a food processor. Process until the mixture comes together to form a thick dough.
Press the dough into the prepared pan in an even layer. Bake for 10 minutes. Remove from the oven.
While the crust is baking, in a large bowl, whisk together the pumpkin purée, coconut milk, maple syrup, coconut sugar, eggs, cinnamon, ginger, nutmeg, cloves, vanilla extract, and salt until smooth.
Pour the prepared pumpkin filling into the par-baked pie crust.
Bake at 375°F for 45 to 50 minutes, or until the center is set (it should jiggle slightly but not be liquid).
Let the pie cool completely (about 2 hours) before serving to allow the filling to set.
Serve chilled or at room temperature. Top with dairy-free whipped cream for an extra special treat. Enjoy!

Notes

Storage Tips: These bars should be stored in an airtight container in the fridge. They should keep a few days in the fridge ahead of the big meal, saving you precious time on Thanksgiving Day.

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