Pumpkin Pie Bars
PUMPKIN PIE BARS
These are SO yummy! If you don’t like pumpkin, you could make these as “Squash Pie Bars” as well. They are delicious either way! Perfect for the fall season, but so good year round too!
This recipe targets:
Grain-Free | Dairy-Free | Refined Sugar-Free | Vegan Friendly | Paleo
What some people look forward to most about the holiday season is the food. I LOVE these kinds of recipes because nearly everyone can enjoy it since it is so allergen friendly!
Ingredient list
CRUST
1 1/4 cup fine almond flour
2 tablespoon coconut flour
1/3 cup pure maple syrup
1/4 cup melted coconut oil
1 egg (or flax egg for vegan!)
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon sea salt
PILE Filling
1 can pumpkin puree OR 1 3/4 cup squash roasted until tender and then pureed in the food processor
1/4 cup full fat coconut milk (or original nutpods)
1/4 cup pure maple syrup
1/4 cup coconut sugar
2 eggs
2 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon sea salt
Dietary benefits
Gluten-free
Dairy-free
Refined Sugar-free
Paleo
Vegan friendly
Steps
Step 1
Let’s start off with the crust! Preheat your oven to 350 degrees F and line an 8x8 baking pan with parchment paper. Add your wet ingredients and then dry ingredients into a mixer until it’s well combined and dough-y. Press dough into the pan evenly, and bake for 13-15 minutes (until puffs up) and then let cool.
Step 2
Make the filling while the crust bakes! In a large bowl or mixer, mix the filling ingredients together until smooth and creamy. Then, pour it over the crust after the crust has cooled.
Step 3
After pouring the filling over the crust, bake for 40-60 minutes until the filling is set and firm. Remove it and let it cool completely!
Step 4
Once cooled, cover and refrigerate for several hours or overnight. Cut it into bars, top with coconut whipped cream, monkfruit powdered sugar, etc. ENJOY! :)
Store covered in the fridge!
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