Easy grain free pumpkin pie bars recipe


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On a chilly autumn afternoon, everyone could use a sweet treat after playing in leaf piles. These are perfect for Thanksgiving gatherings, harvest festivals, or just an afternoon snack.

gluten free pumpkin pie bars
Sweet yet light and perfect for dessert

Grain free pumpkin pie bars recipe

Allergens

  • GLUTEN-FREE
  • SOY-FREE
  • DAIRY-FREE
  • GRAIN-FREE
  • Contains EGGS
  • Contains NUTS

Ingredients

Crust:

  • 50 grams almond flour
  • 120 grams millet flour
  • 1 gram fine salt
  • 80 grams palm oil shortening
  • 110 grams coconut sugar
  • 5 mL pure almond extract
  • 1 egg

Filling:

  • 2 eggs
  • 450 grams pumpkin purée
  • 165 grams coconut sugar
  • 5 mL pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 grams ground cloves
  • pinch of ground nutmeg
  • 1 gram fine salt
  • 360 mL cashew cream [cashew cream recipe]

Instructions

Preheat oven to 350 degrees F.

Sift together dry filling ingredients. Add the egg, palm oil shortening, and almond extract, then mix until combined.

Grease a 13 x 3 1/2 x 2 pan. Pat the mixture into the greased pan. Bake for 25 minutes.

While the crust is baking: beat eggs slightly; stir in coconut sugar, salt, vanilla extract, cinnamon, cloves, and nutmeg. Stir in the pumpkin purée, then the cashew cream. Mix until just combined.

Once crust is golden brown, pour topping over baked layer. Bake for 35 minutes or until set. Let cool then cut into 32 bars.