Description
These delicious Pumpkin Pie Bars feature a spiced pumpkin filling on a crunchy, gluten-free oat crust. Ideal for fall celebrations or any occasion, this dessert is dairy-free, gluten-free, and made with natural sweeteners like maple syrup and coconut sugar. Perfect for those who love pumpkin pie but prefer a convenient, handheld treat!
Ingredients
Ingredients:
- 2 cups old-fashioned oats
- 1/2 cup almond flour
- 1/4 cup coconut sugar
- 1/4 cup melted coconut oil
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/2 cup full-fat coconut milk
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Instructions
Instructions:
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Prepare the Crust:
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper.
- In a food processor, pulse the oats until they resemble flour. Add the almond flour, coconut sugar, and melted coconut oil, and pulse until well combined.
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Bake the Crust:
- Press the oat mixture firmly into the bottom of the prepared baking dish to form the crust.
- Bake for 10-12 minutes, then remove from the oven and allow it to cool.
-
Prepare the Filling:
- In a mixing bowl, whisk together the pumpkin puree, maple syrup, coconut milk, cornstarch, vanilla extract, pumpkin pie spice, and salt until smooth and creamy.
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Bake the Bars:
- Pour the pumpkin mixture over the cooled crust, spreading it evenly.
- Bake for 25-30 minutes, or until the filling is set.
-
Cool and Slice:
- Allow the bars to cool completely in the pan before slicing them into 12 equal pieces.
Notes
- Nut-Free Variation: Replace almond flour with sunflower seed flour to make these bars nut-free.
- Spiced Variation: Add a pinch of cinnamon or nutmeg to the filling for extra flavor.
- Sugar-Free Option: Use stevia or monk fruit sweetener instead of maple syrup and coconut sugar for a sugar-free version.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
