The BEST Pumpkin Pie Bars
When I say the best, I mean the BEST.
I’ve been sitting on this recipe for a few weeks now, because I wanted to wait until it was prime fall weather to share. But now that I’ve already made them 3 times and it’s barely October, I figured now is the time for their debut.
I’ve been making these bars for a few years now and they’re always a fan favorite. They taste just like classic pumpkin pie, but with a cookie-like crust and without gluten, dairy, and refined sugars. I’m honestly not even a huge pumpkin pie fan myself, but these are seriously so delicious. And the best part, they’re so simple to make. All you have to do is mix a few simple ingredients in a bowl to make the crust, and then use that same bowl to prep the filling while the crust bakes. And once the crust cools off, pour the filling on top and bake again. I even put the crust in the freezer to speed up the cooling process, so they take even quicker than the instructions make it seem.
I’ve used both gluten free flour and a combination of almond and coconut flours to make the crust and both are delicious, so feel free to use what you already have on hand or what best suits your own dietary needs. I also used a larger loaf pan to make them extra thick, but you could also use a square pan for thinner and less dense bars. Regardless, you need to make these immediately because they’re truly incredible.
Try them!
RECIPE
Ingredients:
Crust
1 1/2 cups 1:1 gluten free flour (I’ve also done with a combination of almond and coconut flour - about 1 1/2 cups almond and 1/4 cup coconut)
1 egg
1/3 cup monkfruit or coconut sugar
1/3 cup melted coconut oil
1 tsp vanilla extract
1/4 tsp baking soda
Cinnamon to taste
Filling
3/4 cup canned pumpkin
1 egg
3 tbsp plain coconut yogurt
1/4 cup monkfruit or maple syrup
1-2 tbsp almond milk
Cinnamon & pumpkin spice
Directions:
Make the crust by combining egg, sugar, oil, and vanilla in a bowl until smooth. Slowly stir in the flour, baking soda, and cinnamon and mix until a dough forms (you might need to work with your hands a little!). Refrigerate for 10 minutes to chill.
Using your hands, evenly spread dough across a standard sized loaf pan and bake at 350 for 12-15 minutes. Refrigerate until completely cooled.
Mix all filling ingredients in a bowl until combined. Pour over cooled crust and bake at 350 for 50 minutes, or until a toothpick comes out clean. Refrigerate for at least an hour, preferably longer, until slicing into bars. Top with more cinnamon and/or pumpkin spice and serve with your favorite non-dairy vanilla ice cream!