Easy Gluten-Free Pumpkin Pie Bars
Pumpkin pie too much work? These easy pumpkin pie bars are for you. Free of gluten, dairy, and refined sugar, they're made up of a smooth, creamy pumpkin pie filling atop a buttery almond flour crust.
Servings: 16 bars
Calories: 143kcal
Ingredients
for the crust
- 2 cups blanched almond flour
- 1/4 teaspoon fine sea salt
- 2 tablespoons melted vegan butter (or coconut oil)
- 1 flax egg (or chicken egg)
for the filling
- 2 1/2 cups pumpkin puree
- 1/4 cup maple syrup
- 1/3 cup full-fat coconut milk
- 1/4 cup coconut sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice or a blend of cinnamon, nutmeg, ginger and cloves
- 1/4 teaspoon sea salt
topping ideas
- coconut yogurt or coconut whip
- chopped pecans
- sprinkle of pumpkin pie spice
Instructions
- Preheat the oven to 350ºF. Grease a 9 X 9 pie dish and set aside.
- To the bowl of a food processor, add the crust ingredients. Process until a dough starts to come together. You should be able to squeeze it between your fingers and it will hold together.
- Dump the crust into the pan and press it into the bottom. Press firmly and make an as even a layer as possible. Set the crust aside.
- Rinse and dry the bowl of the food processor and put it back on the base. Add the filling ingredients and process until smooth. Pour the filling into the prepared crust and smooth over with a spatula or spoon.
- Bake the pie for 60 - 65 minutes until the filling is just a little jiggly.
- Remove the pie and let cool for at least 1 hour, then transfer to the fridge and cool another 4 - 6. For best results, cool the pie overnight.
- Slice and serve (with a garnish of coconut whip if you want)!
Video
Nutrition
Serving: 1bar | Calories: 143kcal | Carbohydrates: 12g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 96mg | Potassium: 112mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6040IU | Vitamin C: 1.7mg | Calcium: 51mg | Iron: 1.4mg