Vegan Pumpkin Pie Bars
Ingredients
Almond Crust
-
2
cups
unblanched almond flour
-
⅓
cup
coconut oil, melted
-
3
tablespoons
maple syrup
-
1
teaspoon
ground cinnamon
Pumpkin Pie Filling
-
15
oz
organic pumpkin puree
-
1
can
full fat coconut milk
-
¾
cup
brown sugar
-
2½
teaspoons
pumpkin pie spice
-
½
teaspoon
salt
-
3
tablespoons
cornstarch or arrowroot
Instructions
- Preheat the oven to 350°F.
- Prepare a 9" x 9" baking dish with cooking spray and parchment paper.
- Mix almond flour, coconut oil, maple syrup, and ground cinnamon in a bowl until sticky.
- Spread the almond crust mixture evenly in the pan and press down.
- Poke holes in the crust with a fork to prevent bubbling.
- Bake the crust for 10-12 minutes until lightly browned and let it cool.
- In a large bowl, whisk together pumpkin puree, coconut milk, pumpkin pie spice, salt, and cornstarch until smooth.
- Pour the pumpkin filling over the pre-baked crust.
- Bake for 50 minutes to 1 hour until the middle is slightly jiggly.
- Let the bars cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.
Nutrition Facts (estimated)
Servings
12-16
Calories
304
Total fat
21g
Total carbohydrates
27g
Total protein
6g
Sodium
113mg
Cholesterol
0mg
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