Pumpkin Pie Bars
Ingredients
Crust
-
30
pieces
gingersnaps
-
7
tbsp
melted butter
-
¼
cup
coconut sugar
-
pinch
salt
Filling
-
1
15 oz can
pumpkin
-
2
pieces
eggs
-
⅔
cup
coconut cream
-
⅔
cup
coconut sugar
-
2
tbsp
arrowroot powder
-
2
tbsp
pumpkin pie spice
-
pinch
salt
Instructions
- Preheat the oven to 350°F and grease an 8×8 baking dish with nonstick spray and parchment paper.
- Blend gingersnaps in a food processor until they become small crumbs, then add melted butter, coconut sugar, and salt, and blend until combined.
- Press the mixture into the bottom of the baking dish and bake for 8 minutes, then let it cool.
- In the food processor, add all filling ingredients and blend until smooth, scraping down the sides as needed.
- Pour the filling over the cooled crust and bake for 40-45 minutes until the filling is set.
- Let cool on the counter for a few hours, then refrigerate for at least 4 hours before cutting into bars.
- Top with whipped cream before serving.
Nutrition Facts (estimated)
Servings
12 bars
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
4g
Sodium
150mg
Cholesterol
70mg
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