Creamy Pumpkin Pie Bars
Ingredients
The crust
-
1
cup
gluten-free rolled oats
-
1½
cups
almond flour
-
¼
tsp
sea salt
-
2
Tbsp
coconut sugar
-
1
Tbsp
maple syrup
-
4-5
Tbsp
melted coconut oil
The filling
-
2¾
cups
pumpkin purée
-
¼
cup
maple syrup
-
¼
cup
coconut sugar
-
¼
cup
unsweetened plain almond milk
-
2½
Tbsp
cornstarch
-
1¾
tsp
pumpkin pie spice
-
¼
tsp
sea salt
For serving (optional)
-
to taste
Coconut Whipped Cream
Instructions
- Preheat the oven to 350°F (176°C) and line an 8x8-inch baking dish with parchment paper.
- Blend the oats until they reach a flour-like consistency, then add almond flour, salt, coconut sugar, maple syrup, and melted coconut oil, blending until combined.
- Press the crust mixture into the lined baking dish evenly and firmly, then bake for 20 minutes and let cool.
- Blend all filling ingredients until smooth, adjusting sweetness and spices to taste.
- Pour the filling into the cooled crust and tap to remove air bubbles. Bake for 50 minutes to 1 hour until the filling is set but slightly jiggly.
- Let cool completely, then refrigerate for 4-6 hours or overnight to set.
- Slice into 9 bars and serve with coconut whipped cream if desired.
Nutrition Facts (estimated)
Servings
9 bars
Calories
284
Total fat
18g
Total carbohydrates
28.7g
Total protein
5.9g
Sodium
60mg
Cholesterol
0mg
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