Gluten-Free Pumpkin Pie Bars
These gluten-free pumpkin pie bars have the most delicious, creamy pumpkin pie filling and delicious, buttery shortbread crust! This is the most delicious gluten and dairy-free dessert, requiring minimal effort and time - perfect for fall time, Thanksgiving, Christmas, or any holiday get-together's!
Ingredients
Crust
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup maple syrup
- 1/4 cup coconut oil cup *use refined coconut oil for no coconut flavor
- 1 tsp vanilla extract & good pinch of sea salt
Filling
- 1 15 oz can Pumpkin puree *NOT pumpkin pie filling!
- 1/3 cup full-fat canned coconut milk
- 1/2 cup maple syrup
- 2 tbsp coconut sugar *optional, but I love the flavor it adds!
- 2 tsp vanilla extract
- 1 tbsp arrowroot powder (can sub cornstarch)
- 2 eggs
- 1 tbsp pumpkin pie spice
- 1/2 tsp cinnamon
- good pinch of sea salt
Optional toppings
- whipped cream (I used coconut whipped cream)
- chopped pecans
Instructions
- Preheat oven to 350F. Line an 8x8 square baking pan with parchment paper or grease it really well.
- Add all the crust ingredients to a bowl or food processor, mixing until combined. The dough should stick together. If it's dry, add another tbsp of melted coconut oil. Then, press the crust into the bottom of the pan. Bake for 8-10 minutes, until lightly golden around the edges. Remove from oven and let cool.
- While the crust bakes, combine all of the pumpkin pie filling ingredients in a blender or bowl, until combined. Remove the crust from the oven and let cool for at least 5 minutes before adding the pie filling.
- Pour the pumpkin pie filling onto the crust, using a spatula to make sure it's spread out evenly. Bake again for 40-45 minutes until the center is set to touch. It's okay if it's still just slightly jiggly - you don't want to over-bake it!
- Let the pumpkin pie bars cool for 30 minutes or so before placing them in the fridge to set for 2-3 hours before cutting into bars and enjoying!