Description
These Pumpkin Pie Bars offer a wholesome twist on a classic dessert, featuring a gluten-free oat and almond flour crust topped with a creamy, spiced pumpkin filling. Perfect for fall gatherings or a cozy treat, they combine natural sweeteners like coconut sugar and maple syrup with comforting pumpkin pie spices for a deliciously satisfying snack or dessert.
Ingredients
Scale
Crust
- 2 cups old-fashioned oats
- 1/2 cup almond flour
- 1/4 cup coconut sugar
- 1/4 cup melted coconut oil
Filling
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/2 cup full-fat coconut milk
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper to prevent sticking and ease removal.
- Process Oats and Mix Crust Ingredients: In a food processor, pulse the oats until they reach a flour-like consistency. Then add the almond flour, coconut sugar, and melted coconut oil, pulsing again until all ingredients are well combined and form a crumbly mixture.
- Form and Bake Crust: Firmly press the oat mixture into the bottom of the prepared baking dish, creating an even layer. Bake this crust for 10 to 12 minutes until it starts to set and is lightly golden.
- Cool the Crust: Remove the baking dish from the oven and let the crust cool completely to ensure the filling sets properly later.
- Prepare the Filling: In a large mixing bowl, whisk together the pumpkin puree, maple syrup, full-fat coconut milk, cornstarch, vanilla extract, pumpkin pie spice, and salt until the mixture is smooth and creamy.
- Assemble and Bake the Bars: Pour the pumpkin filling evenly over the cooled crust, spreading it to cover the surface completely. Return the pan to the oven and bake for 25 to 30 minutes until the filling is set and no longer jiggly in the center.
- Cool Completely and Slice: Allow the bars to cool thoroughly in the pan at room temperature. Once cooled, lift the parchment out and slice into 12 equal pieces for serving.
Notes
- Use parchment paper to ensure easy removal of bars from the baking dish.
- Make sure the crust is fully cooled before adding the filling to prevent mixing or sogginess.
- The bars can be stored in the refrigerator for up to 5 days or frozen for longer storage.
- For a nut-free option, substitute almond flour with oat flour.
- Adjust sweetness by varying the amount of maple syrup or coconut sugar according to your taste.
