Don't walk....RUN to your kitchen right now and make these. I have made them twice now and my kids and I devoured the entire 9x13 pan both times. Thankfully they are full of healthful ingredients. Other than the calories not much guilt going on.
I seriously am obsessed with anything pumpkin. Pumpkin pie, pumpkin cookies, pumpkin rolls, pumpkin soup, pumpkin donuts. You get the idea! After finding out I am allergic to dairy and don't do so hot with gluten, I decided I needed to get creative to recreate one of my favorite fall treats. ENJOY!
Pumpkin Pie Bars - Gluten & Dairy Free
2 ¾ c. Blanched Almond Flour
½ c. Unsweetened Shredded Coconut
½ tsp. Sea Salt
1 tsp. Ground Cinnamon
1 TBS. Vanilla
1 TBS. Local Raw Honey
1/3 c. Grapeseed Oil
1 can (15 ounces) Pure Pumpkin
1 TBS Vanilla
½ c. Local Raw Honey
3 TBS. Pure Maple Syrup
1 TBS. Ground Cinnamon
Pinch of Cloves
½ tsp. Salt
Preheat the oven to 350° F. Grease a 9x13 baking pan and set aside.
To make the crust, use a food processor to blend the almond flour, coconut, salt, cinnamon, vanilla, honey, and oil. Using your hands press the dough into the prepared baking pan. Bake for 15-18 minutes, until lightly golden.
While the crust bakes, prepare your filling. In a medium bowl, using an electric blender, mix together the pumpkin, eggs, vanilla, honey, maple syrup, cinnamon, cloves, and salt.
When the crust is baked, remove it from the oven and pour the filling over the top. Spread it until evenly distributed. Bake for 40-45 minutes, until the filling becomes firm.
Let cool for 30 minutes then place in refrigerator for 2-3 hours until completely chilled.