Friday, October 19, 2012

{Pumpkin Pie Bars - Gluten and Dairy Free}

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
2 Eggs
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.

Keep refrigerated.

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  1. They look so so delicious and I love the ingredients you use!
    I would love to have you link them (or any other recipe of yours) up to Wednesday Extravaganza – my Foodie Link Party :)
    Here is the link:

    Can't wait to see you there!

  2. I made these the other night for an activity. I labeled them "gluten, dairy free and no white sugar". I had so many women thank me for bringing something more healthy. The were tasty. I loved the filling. I think I might double the filling next time. Thanks so much for the delicious recipe.

  3. Thank you for your feedback Melanie. I am so glad you liked this recipe. That is a great idea to double the filling if you want it extra thick.

  4. These are so excellent, thanks!

  5. Thank you Tiana! I am glad you enjoy them.

  6. My daughter is allergic to nuts - do you think this would work with gluten-free flour?

  7. Hi Katie,

    Thank you for visiting my blog. To be honest I don't know if you could use another flour. I typically stick with coconut and almond flour for my gluten free baking. What you could do is find another gluten free pie crust and then use my pumpkin pie filling recipe. I have even just made the pumpkin pie filling without the crust in ramekins and eaten it hot or after it has chilled.

    Check out my gluten free pinterest page. I have lots of yummy recipes on there


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