Gluten Free Pumpkin Pie Bars

Gluten-Free Pumpkin Pie Bars

Gluten-Free / Dairy-Free Pumpkin Pie Bars

Summary: Makes 24 2” bars

Ingredients

(Dairy Free-Casein Free Vegan options in parenthesis)

For the lower crust:
3/4 cups of The Pure Pantry All Purpose Baking Mix
1/2 cup of unsalted butter (or butter substitute), cut into very small pieces
1/2 cup of granulated sugar
1/2 cup of finely chopped pecans

For the middle pumpkin filling:
2 cups of canned pumpkin
1 cup of coconut milk or regular milk
2 eggs
1/3 cup of light brown sugar
1/3 cup of granulated sugar
1 teaspoon of vanilla
2 Tablespoons of cornstarch
1-1/2 teaspoons of cinnamon
1/2 teaspoon of ground ginger
1/2 teaspoon of nutmeg
1/4 teaspoon of allspice
1/4 teaspoon of ground cloves
1/2 teaspoon of kosher salt

For the topping:
1 cup of The Pure Pantry All Purpose Baking Mix
1/3 cup of light brown sugar
1/3 cup of granulated sugar
1/2 cup of unsalted butter, (or butter substitute), cut into very small pieces

Instructions

Combine the ingredients for the lower crust, and mix them together, using your fingertips, until they make a course dough.  Press this into a buttered 9″ x 12″ baking pan.  Bake in a 325 degree oven for 25 minutes.  Let Cool.

While this is baking, prepare the filling and the topping. For the topping, mix ingredients with your fingertips until crumbly. Set this aside.

To prepare the filling, combine the pumpkin, eggs and coconut milk.  Blend well.  Add all of the spices, sugars, vanilla and corn starch. Blend well.

Pour the pumpkin mixture on to the cooled crust. Gently sprinkle the topping all over the pumpkin layer.

Bake at 350 degrees for 55 minutes, or until set. Remove from the oven and let the pan cool on your counter. Once cooled, place in refrigerator for 30 minutes before cutting into squares.

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