Pumpkin Pie Bars
This recipe targets:
Grain-Free | Dairy-Free | Refined Sugar-Free | Vegan Friendly | Paleo
What some people look forward to most about the holiday season is the food. I LOVE these kinds of recipes because nearly everyone can enjoy it since it is so allergen friendly!
Ingredient list
CRUST
1 1/4 cup fine almond flour
2 tablespoon coconut flour
1/3 cup pure maple syrup
1/4 cup melted coconut oil
1 egg (or flax egg for vegan!)
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon sea salt
PILE Filling
1 can pumpkin puree OR 1 3/4 cup squash roasted until tender and then pureed in the food processor
1/4 cup full fat coconut milk (or original nutpods)
1/4 cup pure maple syrup
1/4 cup coconut sugar
2 eggs
2 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon sea salt
Dietary benefits
Gluten-free
Dairy-free
Refined Sugar-free
Paleo
Vegan friendly
Steps
Step 1
Let’s start off with the crust! Preheat your oven to 350 degrees F and line an 8x8 baking pan with parchment paper. Add your wet ingredients and then dry ingredients into a mixer until it’s well combined and dough-y. Press dough into the pan evenly, and bake for 13-15 minutes (until puffs up) and then let cool.
Step 3
After pouring the filling over the crust, bake for 40-60 minutes until the filling is set and firm. Remove it and let it cool completely!
Step 4
Once cooled, cover and refrigerate for several hours or overnight. Cut it into bars, top with coconut whipped cream, monkfruit powdered sugar, etc. ENJOY! :)
Store covered in the fridge!
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