Sweet Pumpkin Pie Bars


These vegan, gluten-free pumpkin pie bars perfectly combine all the flavors of fall. Simple to make, wholesome ingredients, lots of love - WOW they make the perfect healthy treats! This pumpkin pie recipe is one worth sampling and sharing! It's got the most amazing melt-in-your-mouth consistency and is spiced so nice! Trust the head chef - this is the best pumpkin pie you can pick to share with family and friends at any fall occasion!


Vegan I Gluten-Free


Serves: 9x9 pan; 9 bars

Time: 45 minutes


Crust

1 cup oats

1 cup almonds

1 tsp. cinnamon

1/2 tsp. salt

1/4 cup coconut oil


Filling

450g steamed pumpkin

1/2 cup coconut cream

1/3 cup coconut sugar

1/4 cup tapioca flour

2 tsp. cinnamon

1 tsp. nutmeg

1 tsp. clove

1 tsp vanilla (optional)

1/4 tsp. salt


These vegan, gluten-free pumpkin pie bars perfectly combine all the flavors of fall. Simple to make, wholesome ingredients, lots of love - WOW they make the perfect healthy treats! This pumpkin pie recipe is one worth sampling and sharing! It's got the most amazing melt-in-your-mouth consistency and is spiced so nice! Trust the head chef - this is the best pumpkin pie you can pick to share with family and friends at any fall occasion!

Preheat the oven to 180C/350F. Line a baking dish (8x8; 9x9) with a silicone mat, parchment paper, or slightly grease with coconut oil. Set aside.


To make the crust - Add all the dry crust ingredients to a food processor or blender. Pulse until the nuts and oats have broken-down into small pieces, 5 - 7 times. Add in the coconut oil and continue to mix until you have a slightly sticky consistency. Add an additional 1 tbsp. of water at a time until your desired consistency.


Transfer the crust into the bottom of your prepared baking dish. Use a spatula to spread the mixture into a thin, even layer.


Place the crust in the oven and bake for 10 - 15 minutes, until golden brown.


These vegan, gluten-free pumpkin pie bars perfectly combine all the flavors of fall. Simple to make, wholesome ingredients, lots of love - WOW they make the perfect healthy treats! This pumpkin pie recipe is one worth sampling and sharing! It's got the most amazing melt-in-your-mouth consistency and is spiced so nice! Trust the head chef - this is the best pumpkin pie you can pick to share with family and friends at any fall occasion!

To make the filling - Steam your fresh pumpkin (skin removed) until soft. Place all filling ingredients into a food processor or blender. Mix on medium-high speed until smooth and creamy, 1 - 2 minutes.


When the crust has finished baking, transfer the filling mixture over top. Use a spatula to spread the mixture into an even layer.


Place the pumpkin pie bars back into the oven and bake 30 - 35 minutes, until golden brown.


Remove from the oven and let cool, 15 minutes.


Transfer the pan into the freezer for 1 - 2 hours, or fridge overnight, to set.


Cut into even squares once it has molded into shape.


Enjoy or store leftovers in the fridge 2 - 4 days.


These vegan, gluten-free pumpkin pie bars perfectly combine all the flavors of fall. Simple to make, wholesome ingredients, lots of love - WOW they make the perfect healthy treats! This pumpkin pie recipe is one worth sampling and sharing! It's got the most amazing melt-in-your-mouth consistency and is spiced so nice! Trust the head chef - this is the best pumpkin pie you can pick to share with family and friends at any fall occasion!

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