Gluten-Free, Plant Based Pumpkin Pie Bars

 

gluten free, plant based Pumpkin Pie Bars

A delicious take on the traditional pumpkin pie. Gluten free, plant based, and made with clean, simple ingredients!

Course Dessert
Keyword dessert, gluten-free, grain free, holiday recipes, plant based, pumpkin recipe, thanksgiving
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Author Chels

Ingredients

Crust:

  • 1 1/2 c almond flour
  • 1/4 c garbanzo bean flour
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 6 Tbsp coconut oil

Filling:

  • 1 15 oz can pumpkin puree
  • 1/3 c maple syrup
  • 2 eggs
  • 1/2 Tbsp pumpkin pie spice blend
  • 1/4 tsp sea salt
  • 1 tsp cinnamon
  • 1/2 c unsweetened cashew milk
  • 2 tsp vanilla extract

Instructions

  1. Preheat oven to 325 F

  2. In a food processor add all the crust ingredients and blend until a crumbly dough forms. 

  3. Line a 8x8 baking dish with unbleached parchment paper. 

  4. Pour dough into dish and use your fingers to press out evenly. 

  5. Use a fork to poke the crust all over, about ten times. 

  6. Place in oven for 10 minutes while you make the filling. 

  7. In a bowl or stand mixer, add all filling ingredients. Mix well. 

  8. Take crust out and pour filling in. Return to oven and bake for 70 more minutes, until a fork comes out clean. 

  9. Let cool completely before serving. (This dish is best when it's been chilled, so I highly recommend making in advance and storing in the fridge!)