Pumpkin Pie Bars with Gingerbread Crust
Scrumptious fall dessert recipe
Prep Time1 day d 20 minutes mins
Cook Time1 hour hr 10 minutes mins
Course: Dessert
Cuisine: American
Keyword: Pumpkin Bars, Dessert
Servings: 20 people
Calories: 144kcal
Author: Colleen Fowler
For the Crust
- 1 1/2 Cup Almond Flour
- 2 Tbsp Coconut Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Cinnamon ground
- 1 tsp Ginger ground
- 1/2 tsp All Spice ground
- 1/2 tsp Nutmeg ground
- 2 Tbsp Blackstrap Molasses sulfur-free
- 1 Tbsp Maple Syrup Organic
- 3 Tbsp Coconut Oil Softened
For the Filling
- 1 1/2 Cup Pumpkin Puree
- 1 Cup Vanilla Coconut Milk or use regular coconut Milk and ½ teaspoon of Vanilla Extract
- 1/2 Cup Maple Syrup
- 2 Eggs Large
- 1 tsp Cinnamon ground
- 1 tsp Ginger ground
- 1/2 tsp All Spice ground
- 1/4 tsp Nutmeg ground
For the Crust
Preheat the oven to 325 F and grease an 8x8 pan generously with coconut oil.Sift together the almond flour, coconut flour, baking soda, salt, cinnamon, ginger, all spice and nutmeg in a large bowl.Add the coconut oil, maple syrup and the molasses and mix together till it resembles a wet sand.Press the almond flour mixture into the prepared 8x8 pan. Bake for 10 minutes at 350 F. Let it cool completely.
For the Pumpkin Pie Bars
While the crust cools, crank up the oven to 425 F.Combine the pumpkin puree, eggs, milk, maple syrup, cinnamon, ginger, all spice and nutmeg in a large bowl. Whisk it well till it becomes a smooth batter.Pour it over the cooled crust.Bake it at 425 F oven for 10 minutes THEN, Bring down the oven temperature to 350F and continue baking for another 40 to 50 minutes, or until a toothpick inserted in the middle comes out clean.Let it cool to room temperature.Cut into to 20 equal squares and serve immediately with a dollop of whipped coconut cream and a sprinkle of cinnamon.Store leftovers in the refrigerator in an air tight container.
Calories: 144kcal | Carbohydrates: 12g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 160mg | Potassium: 121mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2991IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg