AIP Pumpkin Pie Bars
User Reviews
5
AIP Pumpkin Pie Bars
Description
The AIP Pumpkin Pie Bars start with a grain-free crust mixing a flour blend with coconut sugar and palm shortening. The crust bakes until firm, providing a sturdy base for the filling. The pumpkin filling combines canned pumpkin with coconut cream, melted coconut oil, maple syrup, blackstrap molasses, and warm spices such as cinnamon, ginger, and cloves. Gelatin is added to the warmed mixture to help it set once refrigerated. The chilled bars have a creamy, spiced pumpkin layer resting on a tender crust, offering a dessert textured more like a firm custard than a traditional pie.
Serving these bars chilled enhances their firm texture. They can be sliced into servings suitable for snacks or dessert. The use of coconut ingredients and gelatin aligns the bars with Autoimmune Protocol dietary needs, accommodating those following restricted diets without common allergens or grains.
For best quality, the bars should be stored in the refrigerator and enjoyed within 2 to 3 days. Using blackstrap molasses as specified keeps the recipe compliant with AIP guidelines. Choosing a good quality gelatin and palm shortening affects the crust’s texture and the filling’s firmness. It is helpful to line the baking dish with parchment paper to ease removal and slicing after chilling.
Ingredients
Crust
- 1 cup grain-free flour blend Beth Blends brand
- 1/4 teaspoon vanilla powder or 1/2 teaspoon Vanilla Extract
- 1/4 cup coconut sugar
- 1/4 teaspoon salt
- 1 tablespoon gelatin
- 1/3 cup coconut milk
- 1/4 cup palm shortening
Filling
- 1 can pumpkin 15 oz can, puree
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1/2 cup coconut cream
- 1 tablespoon blackstrap molasses
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves ground
- salt pinch
- 1 tablespoon gelatin
Instructions
- Preheat the oven to 350 degrees. Line an 8x8 glass baking dish with parchment paper.
- For the crust, combine all the dry ingredients in a large mixing bowl, then stir. Next add all the wet ingredients and stir until thoroughly well.
- Pour the dough into the baking dish and pat down until it’s evenly spread out at the bottom of the pan.
- Place the baking dish in the oven for 20 minutes. When it’s finished cooking, let sit until cool.
- While the crust is cooling, prepare the filling. Combine all the ingredients except the gelatin in a saucepan. Stir to combine. Warm the pumpkin mixture over medium heat while stirring occasionally. Once the pumpkin mixture has warmed, sprinkle the gelatin over the top and stir to combine.
- Once combined remove from the heat and pour into the baking dish. Put the baking dish into the fridge for at least 4 hours but overnight is ideal.
- When the pumpkin has cooled and set, then it’s ready to serve.
Notes
- Store bars in the refrigerator and consume within 2 to 3 days for best freshness.
- Use blackstrap molasses to maintain AIP compliance in the filling.
- Select high-quality gelatin to ensure proper set of the pumpkin filling.
- Line your baking dish with parchment paper to facilitate easy removal and clean slicing.
- Use palm shortening of good quality to create a tender and flaky crust base.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16bars
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 155kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 46mg | 2% |
| Potassium | 122mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 4134IU | 83% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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