Dairy-Free Pumpkin Pie Bars
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Dairy-Free Pumpkin Pie Bars
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These easy and delicious pumpkin pie bars are dairy-free and SO good! All you need is your food processor, 45 minutes and you're on your way to pumpkin pie bar heaven.
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Ingredients
For the crust:
- 15 dates soaked
- 2 cups walnuts
- 1/3 cup coconut unsweetened, shredded
- 2 Tbsp. honey or maple syrup
- 1/2 tsp. cinnamon
- salt dash
For the pumpkin layer:
- 1 oz. can pumpkin Libby's 100%
- 1 large egg
- 1 egg yolk (whites removed
- 3 Tbsp. coconut oil melted
- 1/4 cup granulated sugar or coconut sugar
- 2 Tbsp. honey or maple syrup
- 1 tsp. vanilla extract
- 3 tsp. pumpkin pie spice
- 1/2 cup gluten-free flour or all-purpose flour
Instructions
- Preheat oven to 350 degrees F. Make the crust: place soaked dates (water discarded) in the food processor with remaining ingredients. Mix well. The mixture will be thick.
- Line an 8x8 baking dish with parchment paper or you can spray with PAM. Place the mixture in an 8x8 baking dish and press the mixture into an even layer. Bake the crust for 7 minutes.
- While crust bakes, make pumpkin later. Whisk all ingredients (except flour) together in a medium bowl. Then fold in the flour. Pour this on top of the crust and bake for another 30 minutes, or until the middle is completely cooked. Let sit for 10 minutes before cutting in. Enjoy with whipped cream on top or a simple glaze made from powdered sugar!
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