Gluten Free Pumpkin Pie Bars

Gluten-Free, Vegan

Gluten-Free Pumpkin Pie Bars

Thanksgiving is around the corner, along with the age-old battle between "team apple pie" and "team pumpkin pie." I've always been the crazy who puts both on my plate and digs in without hesitation. But just when I think I'm the crazy one, my husband comes along to stir it up a bit... with an extreme opposition to apple pie, no strong feelings for pumpkin pie, this guy insists that banana cream pie is where it's at [since when is that an option?!]

When I was working tirelessly on a Pumpkin Pie Bar recipe, I thought I would have to depend on my coworkers to be trusty taste testers, but to my surprise... he gladly taste-tested them and gave them his official stamp of approval [in the form of the entire pan disappearing before my eyes...], so I'm proud to say I've slightly converted him to a pumpkin pie lover!

I wanted to create a tasty dessert that all of your Thanksgiving guests can enjoy - so this recipe is vegan, dairy-free, gluten-free, and refined sugar free! Top them with a little dairy-free whipped cream and enjoy!

Gluten Free Pumpkin Pie Bars

Danielle Webb | 11/12/2020 (Originally 11/20/2019)

Prep time: 15 minutes

Cook time: 45 minutes - 1 hour

Cooling time: 3 hours or overnight

Total time: 1 hour, 15 minutes + cooling time

Servings: 12 bars

Ingredients:

Crust -

• 1 1/4 cup gluten-free oats

• 1 1/4 cup gluten-free all purpose flour

• 3/4 cup coconut sugar

• 3/4 cup coconut oil, melted

• 1 flax egg (1 Tbsp ground flax seed + 3 Tbsp water, mix and let sit 10 minutes to thicken)

• 1 tsp vanilla

• 1 tsp cinnamon

• 1/2 tsp baking soda

• 1/2 tsp salt

Pumpkin pie layer -

• 15oz can pumpkin puree (not pumpkin pie filling)

• 3/4 cup canned full fat coconut milk (best to get the cream part at the top)

• 1/2 cup coconut sugar

• 2 Tbsp maple syrup

• 2 flax eggs (2 Tbsp ground flax seed + 6 Tbsp water, mix and let sit 10 min to thicken)

• 1/4 cup cornstarch

• 1 tsp vanilla

• 1/2 tsp salt

• 1 tsp pumpkin pie spice

• 1/2 tsp cinnamon

Instructions:

1. Preheat oven to 350 F

2. Line a 9x13 baking dish with parchment paper

3. Mix all ingredients for the crust in a bowl

4. Pour crust mixture into the baking dish, pressing flat with a rubber spatula until even

5. Bake crust 12-15 minutes, then remove from oven

6. Mix all ingredients for the pumpkin pie layer in a bowl

7. Pour pie filling into the baking dish on top of the crust and smooth with rubber spatula until even. Cover with foil.

8. Bake for additional 45-50 minutes

9. Cool in fridge for 3 hours (or overnight) before serving

10. Serve each piece with dairy-free whipped cream and enjoy!

These make the perfect dessert for fall festivities or Thanksgiving dinner with your loved ones.

& to all my fellow "team pumpkin pie" members - I can't wait to hear how you like it!

Be sure to tag me @captured.cravings if you share on Instagram so I can see how you enjoyed this recipe!

xoxo

Danielle Webb