Gluten-Free Pumpkin Pie Bars (Dairy-Free)

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Gluten-Free Pumpkin Pie Bars (Dairy-Free)

Cuisine American

Prep Time 28

Cook Time 1 40

Total Time 1 28

Servings bars

Calories 200kcal

Author Dalya Rubin

Ingredients

for the crust

¼ cup oat flour (grind ¼ cup oats in a blender). Use certified gluten-free oats, as needed
¼ cup tapioca starch
½ cup almond flour
2 tablespoon firm coconut oil
pinch of salt
½ tablespoon maple syrup
1 to 2 tablespoon ice cold water

for the filling

1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
½ cup brown sugar (preferably unrefined)
½ cup white sugar (preferably unrefined)
3 eggs
1 teaspoon cinnamon
½ teaspoon pumpkin pie spice
1 cup almond milk
¼ teaspoon salt

for the oat crumble

1 ¼ cup oats Use certified gluten-free oats, as needed
½ cup almond meal
¼ teaspoon cinnamon
⅛ teaspoon salt
¼ cup maple syrup
¼ cup coconut oil

Instructions

Make the crust: pulse the ¼ cup oat flour, ¼ cup tapioca starch, and ½ cup almond flour in a food processor for about 1 minute.
Add the 2 tbsp firm coconut oil, pinch of salt, and ½ tbsp maple syrup. Blend, adding 1 to 2 tbsp ice cold water, 1 tablespoon at a time until the dough forms a ball.
Grease an 8-inch square pan and line with parchment. Press the dough evenly into the bottom and up the sides. If sticky, wet your hands with cold water.
Chill the dough 15 minutes. Meanwhile preheat the oven to 325°F.
Bake the crust 15 minutes, until lightly golden. Cool 15 minutes.
Make the filling: blend the 1 can (15 oz) pure pumpkin puree, ½ cup brown sugar, ½ cup white sugar, 3 eggs, 1 tsp cinnamon, ½ tsp pumpkin pie spice, 1 cup almond milk, and ¼ tsp salt until smooth. Pour into the cooled crust.
Bake at 325°F for 40 minutes, until the sides are set and the center is slightly jiggly.
Make the crumble: mix the 1 ¼ cup oats, ½ cup almond meal, ¼ tsp cinnamon, and ⅛ tsp salt. Whisk the ¼ cup coconut oil and ¼ cup maple syrup, then stir into the dry ingredients until clumpy.
Sprinkle the crumble over the filling and bake another 40 to 50 minutes at 325°F.
Cool completely, then refrigerate before slicing into 16 squares.

Notes

Use pure pumpkin puree, not pre-spiced pie filling. Chill fully before slicing for clean bars. Use certified gluten-free oats and kosher ingredients as needed.

Nutrition