Gluten Absolutely free Dairy Absolutely free Pumpkin Pie Bars

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This recipe for super effortless Gluten Absolutely free Dairy Absolutely free Pumpkin Pie Bars is excellent for all those of you who adore pumpkin pie, but never necessarily appreciate earning it. This scrumptious dessert serves nearly two times as a lot of people as a single pie does, and there is no crust to roll out, the crust in this recipe is just one you just push into the pan (it preferences like a cookie!). You will adore how effortless and delicious these bars are! 

I’m a sucker for a excellent cookbook or magazine total of vibrant recipes. Even even though I’m gluten-free of charge, I discover I gravitate towards the total-of-gluten recipes. Why? Due to the fact I’ll have to adjust them (even if the recipe fits all of our nutritional constraints!). That sounds kind of humorous, but I simply cannot, for the lifestyle of me, abide by a recipe. I usually have to adjust some thing, irrespective of whether it be tripling the garlic (there can never ever be ample garlic!), shifting the spices, or reducing the sugar, etcetera. I guess you could say I’m a minimal quirky in the kitchen.

1 of my preferred journals is the Fall Baking challenge of Taste of Residence magazine. This is the 2nd calendar year I’ve acquired it, and I just adore it. It is total of inspiring recipes from household cooks all through the country. This recipe, Gluten Absolutely free Dairy Absolutely free Pumpkin Bars, is adapted from a recipe in this magazine referred to as “Pumpkin Pie Squares” by Denise Goedeken of Platte, NE. I observed Denise’s recipe and instantaneously assumed, “I’ve gotta rework this to be gluten and dairy free of charge.” And while I’ve transformed numerous ingredients (ample in the eyes of some to technically contact it my own), I have to give Denise the credit rating! What a excellent recipe! 

There are numerous other fall recipes I’ve marked in that magazine that I’d adore to makeover… I just have to have the time to do it! I really feel stretched so skinny lately… and I know I’m not the only mom that feels that way, but there really is not at any time ample time in the working day, is there? 

But can we communicate about these Gluten Absolutely free Dairy Absolutely free Pumpkin Bars?! 

They are, arms down, super delish! Think pumpkin pie, with a super effortless crust and candied pecans on top rated. 

For reals. 

And they are thoroughly refined sugar free of charge! 

Gluten Absolutely free Dairy Absolutely free Pumpkin Pie Bars

This recipe is like a aspiration occur accurate for all of you who adore pumpkin pie, but shy absent from earning it for the reason that you never want to roll out a crust. The crust in this recipe is just one you very simple mix and push into the pan (it preferences like a cookie!). It really does not get any a lot easier than that when you’re earning a handmade dessert! 

(But if for some rationale you DO want to make a common, regular pumpkin pie with a flaky gluten free of charge crust, I’ve got you protected. Below are links to my Best Flaky Pie Crust, and my Gluten & Dairy Absolutely free Maple Pumpkin Pie.) 

This recipe has each and every little bit of taste my Gluten & Dairy Absolutely free Maple Pumpkin Pie does (there are a lot of of you who adore that recipe!). The filling is sleek and creamy, while the pecans incorporate a awesome sweet crunch. My relatives really, really loves these bars! 

So there you have it. 😉 Now you must make these. ASAP! 

All my adore, 
Megan

Want extra gluten free of charge pumpkin recipes? 

Check out my Gluten Absolutely free Dairy Absolutely free Maple Pumpkin Pie recipe:

Or my Gluten Absolutely free Pumpkin Spice Scones with Cardamom Icing recipe:

Gluten Absolutely free Dairy Absolutely free Pumpkin Pie Bars

 

Writer: Megan Ancheta, Allergy Absolutely free Alaska LLC

Serves: 12-16 bars

Substances

For the crust:

For the filling:

• 29 ounces 100% pure pumpkin puree (I like the Libby's brand)
• 1 1/four cups almond milk (or a different dairy-free of charge milk)
• four substantial eggs
• 1/2 cup pure maple syrup
• 1/2 cup coconut sugar
• 2 teaspoons floor cinnamon
• 1 teaspoon floor nutmeg
• 1 teaspoon sea salt
• 1/2 teaspoon floor cloves

For the topping:

Guidelines

1. Preheat oven to 350 levels (F) and liberally grease a 9x13 inch baking pan. Now line the baking pan with parchment paper that extends 2 inches further than the sides.
2. In a modest mixing bowl, make the crust by whisking collectively the sweet rice flour, sorghum flour, tapioca starch, gluten-free of charge speedy cooking oats, coconut sugar and xanthan gum. Now slice in the palm shortening till the combination resembles coarse crumbs.
3. Push into the well prepared baking pan in an even layer and bake for 20 minutes. Make it possible for the crust to awesome and set for at least 20 minutes prior to adding the filling.
4. In a substantial mixing bowl, make the filling by combining the 100% pure pumpkin puree, almond milk, eggs, maple syrup, coconut sugar, floor cinnamon, floor nutmeg, sea salt, and floor cloves. Conquer till sleek, and then pour over the crust. Bake for forty five minutes.
5. In a modest bowl, mix collectively the coconut sugar and chopped pecans, then slice in the palm shortening till the combination resembles sand. Pour the topping evenly over the bars, and then bake an additional 15-20 minutes. Or till a knife, when inserted into the centre of the bars, will come out clean. Amazing totally prior to serving. Provide at space temperature or chilled (I want them chilled).

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