HEALTHY PUMPKIN PIE BARS STORY - Shuangy's Kitchensink

HEALTHY PUMPKIN PIE BARS

HEALTHY PUMPKIN PIE BARS WITH A CREAMY PUMPKIN FILLING ON A SOFT, “BUTTERY” ALMOND FLOUR SHORTBREAD CRUST. ALL THE HOLIDAY FLAVORS OF YOUR FAVORITE PUMPKIN PIE BUT STILL PALEO, GLUTEN-FREE, DAIRY-FREE, LOW CARB, AND WITHOUT ANY REFINED SUGARS.

– Pumpkin puree – Eggs – Full fat canned coconut milk * – Coconut sugar ** – Maple syrup (or honey) – Tapioca flour – Vanilla extract – Pumpkin pie spice *** – Sea salt – Almond flour – Coconut sugar – Coconut oil or ghee  – Egg – Baking soda

INGREDIENTS:

In a food processor or high-speed blender, add coconut oil or ghee, eggs and coconut sugar. Blend for 20-30 seconds until thoroughly combined.

STEP 1

Next, add almond flour and blend until dough forms. Allow dough to rest for about 5 minutes. Press the crust mixture into parchment-lined baking dish. Bake 8 minutes then set aside to cool

STEP 2

In a large bowl, mix together pumpkin puree, eggs, coconut sugar, maple syrup, coconut milk, tapioca flour and pumpkin spice seasoning until well combined and smooth.

STEP 3

Pour pumpkin mixture over almond flour crust and gently tap dish on the counter to remove any air bubbles. Bake for 35 – 40 minutes until pumpkin filling is set .

STEP 4

Give this recipe a try! Tap the link for the full recipe details.