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I love Pumpkin! Although it is not exactly chilly yet or fall weather in many parts of the United States, it is where I am. Currently I’m in Wyoming and it has snowed here three times already here in Wapati! There is a definite chill in the air! So I am definitely ready to make pumpkin desserts! I am sharing a dairy free, gluten free recipe for Pumpkin Pie Bars with Gingerbread Crust. Mmmm I know this recipe will warm you up and put you in the spirit of fall.

We were in Yellowstone National Park last week. Although there was no snow in most of the park yet, it was downright chilly! Lows in the 20’s and I needed a coat for hiking. What is your fall doing? I’d love to hear in the comments.

Our Crust is made with spices, almond and coconut flours making this a yummy gluten free crust! Our filling is made with spices, coconut milk, eggs and pumpkin puree making this a dairy free pie!

Check out the photos of putting this recipe for Pumpkin Pie Bars together. The recipe follows the photos below.

Health Benefits of Pumpkin:

Pumpkin contains a ton of vitamin A!! In fact pumpkin contains 1,906 micrograms of vitamin A to be exact. Vitamin A boosts your immune system, keeps your eyes, bones and teeth healthy too. You need between 700 and 900 micrograms of vitamin A each day, and pumpkin is an excellent source.

Pumpkin also is good for regulating your blood pressure and combating diabetes since it affects glucose absorption. The fiber in pumpkin keeps your guts going. So be liberal with your pumpkin recipes this fall! It’s good for your health!

Recipe for Pumpkin Pie Bars with Gingerbread Crust & Enjoy:

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Pumpkin Pie Bars with Gingerbread Crust

Scrumptious fall dessert recipe

Prep Time1 20

Cook Time1 10

Course: Dessert

Cuisine: American

Keyword: Pumpkin Bars, Dessert

Servings: people

Calories: 144kcal

Author: Colleen Fowler

Ingredients

For the Crust

1 1/2 Cup Almond Flour
2 Tbsp Coconut Flour
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon ground
1 tsp Ginger ground
1/2 tsp All Spice ground
1/2 tsp Nutmeg ground
2 Tbsp Blackstrap Molasses sulfur-free
1 Tbsp Maple Syrup Organic
3 Tbsp Coconut Oil Softened

For the Filling

1 1/2 Cup Pumpkin Puree
1 Cup Vanilla Coconut Milk or use regular coconut Milk and ½ teaspoon of Vanilla Extract
1/2 Cup Maple Syrup
2 Eggs Large
1 tsp Cinnamon ground
1 tsp Ginger ground
1/2 tsp All Spice ground
1/4 tsp Nutmeg ground

Instructions

For the Crust

Preheat the oven to 325 F and grease an 8x8 pan generously with coconut oil.
Sift together the almond flour, coconut flour, baking soda, salt, cinnamon, ginger, all spice and nutmeg in a large bowl.
Add the coconut oil, maple syrup and the molasses and mix together till it resembles a wet sand.
Press the almond flour mixture into the prepared 8x8 pan.
Bake for 10 minutes at 350 F.
Let it cool completely.

For the Pumpkin Pie Bars

While the crust cools, crank up the oven to 425 F.
Combine the pumpkin puree, eggs, milk, maple syrup, cinnamon, ginger, all spice and nutmeg in a large bowl.
Whisk it well till it becomes a smooth batter.
Pour it over the cooled crust.
Bake it at 425 F oven for 10 minutes THEN,
Bring down the oven temperature to 350F and continue baking for another 40 to 50 minutes, or until a toothpick inserted in the middle comes out clean.
Let it cool to room temperature.
Cut into to 20 equal squares and serve immediately with a dollop of whipped coconut cream and a sprinkle of cinnamon.
Store leftovers in the refrigerator in an air tight container.