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Clean recipe · healthygffamily.com

Pumpkin Pie Bars

Pumpkin Pie in a bar! A shortbread cookie base + a luscious and creamy pumpkin layer makes for a delicious gluten-free treat! Perfect anytime but especially around the holidays. Plus they are dairy-free optional and super EASY to make.

Original recipe: healthygffamily.com

Yield:
16 servings
Prep:
15 min
Cook:
60 min
Total:
75 min
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Pumpkin Pie Bars

Ingredients

  1. 1 cup + 2 tablespoons gluten-free all purpose flour
  2. 1/4 cup granulated sugar (aka white or cane sugar)
  3. ¼ teaspoon salt
  4. 6 tablespoons dairy free butter (or real butter, softened, cut into tablespoons)
  5. 1 15 oz can pure pumpkin puree
  6. 1/2 cup granulated sugar (aka white or cane sugar)
  7. 1/2 teaspoon salt
  8. 1/2 teaspoon ground ginger
  9. 1/2 teaspoon nutmeg
  10. 1 tablespoon cinnamon
  11. 2 slightly beaten eggs
  12. 1/4 cup milk (or coconut milk (I tend to use whole milk in this recipe))
  13. 6 oz evaporated milk or evaporated coconut milk

Instructions

  1. Preheat oven to 375 degrees F

    Line 8 inch square baking pan with parchment paper such that the paper hangs over the edges OR is tucked in in such a way that you can lift the paper right out of the pan when the bars are done.

  2. Make the cookie base

    Using a stand mixer or hand mixer, add flour, cane sugar and salt to a large mixing bowl and on low speed combine for about 5 seconds.
  3. Add butter, 1 piece at a time and continue mixing until a dough forms and pulls away from the sides of the bowl, about 2-3 minutes.TIP: At first the mixture will look shaggy, but once the butter is combined with the flour, increase the mixing speed and continue mixing about 2 minutes and a dough will form.
  4. Using your hands, press the dough into an even layer in the prepared baking pan.
  5. Bake 15 minutes.

  6. Pumpkin Layer

    Increase oven to 450 degrees F after removing cookie layer.
  7. While cookie layer bakes: Mix together pumpkin, sugar, salt, ginger, nutmeg, and cinnamon.
  8. Add eggs and both milks. Mix until well combined.
  9. Pour directly onto warm cooked cookie layer. The pan will be hot so wear and oven mitt/ be careful. If necessary, using two oven mitts, gently rock pan side to side to spread evenly.
  10. Bake 45 minutes total: Bake 10 min at 450°, then keeping the bars in the oven, lower the temperature to 350° and bake for 30 more minutes, then cover loosely with foil and cook an additional 5 minutes.
  11. Let cool completely (I like to refrigerate after cooling as well), slice and serve with a dollop of whipped cream if desired.

  12. Storing/ Making ahead

    Store in the refrigerator.Stay well in the refrigerator (without whipped cream) for several days.
  13. Pro Tip: If making ahead, store covered in the refrigerator and slice when ready to serve. Add whipped cream when serving as well.