Dairy-Free Pumpkin Pie Bars
These easy and delicious pumpkin pie bars are dairy-free and SO good! All you need is your food processor, 45 minutes and you're on your way to pumpkin pie bar heaven.
Servings 9 bars
Ingredients
For the crust:
- 15 dates, soaked
- 2 cups walnuts
- 1/3 cup unsweetened shredded coconut
- 2 Tbsp. honey or maple syrup
- 1/2 tsp. cinnamon
- Dash of salt
For the pumpkin layer:
- 1 15 oz. can Libby's 100% pumpkin
- 1 large egg
- 1 egg yolk (whites removed)
- 3 Tbsp. coconut oil, melted
- 1/4 cup sugar (granulated or coconut sugar)
- 2 Tbsp. honey or maple syrup
- 1 tsp. Vanilla extract
- 3 tsp. pumpkin pie spice
- 1/2 cup flour (gluten free or All-Purpose)
Instructions
- Preheat oven to 350 degrees F. Make the crust: place soaked dates (water discarded) in the food processor with remaining ingredients. Mix well. The mixture will be thick.
- Line an 8x8 baking dish with parchment paper or you can spray with PAM. Place the mixture in an 8x8 baking dish and press the mixture into an even layer. Bake the crust for 7 minutes.
- While crust bakes, make pumpkin later. Whisk all ingredients (except flour) together in a medium bowl. Then fold in the flour. Pour this on top of the crust and bake for another 30 minutes, or until the middle is completely cooked. Let sit for 10 minutes before cutting in. Enjoy with whipped cream on top or a simple glaze made from powdered sugar!