Toronto is in that weird period between Halloween and all things pumpkin and just before houses begin to display their flashy Christmas decor and gift shopping anxiety sets in. This is also the time where your butternut squashes, pumpkins and other gourdly like foods items are slowly making their way out of the front of the grocery store. In an attempt to salvage whatever is remaining of the fall season, I made these not overly sweet pumpkin pie bars for my family. The base of this recipe can be used with a ton of different fillings and textures so have a look and don’t be afraid to switch it around!
Ingredients FOR THE BASE:
- 1/4 cup melted and cooled coconut oil
- 1/3 cup coconut sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/2 cup of coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Ingredients FOR THE FILLING:
- 1 can pumpkin puree
- 2 eggs
- 1/4 cup unsweetened almond milk
- ¼ cup pure maple syrup (honey can be used but will be less sweet!)
- ¼ cup coconut sugar
- 1 tbsp vanilla
- 1 1/2 tbsp pumpkin pie spice
- Preheat over to 350 and line baking dish with parchment paper
- Mix wet ingredients of the base in mixer. Then add dry ingredients and mix well until a cookie dough texture. I found the mixture a little dry which is why I added more coconut flour.
- Press the cookie dough flat into the baking dish and bake for 10 minutes. Remove and let cool.
- Mix all ingredients for the filling in mixture. Pour over cookie base and bake for 1 hour, or until the mixture is firm and doesn’t jiggle. Here I added extra pumpkin spice and vanilla for more sweetness!
- Let cool and place dessert in freezer to cut into bars. Serve with any topics! (Here I used unsweetened coconut) Enjoy!
***Thank you to Ambitious Kitchen for the base of the recipe 🙂 **