No-Egg Pumpkin Pie Bars
No-Egg Pumpkin Pie Bars. Full ingredient amounts, a printable recipe card and estimated nutrition per serving.
Ingredients
Method
- Heat the oven to 350°F. Line an 8-inch square pan with lightly greased parchment. Mix coconut flour, arrowroot, the first tablespoon gelatin and baking soda. Add 2 tablespoons maple syrup and 1/2 cup oil.
- Press into the pan and bake 12–15 minutes, until lightly golden. Cool completely.
- Stir pumpkin, the remaining 1/4 cup oil and 1/4 cup syrup, softened coconut cream and cinnamon until smooth.
- Sprinkle the remaining tablespoon gelatin over the water. Bloom 2–3 minutes, gently warm until dissolved, then whisk until foamy. Immediately stir into the filling.
- Spread over the cooled crust. Chill 3–4 hours until fully set, then cut into 9 bars.
Nutrition
Notes
Estimated from USDA FoodData Central SR Legacy and representative package labels; per stated serving. Brands and portion weights change the result.
For gluten-free preparation, check all packaged ingredient labels, including broth, seasonings and toppings.
Inspired by Michelle Hoover.
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Photo credits
Inspired by Michelle Hoover.
Photo: Sarah Fennel / Broma Bakery for Monique Volz / Ambitious Kitchen.
