I’ve been on a complete pumpkin kick lately! I just want to make everything pumpkin-y. Pumpkin cookies, pumpkin bread, pumpkin muffins, pumpkin lattes, pumpkin smoothies, pumpkin cupcakes, and of course these amazing pumpkin pie bars! When I started making these I knew the gingery crust would pair perfectly with the smooth custardy goodness of the pumpkin filling, when I made the pumpkin filling and tried it, it actually took all the willpower a heavily pregnant woman could take not to just take the filling, go hide in the closet and just eat the entire bowl, that’s how good it is!
I’m glad I didn’t waste all the filling on my instant gratification need and decided this needs to be bars, because WOWZA! I just can’t get enough of these things, the fact that I don’t have any left kind of makes me want to cry, call it pregnancy hormones or the real life truth that there are no pumpkin pie bars in my fridge, maybe its just a combination of both? What ever it is, all I know is I need to make more. STAT!
What makes these extra special? Is the fact that’s its sugar free and gluten free, you don’t even need to feel guilty while binge eating these. The coconut flour ginger crust reminds me of a graham cracker or gingersnap cookie, paired with the smooth pumpkin filling and just the perfect touch of coconut whipped cream with 1/2 tsp of cardamom added to the mix, you’re in for a whirlwind of yum!
GLUTEN FREE SUGAR FREE PUMPKIN PIE BARS – 9 – 12 bars
- 4 tbsp honey or maple syrup
- 1 tbsp blackstrap molasses
- 1/2 cup coconut oil ( at room temperature)
- 1 cup coconut flour
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
- 1 can pumpkin puree or 2 cups puree
- 1 cup coconut milk
- 1/2 cup honey or maple syrup – Increase it if you want it sweeter
- 1/4 cup cornstarch or arrowroot powder
- 1 tbsp tapioca starch
- 1/2 tsp xantham gum – optional its creates a firmer filling
- 2 tsp vanilla extract
- 1 and a half tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/8 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
Preheat oven to 350 degrees F/ 180 degrees C.
In a large bowl, mix together the honey, coconut oil and spices, until creamy. You can use a hand blender for this, I just used my trusty hand.
Fold in the coconut flour and mix until it forms a dough.
Press the dough evenly in a prepared pan and bake until slightly golden about 5 – 8 minutes. Remove from oven and let cool.
Place everything in your blender and blend until well combined. Taste the mixture and adjust seasoning to your preference. Pour the filling into the prepared crust and spread it around evenly.
Bake for 20 – 40 minutes or until the pie is firm but still jiggly. Let cool and place in the fridge overnight to properly set.
Cut the pie bars, serve with a dollop of cardamom coconut whipped cream and enjoy your masterpiece!