Easy. Simple. Delicious.
If you need something super easy for your gluten free Thanksgiving dinner, but don't want to add too many extra pounds, these delicious bars are the way to go.
These simple bars will put a smile on your face! No need for a complicated recipe or expensive ingredients. Just plain easy, delicious, and gluten free! I promise these bars will even please your gluten-eating family members!!
The bars have a "cookie/granola" like crust made from a few simple ingredients, then a basic pumpkin pie filling, and topped with pecans and sugar.
This would be delicious with a scoop of ice-cream or whipped cream! The best part is you don't have to worry about a time-consuming gluten free pie crust!! This dessert is low in fat, low in sugar, no added salt, and gluten free!
**Also, to make this casein free, simply use coconut oil instead of butter, and use coconut milk in place of the regular milk called for! Easy peasy!!
Carrie's Pecan Pumpkin Pie Bars
free of gluten, soy, and options for dairy-free
created by Carrie of Gingerlemongirl.com
Printer-friendly recipe.
Crust:
1/2 cup almond flour
**1/2 cup Carrie's Master Baking Mix (or other GF baking mix)
1/2 cup gluten free old fashioned oats or flaked quinoa
1 tablespoon brown sugar
1/4 cup softened butter -or- heart healthy margarine -or- coconut oil
Filling:
1/2 cup turbinado sugar (or regular sugar)
2 cups pure pumpkin puree
1 cup skim milk -or- evaporated milk -or- coconut milk
2 large eggs
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ground cloves
1/4 - 1/2 teaspoon ground ginger
Topping:
1/2 cup pecans, chopped
1/4 cup turbinado sugar (or regular sugar)
Whipped Cream or Ice Cream
Directions:
For Crust: Combine all crust ingredients until mixture is crumbly. (This took several minutes using a fork to combine until crumbly.) Press mixture into a greased 13x9" baking pan.
For Filling: Combine all filling ingredients into a large bowl and whisk together until thoroughly combined. Pour pumpkin pie filling over crust.
For Topping: Combine chopped pecans and sugar in a small bowl. Sprinkle pecan topping over pumpkin pie filling.
Heat oven to 350 degrees. Bake for 40-50 minutes or until a knife inserted in the center of the bars comes out clean.
Let cool completely before cutting. Makes 16 pecan pumpkin pie bars! Top with whipped cream or ice cream and enjoy!!
** If you do not have any of my Gluten Free Master Baking Mix for the crust handy, simply use 1/4 cup brown rice flour, 1/4 cup tapioca starch, and 1/4 teaspoon baking soda.
Happy Thanksgiving!!
