It’s here already! And I will always gladly and unashamedly embrace the pumpkin spice season.
These bars are great if you are a fan of pumpkin pie. I personally am not a crust person (gasp), so this is isolating the delicious pumpkin filling in a healthy, portable way!
The texture is wonderfully soft and moist like pumpkin pie, definitely not like a cookie bar or brownie. It is probably the most genius way to use coconut flour, since it tends to have that texture.
LOVED these. Definitely try them!
Pumpkin Pie Bars
15 oz. pumpkin puree (about 1½ cups)
¾ cup coconut flour
¾ cup maple syrup
1½ teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
¾ teaspoon baking soda
¼ teaspoon salt
2 large eggs
3-4 tsp almond milk *
Preheat the oven to 350F and grease a 9×9 baking dish well (I like coconut oil spray).
Combine all of the ingredients in a large mixing bowl, and stir well until no clumps remain.
Transfer the batter to the greased baking dish, and use a spatula to smooth the top.
Bake at 350F for 40-45 minutes, or until the edges are golden and the center is firm.
Allow to cool completely, then cut into squares and serve. Store in in the fridge for up to a week. (I love them straight out of the fridge!)
The first time I made this, I actually halved the recipe and made it in a 9×5 loaf pan. You will be using weird measurements like 0.375 cup of maple syrup or coconut flour (which is half of 3/4 cup) and 0.93 cup pumpkin (7.5 ounces)…I just estimated. And it turned out fine!
*I found that I needed a few teaspoons of almond milk because it was REALLY thick. Maybe that’s how it is supposed to be, but I improvised and liked the result!