OHHHH-MMMM-GEEEEEEE I am so freaking excited about this recipe. These pumpkin pie bars have a buttery cookie crust with a creamy pumpkin pie topping. They are perfect to serve for a large crowd! And guess what?? They are gluten AND dairy free with very little added sugar, but I promise no one will ever know. I am pretty much over the moon with these delicious bites!
Confession: I am not naturally a baker. Don’t get me wrong, I love to bake. I am just better at following a pre-written recipe when it comes to baking. Sally’s Baking Addiction has always been my go-to source for all things baking. A week or so ago she posted a recipe for Easy Pumpkin Pie Bars and I immediately wanted to make them.
The thing is, Geoffrey and I have been on Whole30 and I have been contemplating sticking with Paleo when were done. I’m not necessarily a hard-core advocate of Paleo, but I have felt amazing while on Whole30 and I want to keep that going as much as possible. So, I decided to take Sally’s recipe and make it my own clean version.
I was VERY nervous about how this was going to turn out. I straight up winged the recipe and prayed (REMINDER: not a natural baker). Guys, they turned out AH-MAZING. Don’t be scared about serving a “cleaner” dessert, I tested these on my friends, their kids, my husband and even my pilates instructor and her boyfriend and they all approved. Serve these for Thanksgiving and I promise your friends and family will not be disappointed!
- 2 packages Simple Mills Toasted Pecan Cookies
- 4 tbs melted ghee (4th and Heart is my brand of choice)
- 1 15oz can pure pumpkin puree
- 6 tablespoons pure maple syrup
- 2 eggs + 1 yolk
- 1 cup full fat coconut milk
- 1 tablespoon arrowroot starch
- 1 tsp vanilla
- 1.5 tsp pumpkin pie spice
- 1 tsp cinnamon
- Preheat oven to 350 degrees and line a 9X13 brown pan with parchment paper. Leave a little paper overhanging the sides so the bars are easily removed from the pan.
- Using a food processor pulse the cookies and ghee together until it forms a paste. Spread the paste in the brownie pan making sure the entire pan is covered.
- Bake for 9 minutes and remove from over
- Pumpkin Pie Bars
- In a large mixing bowl combine all ingredients of your filling using an electric mixer. (Recommendation: Stir your arrowroot powder into the coconut milk before mixing with other ingredients. This will keep the arrowroot powder from clumping up)
- Pour mixture over pre baked cookie crust
- Bake for 50-55 minutes and then let cool until room temperature
- Cover and chill in refrigerator for minimum two hours, but up to 48 hours.
- Serve immediately
**Note: The cooking time includes the required chilling time. Let me emphasize that these bars are meant to be chilled and served cold.**