Pumpkin Pie Bars
These easy gluten-free pumpkin pie bars feature an almond shortbread crust and a deliciously creamy filling.
Ingredients
Crust
- 1 1/2 cups Almond flour (I used Bob's Red Mill)
- 1/2 cup Gluten free flour (I used Bob's Red Mill)
- 1/4 cup piloncillo (or packed brown sugar)
- 1/4 tsp salt
- 1/3 cup cold butte, cubed
Filling
- 2 large eggs
- 1/3 cup piloncillo (or brown sugar)
- 15 oz can pumpkin puree
- 1 tbsp pumpkin pie spice
- 1 tbsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 375 degrees. Grease a 9x13 baking tin and line with parchment paper. Set aside.
- Combine all the ingredients for the crust in a food processor. Pulse until the mixture becomes crumbly and fully incorporated. Firmly press the batter into the baking tin to create a thin, even layer. Use the back of a 1 cup measuring spoon to press the crust if needed. Bake for 15 minutes, until edges turn brown.
- In a stand mixer or food processor, mix together eggs and sugar. Add remaining ingredients and mix until smooth. The mixture will be loose. Pour over pre-baked crust. Return to oven and bake for 35-40 minutes, or until toothpick inserted into center of pie comes out clean.
- Let the pie cool for 1 hour, then refrigerate overnight until firm. Slice and serve with powdered sugar and whipped cream or ice cream.
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